The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

garlic semolina attempt

NCKathryn's picture

garlic semolina attempt

Everyone's posts that showed up when I searched "garlic" and "semolina" looked so good! 

First, I roasted a head of garlic with a bit of olive oil for about 45 minutes. Some cloves were really mushy, so they got mashed. I set the nicer looking ones aside.

I used a 70% hydration: 

300 gm KA bread flour

100 gm Red Mill semolina

8 gm yeast

8 gm salt

280 gm water

 3/4 tablespoon rosemary (a generous shake)

3/4 tablespoon basil (generous shake)

? mashed garlic (less that half a head)

I added more KA flour through the kneading process.

Autolyzed for an hour. Kneaded by hand--it stayed fairly sticky but workable. First rise was more than doubled--about 2.5 hours? 

I punched it down, folded,  and let it rest another hour (housework)

When I shaped it, it was quite flexible and loose. It easily formed into a rectangle, which I sprinkled with the herbs, some fresh pepper, and laid the mashed garlic down the center. I rolled it up and pinched the seam, rolled it out a bit, then thought it might not be mixed enough and folded the loaf and formed it again (might be why the crumb is pretty dense). I cut about 10 small slits and stuffed a roasted garlic clove in each and let it rise between rolled up towels on parchment paper--no cloves fell out and it didn't double, but was the size I expected, if that makes sense. 


I put in in a 475 oven, added steam, cooked for about 10 minutes, then turned it down to 425 for another 20 or so...times weren't exact as I was going by internal temp of 190. Nice oven spring but the spring pushed a couple of cloves out. Some cloves were too dark and may be bitter :-(  Also, not too lovely...


The mashed garlic in one "line" wasn't a great idea--after forming the loaf again the seam of garlic ended up along one bottom edge so each slice gets a hump of garlic in one spot. I don't think it's "herby' enough--this might have worked better as a foccacia. And I would work the garlic through more next time.

Having said that, the first slice sprinkled with some kosher salt and a drop or two of olive oil was overall tasty and sure went down fast! And the dough when it was ready to be formed was so easy to work with: relaxed but not flabby. 

I was inspired by someone's post about as long as you don't burn the house down or poison anyone--I felt very free to experiment, even though I'm a novice, after reading that!