The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Semolina Bread.

foolishpoolish's picture
foolishpoolish

100% Semolina Bread.

[DELETED BY AUTHOR]

Comments

LindyD's picture
LindyD

Awesome scoring, FP!

foolishpoolish's picture
foolishpoolish

Thanks Lindy.


Scoring was simple but effective. Lots of oven spring (perhaps a little underproofed?).


FP

hansjoakim's picture
hansjoakim

Yeah, most impressive shaping, scoring and oven spring! Wow.


Perhaps some sesame seeds on the crust would contribute a nice flavour note?

foolishpoolish's picture
foolishpoolish

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!


FP


 

liseling's picture
liseling

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?

foolishpoolish's picture
foolishpoolish

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!


FP

Barbara Krauss's picture
Barbara Krauss

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.

liseling's picture
liseling

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.