This week’s recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, is Semolina Bread (pages 102-103).
Host bakers: (recipes can be found on their blogs)
Renee of The Way to my Family’s Heart
Anna of Keep it Luce
Also, you can see the other bakers’ posts to view their creations.
This bread recipe included semolina flour in addition to all-purpose flour. The proofing time clocked in at a minimum of six hours, per the recipe. It ended up being a full day event in making this bread. The rises were not bountiful. So, I extended the rise times. I finally completed baking the bread around 10 p.m. on Saturday night. The aroma was different…I found it a bit strange…reminded me a bit of sour dough bread combined with butter. I slashed the bread slightly with a sharp knife because it seemed to start deflating. Stopped while I was ahead. It probably could have used more bake time for browning. The taste was ‘ok’. No ‘wow’ factor here. Other bakers mentioned in the TWD:BWJ discussion post it was too salty. I found it to be spot on.
The following day I made London Broil and placed slices of the meat on slices of toasted Semolina Bread drizzled with olive oil. The appetizers turned out great!
Would I make again? Probably not. What to do with the remaining semolina flour? Pasta, of course!
When weighing certain food items, place plastic wrap on the food scale first. It keeps the scale clean and you don’t need to use the ‘tear’ feature or use plates/bowls.
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
NOTE: DO NOT use my photography WITHOUT MY PERMISSION.