The Fresh Loaf

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Semolina Sandwich Loaf

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zolablue's picture
zolablue

Semolina Sandwich Loaf

I’ve been so curious about semolina flour.I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it.After reading as much as I could find in various bread books I decided I had to take a stab at it.So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)

I found the perfect, fresh durum patent flour at Heartland Mill which has been such a great source so far in providing harder-to-find flours.The shipping and handling is a bit steep but so far I can’t find a local source for this particular semolina or the wonderful Golden Buffalo high-extraction flour that is so perfect for the Thom Leonard Country French.

http://www.heartlandmill.com/

This bread showed the most incredible oven spring that I snapped a couple photos while still in the loaf pan for perspective to show just how high that thing ballooned.The first time I opened the oven to rotate the pan I actually gasped.Then I broke into laughter.You all know that feeling!:o)

It is such a beautiful loaf in so many ways but also very delicious and moist.This is a big keeper recipe for me and I remain intrigued by the nutty, sweet flavor of semolina.If you are looking for a very tender and flavorful sandwich loaf this is a great choice.Another plus is the recipe is quite easy and very quick.I think from beginning of initial fermentation to pulling the baked loaf from the oven was just under 4 hours.

It also makes delicious toast and, for me, the beautiful saffron colored crumb is just outstanding.

Excerpted: Leader told how he received an urgent phone call the night before he left Altamura telling him that his guide had forgotten to show him this bread – a straight dough semolina loaf made by Altamura bakers specifically for sandwiches.A loaf was quickly delivered to his hotel room and he expressed gladness when he saw the gorgeous red-gold loaf with a delicate crust and even golden crumb.He said it was unlike any sandwich bread he’d tasted and how his customers would love its rich wheat flavor and olive oil perfume.The small amount of sugar gives this bread great tenderness. As he mentions this recipe is a great introduction to the unique character of semolina flour.I agree.

More photos can be seen here:

http://zolablue.smugmug.com/gallery/3505682#197785385

Semolina Sandwich Loaf – Daniel Leader, Local Breads

Time:8 to 12 minutes to knead; 1 1/2 to 2 hours to ferment; 1 to 1 1/2 hours to proof; 35 to 45 minutes to bake

Makes:1 Sandwich loaf (31.2 ounces/885 grams)

300 grams (1 1/2 cups/10.6 ounces) water, tepid (70 to 78 degrees) – 60%

5 grams (1 teaspoon/0.2 ounce) instant yeast – 1%

500 grams (3 1/4 cups/17.6 ounces) fine semolina (durum) flour – 100%

15 grams (1 tablespoon/0.5 ounce) granulated sugar – 3%

50 grams (1/4 cup/1.8 ounces) extra-virgin olive oil – 10%

10 grams (1 1/2 teaspoons/0.4 ounce) sea salt – 2%

Mixing the dough:Pour the water into a large mixing bowl or the bowl of a stand mixer.Add the yeast, flour, sugar, olive oil and salt and stir with a rubber spatula just until a rough dough forms.

Kneading – By hand:Lightly dust the counter with semolina flour.Scrape the dough out of the bowl and knead it with smooth, steady strokes until it is very smooth, shiny, and elastic, 10 to 12 minutes.

By machine:Use the dough hook and mix the dough on medium speed (4 on a KitchenAid mixer) until it is very smooth, shiny, and elastic, 8 to 9 minutes.

Fermentation:Transfer the dough to a lightly oiled container with a lid.Cover and leave to rise at room temperature (70 to 75 degrees) until it inflates into a dome, reaching double; 1 1/2 to 2 hours.

Shaping loaf:Grease a loaf pan (8 1/2 x 4 1/2) with oil.Lightly dust the counter with semolina flour.Uncover the dough and turn it out onto the counter.Form the dough into a pan loaf.Nestle the loaf into the pan, seam side down, pressing it gently to fit.Lightly dust the top of the loaf with semolina flour and cover the pan with plastic wrap.

Proofing:Let the loaf rise at room temperature (70 to 75 degrees) until it crowns just above the rim of the pan, 1 to 1 1/2 hours.

Preparing oven:About 15 minutes before baking place rack in middle of oven.Preheat oven to 375°F.

Baking:Place the loaf on the middle rack of the oven.Bake until the loaf pulls away from the sides of the pan and the crust is a deep golden brown, 35 to 45 minutes.

Cooling and storing:Remove loaf from pan and allow to cool, right side up.Cool bread completely before slicing, about 1 hour.Store the cut loaf in a resealable plastic bag at room temperature.It will stay fresh for about 3 days.For longer storage, freeze in a resealable plastic bag for up to 1 month.

Comments

cafe-moi's picture
cafe-moi

After 18 hours, the dough finally doubled.  It took about 3 hours to proof before baking.  My loaf made a modest amount of oven spring, but no where near as much as shown in the original recipe.  The taste was wonderful and the crumb nicely cake like.  


 


I'm going to try this again with a fresh packet of yeast and see how that works.  This recipe is definitely a keeper. 

cafe-moi's picture
cafe-moi

arlo, from your photo is looks as those your dough rose and then drooped.  Is that the case or did it just not rise in the middle at all?


 

arlo's picture
arlo

Well when I checked on it after proofing it had risen slightly and unfortunately some had 'dripped' over the side. It didn't rise up very much at all though during the proofing stage and as you can see nor during the baking.

cafe-moi's picture
cafe-moi

 


Yesterday I tried making following the recipe as printed (without making any adjustments in yeast quantity for a longer fermentation time), and using Bob's Red Mill Semonlina flour.  Still no oven spring!


I use a scale when I bake,  weighing out all the ingredients in grams.  I used the KitchenAid mixer to knead the dough until it was "smooth, shiny and elastic".  It was smooth, somewhat shiny, very elastic, but also very sticky and wet.   


A 1 cup portion of the semolina flour weighs 177 gms.  Three and a quarter cups of this flour would be 575 grams, not 500 grams. 


For those of you who have made this load successfully, did you measure by weight or volume?  Did you find the dough to be wet and sticky or did you adjust the flour measure to make a less sticky dough? 


We like the flavour of this bread - I'd just like to get a little more loft to it.  Any suggestions?


 


semolina loaf using original recipe

xaipete's picture
xaipete

I'm not quite sure what is going on with your loaf, but something. Too long or short knead perhaps. I'm going to make this bread later this week. I'll let you know how it comes out.


--Pamela

Mini Oven's picture
Mini Oven

and a narrow bread pan.   I made it last year (see above).  Please note that the water in the top recipe is too much in cups.  It should read 1 1/4 c water   and that the pan is narrow, 4 1/2 inches.  Mine is 4.  


I'm making it right now.... also added a few shakes of nutmeg.


Mini

cafe-moi's picture
cafe-moi

Thank you for letting me know that your loaf pan is 4" wide.  My pyrex loaf pan is wider, but even with a wider pan I should still have had more rise.


I do use an electronic scale and measure by weight.  With 300 gms of water and 500 gms of semolina flour I had a very wet dough.  My Kitchen Aid Pro-5 says to knead at a maximun spead of 2, rather than the speed of 4 as stated in the recipe.  I'm reluctant to exceed the manufacturer's recomendation on mixer speed. The mixing is quite vigourus at speed 2.  How are you kneading your dough, by hand, in a mixer?  Is your dough wet or can you knead it without scraping it off the counter with a dough blade?


Do please let me know about your current loaf. The nutmeg idea is interesting.


Thanks.

Mini Oven's picture
Mini Oven

The dough was not wet.  I combined the wet ingredients and yeast then the dry and stirred with a spatula.  Let it sit 30 minutes and then kneaded lightly using just a little bit of flour to blend all the ingredients well.  You don't have to oil the bowl, the olive oil coats it pretty well.  Just return to the bowl and let rise in a warm spot.  My pan is 4 1/3 x 10 inches or 11cm x 25cm  I get a yellow crumb but not as high as Zolablue's maybe because my flour is not very fine.   I like it anyway.  My crumb is fine.


The trick with the nutmeg is to add just a pinch and not overdue it.  Nutmeg goes great with Semolina.  Put it low in the oven because the top has a tendency to brown quickly.  I forgot the steam but it came out fine.  After 15 minutes I rotated the pan.  After another 10 minutes I removed it from the pan to just brown on the rack for another 10 minutes to finish baking. 


I thought of something...try boiling a cup of water in the microwave and then proof the loaf inside (oven off).  Maybe warm moist air helps.


Mini

cafe-moi's picture
cafe-moi

I'll try your technique of mixing the wet ingredients, then adding the dry and letting it sit.  If you achieved a reasonable rise with only light kneading, then perhaps I am overkneading the dough.  I will also add more flour as needed to get a better dough consistency and knead lightly.  I don't have this troubling lack of rise with other breads, just this one.


When we make semolina as a cooked cereal, we add cardamom, saffron and rose.  If I can get the basic semonlina sandwich loaf worked out, I'll try a breakfast version with the saffron added to the dough and cardamom scented rose petal preserve in a center swirl.

bonnibakes's picture
bonnibakes

The Semolina Sandwich loaf came out looking just like your picture...very high (oh my what oven spring!) and a beautiful golden yellow with a nice crumb. It makes a delicous sandwich and is especially yummy when toasted. I have recently purchased 50 lbs of ConAgra's King Midas No 1 Semolina (very fine grind) and it worked perfectly. I bought the flour because I'm interested in recreating the Semolina Bread of my childhood.


I grew up in an Italian section of Brooklyn where the local bakery produced very crusty free-form loaves (shaped like rye bread) that were totally covered in sesame seeds. The crumb was a little denser than the Sandwich loaf, but it was soft and very yellow. I have a little boutique (I only bake what I feel like) bakery/cafe and am working with a GE electric convection oven. Can anyone out there point me in the right direction? I only have 40+ pounds of semolina left to experiment with ;-)


Thanks, Bonni

xaipete's picture
xaipete

Bonni, tell us more about what you desire. Is the loaf you are looking for made with 100% semolina or with part semolina, part flour? There have been a number of semolina loaves lately in the blog portion.


--Pamela

maija's picture
maija

just wanted to share that it was easy and came out great the first time. For sure will make again because it tastes awsome.


Might need to go to Dekalb Farmers market (thanks JohnnyP for the note), since I paid about $6 for 1 lbs of Bob's Red Mill semolina flour at Publix ...ouch!


Also, for those that think that they overproofed: I was proofing my loaf and had to leave the house and got back about 2 hours into proofing. Dough had rised over the edge and started to spill over. I did not want to bake it that way, so I got it out of the pan and put fit it back into pan. Let it rise again and within an hour it had rised just a little over the edge again. 


Here are my picture!


Semolina


 


 

mrfrost's picture
mrfrost

$6 a pound? You definitely should try to get to YDFM. Make a list of any things you want/need like flours, grains, produce, fruit, and especially spices and dried herbs. Many (most) of the herbs and spices are freshly packed and cost pennies. I don't live too close(16mi), but I try to go there once every couple of months or so. Oh, SAF Red yeast, 1lb brick pack, is only $2.69. Not that this place is that inexpensive overall, but certain items are.


I use semolina mostly for pizza making, but I gave this recipe a shot. It was very good. I buzzed the semolina through a food processor to try to get it finer. Don't think it did much good(cheap processor). Also, my pan is 9 x 5 so I made the recipe about 10% larger.



 

AnnaMagnani's picture
AnnaMagnani

Your slice is just the right size for a large loaf and it's lovely.  Congrats!  As a portion-conscious diabetic,  I would use a 12" x 4" loaf pan to get smaller slices (and more of them).

Also, for those of us in the western states and northern Mexico, Smart & Final has instant dry yeast, 1 lb. for about $3.00.

nancy58's picture
nancy58

dwighttsharpe,


 Can you tell me what/where is YDFM? Are they on the internet? If so what is the website address?


My understanding is that Duram is a finer grind of Semolina. Learned this at a professional course at King Arthur. Durman is used mainly to make pastas and Semolina is used in breads, pizza and under the dough/on the peel snd/or stone when baking on a stone. Cornmeal and Farina are also used for the same purpose.


All the breads look great, even if  some didn't rise as much as others, the crumb still looks good!

mrfrost's picture
mrfrost

Nancy58


It's just a large international/Whole FoodsType/Ethnic(multi) type store in Decatur(Atlanta), GA. Technically, Dekalb county, one of the five counties of the Atlanta, Ga metro area. Most just call it Dekalb Farmer's Market. It is not really a farmer's market. At least, in the most familiar sense. They do have a small website, but just as an introduction/presentation. No web sales. www.dekalbfarmersmarket.com. It is a big and very bustling place. About 55 cash registers, sometimes almost all with lines. They move extremely fast though. They are getting to have quite a following/reputation.


Yes, there is some distinction between semolina and durum flour. Don't know if it really means that much in this recipe, but the only way to really know is to have had access to all versions. All of the loaves pictured seem to actually have used semolina, except the original post. Maybe everyone blitzed their's through a processor, like me. Although, like I mentioned earlier, it really didn't seem to make much of a difference in mine. Mine was still certainly more like a fine corn meal, as opposed to a powdery flour, as durum is apparently supposed to be. My end result was a fine, smooth, soft crumb, like a sanwich loaf, though crustier, especially the top. I imagine I could have made the crust softer, if desired, by brushing the top with butter when it came out of the oven.


One thing that's worth noting about this recipe, and helps somewhat in understanding the rise/oven spring, is the amount of dough this recipe makes. The original recipe makes a mass of dough of 880g = 31oz = almost 2 lbs of dough for a pan size mostly used for 1lb loaves(8.5 x 4.5). I guess that much dough, if it rises much at all, has got to go somewhere; up, out, or both.


Some of the differences in the rises may also be because of slight differences in pan sizes. The nominal size of my pan is 9 x 5 but it is actually 9.2 x 5.3 inches as measured by upper, insides. I scaled the recipe to be about 10%  larger, so my doughball was 34.2 oz which was about as much as my breadmaker(used for mixing/kneading) is rated to handle. Really, a 9x5 pan can handle quite a bit more than an 8x4 pan.


chenoa's picture
chenoa

Ok i wanna make this but i dont have anything but my hands,a wooden spoon,baking pan and an oven to do it.Can you advise me from there about how to get it done as closely to yours as possible.


 


Also, can this be done using wheat flour,or partial?...


in the past when i have made wheat bread,its been bitter.so i quit.But i love wheat bread for sandwichs.


thanks!

mrfrost's picture
mrfrost

For an impressively rising, partial whole wheat loaf, try the Light Wheat Bread recipe at smittenkitchen.com.


Although I don't, many here make most of their breads by hands. Just stir all the ingredients together, holding back a little of the flour, until it comes together in a ball. Then start kneading, adding the balance of flour as needed.

droidman's picture
droidman

I'm a newbie, so bear with me... I was looking for a source of flour for this recipe and accidentally stumbled across a bag labeled Swad Chappati flour in the ethnic foods section of Cub. At the top of the bag, it says Stone Ground Durum Wheat Flour. So I grabbed a bag and gave it a try. The loaves I baked turned out very similar to those in zolablue's original post, oven spring and all. It's a nice basic sandwich bread, with the extra benefit of a nice crunchy crust.


Flavor-wise, I have to say that I prefer a bread I've made a few times from the pasta-style semolina:


http://www.goodhousekeeping.com/recipefinder/semolina-bread-679


 

hollaback's picture
hollaback

This was a quick and fantastic loaf. I had the flour on hand too. I love Durum flour and use a quarter of the flour in my pita bread recipe. I also make a large round loaf from durum with sesame seeds on the top. I love the nuttiness of this flour.

michael p's picture
michael p

I forgot to slit the top before baking but it obviously turned out well.  The smell is sweet and delicious.  Waiting for it to cool.


michael p's picture
michael p

It's moist but not wet, not course grained but not fine like white bread either, and has a toasty, almost smoky flavor.  Delicious and easy.


TuzaHu's picture
TuzaHu

I can just look at these pictures all day.  My friends think I'm nuts.  I adore looking at beautiful food.   This is like artwork to me.


I also cure and smoke my own bacon, ham, buckboard bacon, pulled pork, ribs, etc and make jams, jellies, marmalades and can them...same thing, I can look at the photos of what people have made and just smile.

tananaBrian's picture
tananaBrian

I wonder how many others around here go far beyond bread making and do a lot of other food related crafts like cured meats, sausage, preserves, and cheese making?  I know that we do... seems like a common thread among people that bake or use sourdough.


Brian


 

Franchiello's picture
Franchiello

I got great results with a free form loaf (nice oven spring and crisp crust, not too thick) but the texture is the "dry crumblies" - I didn't even add all of the flour and used my stand mixer to do the kneading for about 9 minutes.  I used KAF fine semolina, I wonder if this is the reason for the dry crumblies?  Next time I'll let it sit after I add th eliquids and mix them in - I will get the hang of this hydration thing one of these days.

ketpt1's picture
ketpt1

Here are the results of my first attempt at this loaf.  




It had a nice oven spring as many here have witnessed.  After I mixed all of the ingredients together, I did let it rest for about 15 minutes.  The dough came together really easy after that and was much softer that I had anticipated it would be.  Thanks for sharing the recipe!


Ken

Shauna Lorae's picture
Shauna Lorae


I used Bob's Red Mill No.1 Durum Wheat Semolina Flour and added a heaping tablespoon of vital wheat gluten. I used a kitchen aid mixer to knead the dough until it did not leave pieces behind on the mixer bowl. The dough was ever so slightly on the sticky side when I stopped the mixer, but I left it to ferment anyway. I waited an hour and a half before shaping the loaf. Then I laid it in a 9x5 loaf pan and proofed it for about 50 minutes (I was running out of time...) before baking it. 35 minutes later I opened the oven and found the wonderfully tall yellow loaf as pictured above by so many other happy bakers.


I rented Daniel Leader's book from the library last fall and I had bookmarked the semolina sandwich loaf recipe but never got around to making it...until today :) What a beautiful loaf; high-rising, crisp crust, moist and tender crumb. I will definitely bake this bread again.Thanks for posting this recipe on the internet!

Boston_Dan's picture
Boston_Dan

I've tried this recipe twice.  My first attempt followed the instructions exactly.  I thought it was weird that the recipe calls for the water to be around 70 degrees.  I thought "how is that going to activate the yeast?"  And I was right to ask that question.  The recipe states the first rise would take 1.5 -2 hours.  Mine took over four.  The second rise was faster, but there was zero oven spring.  Nada.


In my next attempt, I used water that was 115.  And the first rise was spectacular and did only take 1.5 hours.  After the second rise, into the oven.  But again, zero oven spring.  Zero.


In both cases, the bread turned out great and my family devoured it.  But I was really dissappointed that I didn't get the height pictured here. 


Any suggestions?

tananaBrian's picture
tananaBrian

What kind of yeast were you using?  I use SAF Red Instant Yeast and it comes to life and raises bread at 70 F with no problems at all.  Instant yeast doesn't need activation like Active Dry yeast...

Brian

Boston_Dan's picture
Boston_Dan

I used Fleischmann's Rapid Rise.  I've never seen SAF in my area.

pafrazier's picture
pafrazier

I found mine at Gordon's Food Service (in Indiana). Perhaps at your local restaurant supply house? It truly is worth the search imo. Never had much luck with the packets and always get great results from SAF Red Instant

HeidiH's picture
HeidiH

I buy it 4 lbs. for $16.92 on Amazon and keep the open pound in the fridge and the others in the freezer.  It has a year shelf-life in the freezer and 4 lbs. is about a year supply for us.

pjaj's picture
pjaj

I made a pair of these loaves and they worked well, but I found that they were difficult to extract from my non-stick loaf tins (no other bread stick in them, just falls out) and hence they were slightly damaged, the top crust of one became completely detached! My family commented that they were more like cake than bread, but they still made good sandwiches and toast.

aneesh's picture
aneesh

I followed this recipe today and just enjoyed a test slice of the semolina loaf.  What an excellent piece of bread!  Soft but substantial; airy but assertive.  I didn't bother posting a photo because there are so many good ones already posted here.  My loaf looks so much like all the rest, with amazing height and that gorgeous golden-hued interior.  I highly recommend this recipe to anyone, especially anyone who might just be starting out baking breads.  It won't let you down!

hmspride's picture
hmspride

I am devastated - I must be doing something horribly wrong. It's quite the predicament. Allow me to explain.


All my bread is flat. All of it. I've gotten new yeast, tried active and instant, tried different flours and different recipes, tried having the bread rise at different teamperatures, and nothing helps. All my bread is flat. This loaf of beautiful semolina bread I was so excited to bake, because I thought, "Ah, at last! Something that will spring into glorious form in my oven!" But no. Nothing. It rose about a centimeter higher than it was on the final rise (which was exactly according to the recipe, I might hazard to add), and the top got all crusty before it could do anything interesting. I don't know what to do. It seems that the problem is the oven, so any suggestions as to what I can do to at least make my baking rise in the oven?


Blarg!


Kate

nicodvb's picture
nicodvb

Kate, do you do the poke test to decide if the dough is ripe for the oven? Probably you are overproofing your bread. Semolina is very easy to overproof.


As for your oven I would advice to use an appropriate thermometer and verify how high the temperature gets when the bread is baking and the oven is at peak power. Ovens lie, as a matter of fact.

mrfrost's picture
mrfrost

What kind of flour are you using? Note that even though the recipe is called a "Semolina" loaf, the preferred type of flour specified(and as demonstrated in the op) is durum flour. If you actually used semolina, or "semolina flour", you just may not get the same high rising result as shown in op.


Also, note that there are some descrepancies in the ingredient amounts(volumes vs weights in yeast and water) that may affect the results. 

Leone Evrenos's picture
Leone Evrenos

I made this bread today and had the same problem with not rising very well and sinking a bit in the middle.  I usually use at least 7g of dried yeast to 500g flour no matter what type of bread I'm making.   Also it stuck to my tin even though I oiled it well.   I will try again and use a silicone loaf tin and 7g yeast.   Could the temp 375F be high enough?   I thought bread needed at least  425F  should I try this temp next time?  Can anyone help?


 

jkalman's picture
jkalman

Like many others, I used Bob's Red Mill Semolina because that is all I could find quickly, and it made an excellent loaf.  It grew substantially in the oven just as pictured in the original post and the texture and crumb is excellent.  I can't wait to make sandwiches with it tomorrow (well later on today... LOL). 


I am going to find some durum flour and try it with that too, but I am thrilled with this bread as is.  When it was fresh out of the oven (about 10 minutes ago.. LOL)  the olive oil was a bit strong, but as it cooled it was much more mild.  I'm going to play with it a little since that's what I tend to do, but this recipe is a keeper.


Thank you for sharing!!

Nikki's picture
Nikki

I've been a lurking newbie for awhile, but couldn't resist trying this loaf after seeing the inspirational pictures - it was easy, gorgeous and delicious!  I couldn't believe I had made it! Imagine how thrilled I was to pull off a loaf that looked so beautiful - Wow! As another poster said, this is a keeper!

I used Bob's Red Mill Semolina from the grocery store and regular (not extra-virgin) olive oil, because it's what I had on hand. I'll keep making this version, but am looking forward to trying durum flour and extra-virgin olive oil.

I'd encourage other "lurking noobs" to try this one - so easy and so good!

 

 

teketeke's picture
teketeke

 Hi Jolabule,

 

 I made your loaf today. It came out pretty well. The crumb is like Mrfrost's that I saw above. I didn't have much open spring like you had, but I am very pleased with this loaf. Thank you for your recipe.

https://www.evernote.com/shard/s46/sh/0e1c5acf-fd82-46a0-b91e-357dae2a8188/543ac15ed731e8fc8985d8994eec82f1

Best wishes,

Akiko

jkalman's picture
jkalman

It is definitely important to knead this dough enough to develop the gluten.  I made it again and was in a hurry and didn't knead it enough and it did not have the oven spring nor the proper texture.  It was full of holes like yours and crumbly.  My son even commented on the texture saying it was "dry"... which in his 7 year old mind meant it was crumbly. 

The next time I made it I made sure to knead it for the recommended time and it came out perfect again... just like the first time.  This dough is very wet and your KA should be more than fine at speed 4.  I knead bread on speed 4 in my KA's *all* the time.  I know it says not to, but if you want your bread to come out right... sometimes you gotta break the rules... heheheheh.  If you don't want to go to speed 4 then double your mixing time. 

 

~Jeanne

teketeke's picture
teketeke

Thank you for your generous advice! I actually switched the paddle one from the dough hook to use speed 4 and kneaded until I saw the dough was gassy, and the DDT was 80 f , so I stopped mixing. I should let the dough rest for 15 minutes or so until I could knead it to get a good window pane. I will make it again to get better crumb. Thank you for all your help. Akiko

mrfrost's picture
mrfrost

Hi teketeke,

Besides the op, I like your crumb better than most of the others pictured here(although all of them are just fine, mostly).

Remember, even though the recipe is called a "Semolina" loaf, it actually calls for "fancy durum" as the flour to be used. As noted in the op, that is what she used. Evidently, durum flour is finer than any semolina flour. Fancy durum flour is not gritty at all.

By most here using "semolina" flour, we may not get as fine, smooth, even a crumb that the zolablue did.

teketeke's picture
teketeke

  Thank you for the " remember " note, mrfrost.  That is very helpful!  Overall, my daughter really enjoyed this loaf. So I am happy with my semolina loaf.

I am going to use an american loaf pan like yours or other  TFL members used for this loaf to get such a big oven spring.

Thank you again, mrfrost

Akiko

teketeke's picture
teketeke

  I am sorry that I wrote your name wrong...  Zolablue,   and more  " Oven spring" not open spring..

Akiko

teketeke's picture
teketeke

Hi Jeanne, again.. 

I was about not tell my experiment of my professional 600 Kitchen Aid mixer, but I better tell you the fact because some of TFL members may damage their mixer in the future.

Here is my experiment of my Kitchen Aid mixer.

https://www.evernote.com/shard/s46/sh/901a26a7-cd5a-4316-9c84-0ec510e78b14/ded98ab7fc3c4077b74144f1dd3f572a

 

And, I found a informative post here:

http://www.thefreshloaf.com/node/12951/question-about-kitchenaid-dough-hook-speed-warning

 

I don't know if I am okay to mix the 100 % semolina dough using a paddle attachment though...  I may change the dough hook at speed 2 from the paddle when I see the dough started to develop.

Sincerely,

Akiko

jkalman's picture
jkalman

See... I expect to have to replace parts on my mixers regularly.  I am a custom cake designer and run a shop from my home kitchen (all licensed and legit) so my mixers get a beating.  These have been running for 4 years with me making cakes almost daily and making bread at least once a week.  As with anything your mileage will vary, and, while I do understand that some machines will fail, mine have held up fine.  I don't mix all doughs on higher speeds, but this dough doesn't bother my mixers at all on the higher speed.  Bagels... no way.  I'm crazy, but not that crazy... LOL.  They get speed 2.  I will use the higher speed to start the butter into my brioche loaves and then switch to a lower speed once it gets going again.  I don't mind the higher speed when I make Babka or other really wet doughs either.  You have to be smart about it.  If your machine sounds like it wants to die... well maybe turn it down... heheheh. 

You'll find what works best for you and this particular loaf.  It's worth the experimenting.  I like to make it with light olive oil as I find the extra virgin to be a little too pungent for sweeter applications like a PB&J.  My kids LOVE this bread.


~Jeanne

teketeke's picture
teketeke

   I agree with you, Jeanne.  I was too  foolhardy to knead bagel dough by the Kichen Aid mixer..

I am making this loaf again right now.  I used a paddle attachment for 4-5 minutes and I could knead it by hand easily until I passed a window pane.  Today's dough is more elastic than yesterday's loaf, however, the loaf I made yesterday was not crumble nor dry. The surface was very light and nice texture and the inside of the crumb was well developed gluten, which I tasted.    

 I also agree with you about using light olive oil.  That will be depends on the extra virgin olive oil but mine is little bit stronger for this bread. 

Thank you for your notice, Jeanne. :)

Akiko

teketeke's picture
teketeke

 In addition to the mixer comment I wrote above,  I think Jeanne and zolablue are right to use Kithcen Aid to knead this wet dough until the dough developed or,unless the motor needs too much task for it ( the motor gets too hot) from my exprement. 

I am sorry to hijack your great blog for it.

Akiko

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