The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tom Cat's Semolina Filone

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Wayne's picture
Wayne

Tom Cat's Semolina Filone

This weekend's bread.  Best crust ever and great taste:

weavershouse's picture
weavershouse

The bread is beautiful. Where is Tom Cat's semolina filone recipe? I looked but could not find it. Thanks, weavershouse

bwraith's picture
bwraith

Weaverhouse,

I believe you can find it in Maggie Glezer's Artisan Baking. It may be other places too, but that's where I remember it being.

Bill

Wayne's picture
Wayne

As noted, the recipe is in Maggie Glezer's book "Artisan Baking" on page 124.  This is one of the best tasting breads I have ever made.  The crumb was fantastic.  I do believe that not only the durham flour, but the 1 hour autolyse made a big difference in how the dough handled and tasted.  Normally, I only do a 15 - 20 minute autolyse for my hearth breads.  I am going to try this 1 hour autolyse on Essential's Columbia Bread and see what, if any, difference it makes.  Anyway, give this recipe a try, it is well worth the effort.

Wayne

 

zolablue's picture
zolablue

Wayne, that is gorgeous bread. I want to make that as well, in fact, if you read my very few posts to date, I love Maggie Glezer's books!  I'm so glad to know that is also a fantastic tasting bread.  It is such a beautifully photographed book that you want to make everything in it.  Now it is available in paperback and I loved it so much I bought both hardcover and paperback versions.  I know, I know...seems crazy but I really enjoy having them. (VBG)

Wayne's picture
Wayne

Thank you Zolablue.  I too really enjoy Maggie's book.  I only have the paperback right now, but might get the hardback one day.  Try this recipe, I think you will enjoy it very much.

Trishinomaha's picture
Trishinomaha

Your bread is stunning! I looked up the recipe in Glezer's Book and it calls for "Duram Flour extemely fine, double milled, sometimes called extra fancy pasta or patent duram flour". It then goes on to say Semolina flour will not work with this recipe. The only flour I can find is at our Whole Foods Market it is Bob's Red Mill #1 Duram Wheat Semolina Flour. Is this what you used or do I need to look further?

 Thanks!

Trish

Wayne's picture
Wayne

Hi Trish and thank you.  I obtained my durum flour from KA, around $3.95 for 5lbs. I am not sure about Bob's Red Mill flour.....only way to know for sure is to open a bag and make sure it is really fine ground durum and not coarse ground Semolina.  So, I can't say whether it is ground fine ehough or not since I have never used it.  I have been very satisfied with King Arthur's durum. (It is called patent durum flour) Hope this helps.

Wayne

Trishinomaha's picture
Trishinomaha

I'm on my way to KA to order some shipped to me - guess this recipe will have to wait until next week-end ;-(.

Trish

Monstu's picture
Monstu

In India, durum flour is called Atta. It is ground very fine and is, in my experience, very high quality. If you have an Indian community nearby you will be able to find it in grocery stores or in Indian markets. The flour is used to make Indian flat breads like chapattis so it is sometimes called chapatti flour.

 

Susan's picture
Susan

I found Atta at my local Middle Eastern store today.  Thanks for the tip!  Does anyone have any idea why this bread is called Semolina when one is not supposed to use semolina in it, but durum?  Just curious.
Susan

Wayne's picture
Wayne

Susan,  it is my understanding that both Semolina and Durum come from the same wheat berry (durum).  The semolina is the coarse ground version of this wheat and the durum is the fine ground. Other than that, maybe Semolina sounds better than "Durum Filone".

Wayne

Trishinomaha's picture
Trishinomaha

Just found a store near where I live called Indian Spice. I'll be calling when they open to see if they carry this flour. I can't wait to try this recipe!

Trish

Susan's picture
Susan

Trish, fyi, I paid $2.49 for 4 pounds here in San Diego. My dough is resting, even as I type! This is the first yeast bread I've made in two years. I like the simplicity of the recipe, it is very similar to my method of making sourdough. I'll post a picture, good or bad, promise!

Susan

Susan's picture
Susan

I made the Filone with Atta, but the crust and crumb look much browner than the pictures posted here. The package I bought says Whole Wheat Atta. Did I buy the wrong Atta? Is there a not-whole-wheat Atta?

I tried to post a photo but something isn't cooperating.

Susan

Wayne's picture
Wayne

Susan, know this post wasn't intended for me, but I thought I would let you know that the patent durum flour I use from KA is a very pale yellow color.  What color is the Indian Atta you bought?

Wayne

Susan's picture
Susan

 Thanks for responding.  It is definitely tan in color.  Tastes delish, very nutty, but not what I was expecting.  I will either order some from KA or just keep poking around here until I find some.  Is it the same yellow color as the semolina that I use for dusting?

Susan

Rosalie's picture
Rosalie

I've been wanting to make a semolina loaf for some time.  First order of business was to use up the semolina flour I have before I start milling the durum grain.  But the recipe books don't seem to have a lot of such recipes, which is why I'm poking around in historical TFL threads.

I did find a semolina loaf in Rose Levy Beranbaum's The Bread Bible - the Golden Semolina Torpedo.  I was disappointed to see that it called for durum flour rather than semolina, and somewhere in there she cautions us not to use semolina flour for durum flour.  But the bread was called "semolina," dammit, and that's the flour I had, so that was what I was going to use!

RLB has you cover the starter with the balance of the flour mixture and let it set for a bit.  I put it in the fridge overnight.  I chastised myself for not using warmed water for the before-the-fridge session, but the texture turned out wonderful.  I used bread flour instead of the last 1/4 cup durum flour and otherwise pretty much followed directions, and it was - and is - great!

I was guided by this bottom-line principle of breadmaking:  You can do anything you want, as long as you don't burn the house down or poison anyone.

Rosalie

weavershouse's picture
weavershouse

 I Hope my pictures come up. This is the Tom Cat Semolina Filone I made yesterday. MY TOM CAT FILONE: 30. I had to transport the rising loaf to our daughter's house and bake it there. All went well. I forget a lot of things lately since I spend sTaste is very good but I'd like to see more holes in the crumb.: I forgot I had to babysit the grandchildren yesterday and I had planned to put the filone in the oven at 3:30. I had to transport the rising loaf to our daughter's house and bake it there. All went well. I forget a lot of things lately since I spend so much time either here on this site or in the kitchen staring at a sourdough starter or into the oven at whatever bread is baking at the moment. Hope my pictures come up. weavershouse

weavershouse's picture
weavershouse

 I changed the contrast to see if the crumb would show up better.Better picture, I hope: I changed the contrast to see if the crumb would show up better.weavershouse

Susan's picture
Susan

Looks wonderful!  I can't wait to try this one.
Susan

weavershouse's picture
weavershouse

Thank you. I know this is silly but I'm so excited about FINALLY being able to post pictures thanks to you and dstroy. Now I have to bake even more so I can post more photos. I love to see everyones bread pictures. weavershouse

Wayne's picture
Wayne

Your Semolina loaf looks great.  Hope you enjoyed your's as much as I did mine.

Wayne

weavershouse's picture
weavershouse

Thank you Wayne, your bread was the inspiration. My loaf is not as pretty as yours is but we are enjoying it. I was surprised at how huge it turned out to be. It was a nice dough to work with. Next time I think I'll keep it a little wetter and fold more. Did you take it out of the bowl each time to fold it and did you stretch it as you folded? weavershouse

Wayne's picture
Wayne

Yes, I took it out of the bowl each time, stretched, then folded. Did three folds, and then let rest for 2 more hours.  My dough was pretty slack when I started proofing.

Wayne

zolablue's picture
zolablue

Trish, have you looked for Hodgson Mills pasta flour?  It is extra fancy durum and I think I found it once at Bag N Save, believe it or not. 

tedgroszkiewicz's picture
tedgroszkiewicz

If you have a natural food grocery nearby (co-op at the U or whole foods, etc.) you can almost certainly find whole wheat pasta flour. If you look at the ingredients (usually either over or under the nutrition info label) you should find that the flour is made from Durum wheat.

Ted Groszkiewicz from Berserkeley, CA

weavershouse's picture
weavershouse

I buy my semolina and durum flour in bulk at a large Italian food store for a reasonable price in Cleveland Ohio, about an hour drive for us but worth it. If you live near an Italian grocery check them out, they are sure to have durum or semolina which are used for pasta and bread making. weavershouse

dirider's picture
dirider

Hello Bakers,


I used the Red Mill Durum Wheat Semolina. It is very fine grained. Produced a lovely pale yellow loaf with wonderful crisp crust, nice chewy sponge and pleasing flavour.


Diane