The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cheesey semolina bread

hornedfox's picture
hornedfox

Cheesey semolina bread

I made this last weekend even though I was really pleased with the results it should have spent a little longer in the oven maybe popped out of the tin for 10-15 minutes

 

100% flour

60% semolina

3% salt

3% instant dry yeast

10% garlic oil (I made my own, crushed 2 cloves of garlic in to hot oil and let it cool. I couldnt be bother to strain it so I chucked the lot in)

95% luke warm water

46% grated parmasan

46% sharp mature cheddar cut into small cubes

46% spicy mexican cheese cut into small cubes

I combined everything except the cheese to make a smooth dough with a paddle. I was worried about the salt content with the salt from the cheese so I reduced it a little. Then mixed with a dough hook for 5 mins. Add all the cheese mix until well combined. I put it in a well greased bowl at 21 C untill puffy. I greased an 8" round baking tin with olive oil Shapped the dough as a boule and put in the tin cover and let it rise for about and hour. I use a steam convection oven I set it to steam and 195C, when it got to temp I covered the tin with tented foil and put it in. Cooked for 30 mins took the lid off and cooked for a further 15 mins. Very tasty.

 

 

 

dabrownman's picture
dabrownman

a good rise without any yeast to boot?  Still, it must have been a delicious bread with those cheeses all mixed in and that fine blistered crust.

Nice baking.

hornedfox's picture
hornedfox

Ah you spotted my deliberate error. No matter how many times I check something I always leave somethin out. I was trying to convert tsp to grammes and then to a percentage had brain freeze and forgot it should be 3% instant dry yeast. Thanks for pointing it out

 

Ian

hornedfox's picture
hornedfox

This site was great for alsorts of conversions

http://www.traditionaloven.com/culinary-arts/baking/multimenu.html

 

Ian

 

dabrownman's picture
dabrownman

make a post I have to go back at least twice to fix errors in formula and spelling and grammar.  It goes with 2 fingered typing and half a brain :-)

mrfrost's picture
mrfrost

Looks great.

Very similar to KAF Three-Cheese Semolina Bread.

Always wanted to try that one.

hornedfox's picture
hornedfox

I think thats where I originally got the recipe from. But there are certain cheeses I cant get in the UK like provolone. So I made do with what I had. Its worth a go and stays fresh longer than normal bread. Nice toasted with marmite!

 

Ian