meb21's blog

Made a simple enriched Italian bread that is very versatile. My mom made this a lot growing up. One of my favorites for sure. This loaf was about 1000 grams. Hydration was around 73%, enriched with 5% olive oil, 3% sugar, and 2.6% salt and about 1% IDY. 

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Hi All, These are a few photos of my first attempt at semolina bread. I used 100% semolina with 20% levain for this bake. 

100% Caputo semolina rimacinata

20% levain

2.2% salt

80% water

Autolyzed flour and water for about 2 hours

A few slap and folds over 2 hours and then coil folds over the next 3 hours. 

total bulk about 5 to 6 hours - varied from 80 to low 70s..overnight final proof in fridge for 14 hours. 

Baked in graniteware for 20 min at 475 and then overcovered at 440 for 17 min or so. 

I've always wanted to bake hoagie rolls but for some reason was too intimated to try. Maybe because these involve shaping multiple little loaves at once? I don't know but I'm hooked! These were fun to make and they came out great! These are also a great way to practice shaping, as you have to do so many at once. I baked 12 loaves in al. Thinking of making sourdough rolls next, topped with sesame seeds! 

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After mixing the dough, I divided and shaped into balls then I flatted and rolled each piece after resting

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 Here are the rolls after shaping and then after rising and scoring

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What is it about making bread that is so therapeutic? 

I sprayed rolls and oven with water to create just a bit of steam. 

Hi All,

I'm enjoying this site! Here's my first try at Tartine country bread...

thanks for looking! Marie