The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough semolina

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rxcsyrus's picture
rxcsyrus

sourdough semolina

sourdough semolinasourdough semolina

i made maggie glezers sourdough semolina bread heres the loaf i will post crumb pics later

rxcsyrus's picture
rxcsyrus

rxscyrus

glezers semoliona 2glezers semoliona 2glezers semolinaglezers semolina

Zigs's picture
Zigs

I was wondering how you got the crust to color the way it does. It looks similar to how mine are now turning out, so I'm wondering about your technique. I'm using a cast iron griddle above the loaves that gets preheated with the oven.

rxcsyrus's picture
rxcsyrus

rxscyrus

i use a homemade proofing basket wich is starting to get seasoned so it dosent dry out my skin and i also use a cast iron skillet wich i place on the bottom of the oven and i mist the oven twice after i drop the ice cubes into the skillet. im still working on getting a shinier crust without having to use a wash on it.

Zigs's picture
Zigs

Gotta love that cast iron :)

Do the ice cubes dance around much?  I'm worried about the oven door shattering.

rxcsyrus's picture
rxcsyrus

rxscyrus

no they dont splatter really i keep the pan on the very bottom of the oven some say dont do this but it works fine for me and yeah thay dance and hiss like crazy when i throw them in ive tried hot water but the steam isnt as intense for me maybe i use too much who know but hey stick with what you know and what works best for you

Zigs's picture
Zigs

Now I have to try the ice cubes,  I've been looking for something that produces steam a bit quicker than what I've been using.  I'll have to use my pan instead of griddle though, they'd dance right off of that :)