The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

An impromptu bake - Semolina Sandwich Bread

justkeepswimming's picture

An impromptu bake - Semolina Sandwich Bread

I have a levain build in progress for tomorrow, but found myself wanting to make something today. I opted for this Semolina Sandwich bread. I had to tweak it, as I only had 287 gm of semolina (Bob's Red Mill, discovered in bulk at our local Winco a couple of days ago). So the rest of the flour is KAF AP. Otherwise, I did the rest the same.

It smells heavenly! Crumb shot tomorrow..... 


Abe's picture
Abe (not verified)

To be posted on our current community bake. It's definitely semolina's time to shine. Looks like a lovely loaf and looking forward to the crumb shot and taste report. 

alfanso's picture

An excellent choice.  zolablue was one of the first wave of TFL "stars", and she is pretty highly regarded by the long-in-the-tooth members here. If you used BRM it is likely to have been Semolina #1, which is a rougher grind than the powdery durum semola rimacinata that is more typically used for bread baking.  A very nice loaf, and now I have to add it to my "wheel of fortunate" for a future bake.  Thanks for posting.

Benito's picture

That’s a lovely loaf you baked and I agree you definitely should post this to the CB, join in on the semolina fun. Can’t wait to see the crumb.