Sesame Semolina Rolls - for World Bread Day
Today , October 16, is World Bread Day.
Zorra’s invitation to participate described the idea behind World Bread Day:
“…to honor our daily bread and be grateful that we have sufficient food. Not all of us are this lucky.”
In the spirit of gratitude and our recent Canadian Thanksgiving, I’m offering my Thanksgiving dinner rolls as a contribution to World Bread Day.
Many thanks to Nancy Silverton for her recipe for Sesame Semolina Sandwich Rolls, and to Richard Bertinet for a shaping idea I saw in one of his books – a beautiful, braided sesame roll :^)
This was a soft dough but with careful handling it braided OK. Ms. Silverton’s formula includes instant yeast –
I reduced the yeast and retarded the dough in bulk overnight so it would be cold when I started to braid and shape, hoping this would make the dough easier to handle.
Dividing 30g strands, then preshaping
Preshaped (top), ends tapered (middle), and extended to about 6” in length (bottom)
Braiding, starting at center, flipping 180 degrees away from you, then finishing the braid
The tops of the rolls were gently pressed onto a clean, damp tea towel, then gently pressed onto a tray of untoasted sesame seeds.
After proofing, the rolls were baked with steam for 15 minutes at 425F, turned for even browning, and baked about 10 more minutes at 375F.
There was enough dough left over from the batch I made to make a small bâtard -
a bread basket for the Thanksgiving table
The flavor? Delightful, sweetness from durum flour, lovely toasted flavors from the roasted sesame topping, and a good, crunchy crust!
Ms. Silverton's Sesame Semolina dough made nice breadsticks, too :^)
(breadsticks baked, slightly visible on the left)
Thanks to Zorra for putting together the bread display for this year's World Bread Day - looking forward to seeing all of the breads that were baked for today!
Happy baking everyone,