The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Semolina Bread

CalBeachBaker's picture
CalBeachBaker

Semolina Bread

Today's bake: Semolina Bread

Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.

This bread is made from a majority of fresh ground durum wheat along with bread flour and a bit of whole rye which is in the culture. This is my first time making as well as tasting a semolina bread. The durum has a really nice nutty flavor that makes the sesame seeds really stand out. I baked this 2 mins longer than optimal which I've adjusted in the process section. I really like this bread and will definitely make it again.

Tasting Notes

Crumb - Sweet/Dairy with notes of butter

Crust - Toasty with notes of malt and nuts

Grain Character - moderate with a taste of cooked spaghetti

Recipe and Process are below for those that are interested.

 

 

 

 

Comments

Abe's picture
Abe

and you've done it justice. For the full semolina bread experience, toast it and dip into EVOO. 

Enjoy! 

CalBeachBaker's picture
CalBeachBaker

Will do, thanks

 

Tony

Benito's picture
Benito

They look fabulous Tony, really nicely baked.  I’ll be by for a slice in a few minutes. 😜

Benny

CalBeachBaker's picture
CalBeachBaker

Thanks Bennie, call me when you arrive ;-)

 

Tony

Another Girl's picture
Another Girl

Ooh, gorgeous loaves! Bet they taste as good as they look. –AG

CalBeachBaker's picture
CalBeachBaker

Thanks AG, it's very tasty.

Tony

gavinc's picture
gavinc

Nice bake. I baked this a while ago as part of an community bake challenge (link below). There were some awesome bread produced by the TFL members. It's worth a look. Cheers, Gavin.

Community Bake - Semolina/Durum and similar grain breads | The Fresh Loaf

 

CalBeachBaker's picture
CalBeachBaker

Thanks - I will check out the breads on that CB.

HeiHei29er's picture
HeiHei29er

Great job with the first Semolina loaves.  They look great and agree that the semolina and sesame seeds go great together!

CalBeachBaker's picture
CalBeachBaker

Thanks!

Isand66's picture
Isand66

Durum is my favorite grain to bake with and you’ve done an excellent job.

Happy baking !

CalBeachBaker's picture
CalBeachBaker

Thank you for the kind words

semolina_man's picture
semolina_man

Looks great.  Big fan of semolina here.   Looks like a nice 67% hydration dough.  With the white AP it should have been quite easy to work with.  

I am due for a proper semolina loaf.  My pizza dough is 50/50 rimacinata and Tipo 00, so not technically a semolina bread and not in loaf form. 

 

 

CalBeachBaker's picture
CalBeachBaker

Thanks, it was easy to work with.

Tony