The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Semolina loaf and various bakes

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emkay's picture
emkay

Semolina loaf and various bakes

I made zolablue's (Dan Leader's) semolina sandwich loaf. It definitely had some rising power!

Proofing for only 30 minutes

semolina_loaf_30min_proof

Baking in the oven


semolina_loaf_oven

Monster loaf


semolina_loaf_mutant

semolina_loaf_height

Crumb shot (sadly with a huge air pocket)


semolina_loaf_crumb

I also baked rye bread using Michael Ruhlman's recipe .


rye-ruhlman

And I'm always practicing my croissants. I was quite pleased with the honeycomb structure in these chocolate ones.


croissant_0318a

croissant_0318b

Starter update:

My starter is now 15 days old. Around day 11, it started smelling like acetone. I've spent the past 4 days trying to get rid of the acetone smell. With all the great advice in various past TFL posts, I was able to remedy the situation. And if all goes well for another couple days, I can move it from the kitchen countertop (with daily feedings) to the refrigerator (for less frequent feedings).

Comments

trailrunner's picture
trailrunner

I LOVE your croissants !  What are you using for a recipe/formula ? It has been decades since I made them and seeing your gorgeous honeycomb has made me want to revisit them. Funny about the air pocket :)  c

emkay's picture
emkay

trailrunner - I agree. That air pocket was really something! I've been using the croissant with poolish formula from ABAP by Michael Suas. 


poolishcroissant

 

trailrunner's picture
trailrunner

As with most of mine it rests on the shelf :)  I really would like to get back to pastries but of course one has to eat them !!  There is the rub.  I looked at the thread for the semolina bread and read all the comments. Some folks had trouble with the fineness or lack there of in the semolina/durum flours.Some said the formula was very wet.  What brand semolina did you use ?  I have durum flour , same brand as Ian uses and it is really coarse. My semolina from Bob's Red Mill is much finer. c

emkay's picture
emkay

I read the whole thread too. I used Bob's Red Mill durum / semolina.  It's fine but not as fine as AP flour. 

The problem with baking so much pastry is that I'm always looking for people to take what I bake. It wasn't a problem when I was working. But now that I'm on sabbatical I have to make deliveries to family and friends.  Thankfully my husband can bring them to his office.