The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive Bread and Semolina Sourdough

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foolishpoolish's picture
foolishpoolish

Olive Bread and Semolina Sourdough

[DELETED BY AUTHOR]

Comments

holds99's picture
holds99

FP,

Your loaves look really good and the crumb looks very nice and open.  It doesn't look the least bit dense from here.  Great looking sandwich.

Howard - St. Augustine, FL

Janedo's picture
Janedo

I agree, I don't see where it's dense. Or is another of the loaves?

Improvising it loads of fun because when the bread is great, you can say, My invention!

Jane 

foolishpoolish's picture
foolishpoolish

Thanks Howard, Jane

Yes it was the middle loaf that was rather dense.  The last baguette-style loaf although being rather misshapen had the nicest crumb...probably due to overproofing.

I think I may try increasing the proportion of semolina next time.  BBA states for pane siciliano 60% white flour to 40% semolina but I think the calculations may be a little off..nearer 70:30 ratio.  Apparently 100% is possible although I'm still a little hesitant with the coarser semolina that I have here...more experimentation ahead! 

Cheers

FP

 

 

rts306's picture
rts306

I can not see any pictures at all...why?