The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tom Cat's Semolina Filone

Wayne's picture
Wayne

Tom Cat's Semolina Filone

Made a Semolina Filone this weekend.  Crust was best I've ever had and taste was wonderful:

mountaindog's picture
mountaindog

That looks great, and your slices you posted elswhere are beautiful! I'll to give that one a try...

Wayne's picture
Wayne

Thanks Mountaindog......I believe you would really enjoy this particular recipe.  As stated in another post, it is the best loaf I have ever made.  I am hoping it was not just luck, so I am going to make it again this week. 

Wayne

Wayne's picture
Wayne

Thought I should mention that I varied from the "stiff dough" noted in the recipe instructions and went with my normal slack dough usage.  I made the poolish pretty wet.  I added enough water (didn't measure) until the poolish looked right, sorta like a pancake batter, then let it rise overnight.  Put 1/4 teaspoon instant yeast on the rested poolish and let it ferment some more during the 1 hour autolyse. Again, during the final mixing, I added just enough H20 to make the dough real slack, and then made 3 turns during the first hour and then 2 more hours of proofing. All told, I think the hydration level was around 71 percent.

weavershouse's picture
weavershouse

Did you do the 10 min. knead listed in the recipe?
weavershouse

Wayne's picture
Wayne

No, I kneaded it only about 3 -4 minutes.  I developed the gluten during the folding or turn process.  Hope this answers your question.

weavershouse's picture
weavershouse

Thanks for answering all my questions. Tomorrow I'll bake the filone and hope for the best.                                                                weavershouse

Wayne's picture
Wayne

Good luck on tomorrows bake.................I also have made my poolish tonight to see if I can duplicate this success.  Send us a picture of your's when it is done.