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Awesome scoring, FP!
Scoring was simple but effective. Lots of oven spring (perhaps a little underproofed?).
Yeah, most impressive shaping, scoring and oven spring! Wow.
Perhaps some sesame seeds on the crust would contribute a nice flavour note?
Absolutely! I realise now why sesame seeds are a traditional topping for semolina bread. Their flavour, when slightly toasted from baking, would complement the bread v. well. I scoured my cupboards for some prior to baking but sadly none turned up. Next time, for sure!
I'm always looking for semolina breads because I quite enjoy them. Do you think I need fine semolina or do you think I could use coarse-ground semolina? What does everyone think?
As Barbara pointed out, yes you need fine semolina to make a 100% semolina bread. I vaguely recall finding mine at a deli selling italian produce. It was sold as 'pasta making' flour (even had a little pasta recipe stuck on the side).
However I suspect not all pasta flour is necessarily suitable. This particular pack listed protein level as 11.5g per 100g....not sure how that translates to gluten but it felt like I was working with slightly grainy but v. strong flour. It may have more to do with the absorbency of the flour than the strength.
Hope that doesn't serve to further confuse!
Course grain semolina doesn't work for bread as the chief ingredient (though I've sometimes thrown in some for more texture in my pizza doughs.) What you need for baking bread is durham flour, sometimes called fancy semolina. It should be as fine and powdery as any flour, and not at all grainy. We're fortunate to have an Italian bakery/specialty shop in the area that sells the flour in bulk.
By the way, I too love a semolina bread, and always use sesame seeds on the crust. It really adds a lot to the overall flavor, I think.
FP, your breads are, as usual, remarkable.
Thanks for the information - I'll have to find fine semolina somewhere. The reason I asked, actually, is because I've made bread calling for fine semolina with coarse semolina by subtracting about a quarter of it (by weight) and replacing that quarter with strong white bread flour.
The bread was very nice, but of course it's not 100% semolina bread and I like the idea plus the taste of 100% semolina bread.