The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

semolina bread

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rxcsyrus's picture
rxcsyrus

semolina bread

so ive been messing with a semolina recipe from the la brea bakery wich btw was not good at all the weights flour to water ratio was completely off so i decided to try and tweak the recipe to make a semolina loaf that actually has semolina and no white flour in it (used to lighten the crumb and texture) and ive been through at least a half dozen test batches and ended up with this although im still not completely happy with it i think its progress towards the direction im wanting to go

semolinasemolina

the flash from my camera is hiding the great yellow color in the bread but the crumb is a little too tight still it did make a beautifully soft moist bread which im happy with but i think the interior can be a little looser any ideas on how i can fix this problem the flavor is great also and here is the crumb pics any ideas or suggestion would be great

semolina crumbsemolina crumb

it is a combination of duruhm and semolina flour i tried using more semolina than duruhm but i found it to be too gritty when eating it i think insted of using a white sd starter i might try making a sponge using duruhm there is a recipe in amy's bread bible that uses a duruhm sponge that works really well but one thing at a time ok thanks any feed back would be great the breads weigh about 1.25# each

weavershouse's picture
weavershouse

Your bread looks great and I bet it tastes good too. I love semolina bread and make it often.

 

I don't think you need a more open crumb with semolina, I think it's usually a dense but soft crumb unless it has a lot of white flour added. You might want to type Semolina Sandwich Loaf in the SEARCH and take a look at zolablue's semolina loaf that is made with 100% durum flour. You'll see it's a tight, soft, moist crumb. I make this often and love it.

 

I like the looks of your free form loaves and might try that next time.

 

 

weavershouse

Mary Jane D. Toribio's picture
Mary Jane D. Toribio

sir did you use any shortening like lard, margarine, oil or butter?if not you can add some bec it adds tenderness to the crumbs. u can add sugar also to add more softness and moisture to the dough.hope it will help.may i also  the hydration of this bread.happy baking!