The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tom Cat's semolina Filone

semolina_man's picture
semolina_man

Tom Cat's semolina Filone

 

Formula from this site.  24 hour poolish followed by a 12 hour refrigerated bulk ferment with stretch and folds.  1 hour warm moist proof, 55 minute bake at 405F.  

Refrigerated bulk ferment tames this very slack and difficult to manage dough.  

 

 

 

 

Lechem's picture
Lechem (not verified)

Very nice bake indeed. I do like the timing of this recipe too. Can you post a link?

I'm going to put this on my to do list and hope mine turns out as successfully as yours. 

- Abe

semolina_man's picture
semolina_man

Thanks Lechem.   

The formula is from dmsnyder's blog on this site: 

http://www.thefreshloaf.com/node/8114/tom-cat039s-semolina-filone-maggie-glezer039s-quotartisan-breadsquot

 

I didn't follow the timing in the link.  Here is what I did: 

8:00 p.m. Thursday make poolish

8:00 p.m. Friday mix dough, refrigerate overnight, with stretch and folds for the first 2 hours

8:00 a.m. Saturday form into boule, rest 20 minutes, form into batard, 1 hour warm moist proof

9:30 a.m. Saturday bake 55 minutes at 405F

10:25 a.m. Saturday remove from oven, let cool

12:30 p.m. Saturday slice and enjoy

Lechem's picture
Lechem (not verified)

Only yesterday I purchased some durum flour and had in mind to bake some Altamura bread but I like what I see and there's been a change of plan.

I do like your timing. It's more relaxed :)

Let me see what I can come up with. 

semolina_man's picture
semolina_man

Lechem, good luck and post your results!

Lechem's picture
Lechem (not verified)

Btw... If you post a picture at the head of the post, and not in the body, it'll appear on the front page of the website. Would be nice for everyone to be able to see it while browsing. 

dabrownman's picture
dabrownman

This is one fine bread and you have done it well.

Happy baking 

semolina_man's picture
semolina_man

Thanks dabrownman.  This is the first artisanal bread I tried making, and it was my nemesis for a while.  I went off in different directions, and came back to this loaf after gaining some experience.  Feels good to have made progress!  :) 

Lechem's picture
Lechem (not verified)

I have made a few changes. It is now a sourdough. Followed more your timing but dropped the hydration to 65% and added in a tablespoon of olive oil. Crumb shot to follow.

    

AnotherLoaf's picture
AnotherLoaf

You've done yourself proud. I have wanted to try this recipe, but have not been able to find any durum flour. 

Lechem's picture
Lechem (not verified)

I'm assuming the UK. Whereabouts?

AnotherLoaf's picture
AnotherLoaf

I'm always on the search for flour, but durum has eluded me! I will probably break down and mail order some one day. First I should use up some that I already have.  marybeth

Lechem's picture
Lechem (not verified)

Or very late to bed lol. I thought you were in the UK.

You're going to need Semola Rimacinata or Extra Fancy Durum Flour or simply Durum Flour. There are many names.

If you were in London I could have advised you where to get it.

I believe King Arthur sells it  http://www.kingarthurflour.com/shop/items/durum-flour-3-lb 

The difference between Semolina and Durum Flour is all in the grind. Durum Wheat is a hard wheat. It is more grit like. Durum flour is either the by product of making semolina (the finer particles from the grinding the grit) or semolina that is re-milled to make a flour - Semola Rimacinata.

It is more difficult to find than semolina but when you really can't find any then try and go for the finest semolina you can find. It won't be quite the same but you can get close.

Best of luck.