The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Semolina Bread

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Wingnut's picture
Wingnut

Semolina Bread

I was messing around with Semolina Flour and tried to make a couple loaves. One is plain with Sesame Seeds on top, the other is with Lavender and Oat Bran on top. Next time I think I will make the dough a bit stiffer, it was quite slack.

Cheers,

Wingnut

Sláinte

Comments

dabrownman's picture
dabrownman

but sure like your semolina breads a lot too.  Hopefully the crumb is as nice as the crust.  After you see the crumb you might not want to cut the slack :-)  Guinness is good for St Paddy's day libations - even if not used in the bread.

Happy St. Paddy's Day.

Wingnut's picture
Wingnut

Unfortunately I added toooooo much Lavender to the one loaf, aweful over powering flavour. Such is the life of a home baker, and better luck next time.

Cheers,

Wingnut

isand66's picture
isand66

Well they look fantastic.  How much durum flour did you use?  This type of flour either needs a long knead time if using a high percentage in the formula or needs to be combined with a higher protein flour.

Your crumb looks fantastic either way.

Ian

Wingnut's picture
Wingnut

650 grm Semolina to 350 grm AP Flour

Thanks for the kind words mate.

Cheers,

Wingnut

evonlim's picture
evonlim

i can never bake a good semolina bread. yours looks very good. lavander as a topping.. this is new. how does it taste?

evon

Wingnut's picture
Wingnut

It was not a topping, the photo is misleading, I mixed it in after the second folding. I used way to much, just too floral boardering on disgusting. I wanted just a hint, this was more like a bad pickup line from smelly bloke from Manchester. ;) 

I think next time I will cut it back to a 1/4 of what I used.

The plain one with Sesame is perfect, except I still think the dough was just a little too slack.

Cheers,

Wingnut

hungryscholar's picture
hungryscholar

How much lavender did you use? I've been contemplating trying it out and it would be good to know where to start with my experiments. It looks like somebody in the comments to this post: http://www.breadtopia.com/sourdough-no-knead-method/ went with a tsp (per 16 oz flour, judging from the recipe) and liked the result.

Wingnut's picture
Wingnut

It was close to 2 Tbls, like 3 grms. I was in the dark and was just going on looks. I think I will try 2 tsp. per 500 gram loaf.

Cheers,

Wingnut

Raluca's picture
Raluca

They both look lovely! I baked with semolina twice and love the sweet crumb it gives, but not with such a high percentage. Will habe to play with it some more.