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.
Looks good
Look good for first attempts. Thanks for sharing. Dave
Suggestions
So you said'for first attempts.'
That means I have room for improvement, which I know I do. Suggestions?
they look great
especially that braid-it's nice and even.
Mind sharing the source of the semolina recipe? Could you share it?
Semolina Recipe
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.
can't wait to try it!
it'll have to wait till next weekend though.