The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Attempts at Semolina Country Bread, Light Rye, and Buckwheat Sourdough....

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ardent's picture
ardent

First Attempts at Semolina Country Bread, Light Rye, and Buckwheat Sourdough....

Hello,


 


I'm new to the forums but am learning lots already from the posts.  Wanted to share with you my baked bread of the week.  All three made Friday in Hawaii.


Buckwheat Sourdough Rolls



 


Light Rye -- with my first attempt at dusting (I did it by hand, I now realize I should have sifted it on)



 


And lastly, Semolina Country Bread.   This dough was amazingly soft.   I decided to braid it.



 

Nomadcruiser53's picture
Nomadcruiser53

Look good for first attempts. Thanks for sharing. Dave

ardent's picture
ardent

So you said'for first attempts.'


 


That means I have room for improvement, which I know I do.   Suggestions?

photojess's picture
photojess

especially that braid-it's nice and even.


Mind sharing the source of the semolina recipe?  Could you share it? 

ardent's picture
ardent

Sure, its Semolina Country Bread from (The Bread Lover's) Bread Machine Cookbook by Beth Hensperger.


 


This was a 1.5 pound loaf:


1 1/3 c water


2 tbsp olive oil


1 3/4 c bread flour


1 1/4 c semolina flour


4 tsp seasame seeds (i added a bunch more atop after rising)


1 tbsp gluten


1 1/2 tsp salt


2 tsp SAF yeast


 


This was for a standard loaf but I decided to third it and braid for presentation.  On fridays we get together for 'happy hour' and there are always plenty of pupus.  They have been my guinnea pigs and seemed to love this one, especially braided.


 

photojess's picture
photojess

it'll have to wait till next weekend though.