","Once double in volume, take it to counter, shape into a rectangle, the width of the rectangle equal to the width of your loaf tin. Well, even with that spread the loaves turned out a pretty good size, lots of oven spring! As with most of the previous bread I’ve adapted into a sourdough, I substituted an appropriate starter for the biga preferment (equivalent ingredient weights). The preheating of the baking stone and steam in the oven helped here I’m sure.
I see toast and jam with those loaves. One of the bags was Bob's Red Mill Durum Wheat Semolina Flour.

This was one BLT that didn't fall apart on you while eating it. I also decided to make a fairly large change to the recipe for the pugliese, instead of the suggested mix of extra fancy durum flour and bread flour, I went with 100% extra fancy durum.

Change ), You are commenting using your Facebook account. As with most of the sourdoughs I’ve made with this starter, they didn’t seem to rise a bunch during the second ferment. I think I’d need to work with just extra fancy durum flour for a while to get a real hang of how it reacts. The next day, take it out of fridge and bring it back to room temperature. It doesn’t need grinding, and the results are also so good. It would make a great bread for stuffing pork chops or turkey because it is sturdy and capable of absorbing liquid, not to mention its pleasant semolina (something like corn bread) flavor. Hope you like it. I can't wait till my beefsteaks are ready..they went in a little late this year!

You can see it when I slice it in the video.

I've thought of another perfect use for this bread: stuffing. And, I guess the answer is, "Yes.". ( Log Out /  ","Shape the rectangle into a tight loaf with seam under. Toasting the slices really heightened the semolina flavor and the slightly sturdy slices made great slabs for the mayonnaise, tomato, lettuce, and bacon. Just mix hot water and semolina and your yudane is ready. The directions are preheat to 425'F, place loaves in oven and reduce temp to 375'F immediately. I'm drooling, really. This bread was a kind of experiment to see if one could make bread using all pasta grade flour. Once double in volume, take it to counter, shape into a rectangle, the width of the rectangle equal to the width of your loaf tin. I made a video to explain the process. I figured it’d be a good bread to take a long on the road with us, since it looked like it would be good for snacking or sandwiches. I think it has more of a buttery flavor and the color is lovely from the beta carotene in the grain.

Thanks, Blackbird! Semolina bread is one of my favourites. Thanks for your nice comments, Dave and Raider. It would be easy to whip up a batch of this bread the day before Thanksgiving and dry it out overnight. Place it inside the tin and cover and set aside until it reaches a little above the rim. take it to the counter. Well, the big ball of dough there got shaped into two boules and put in bowls with floured towels. Change ), You are commenting using your Google account. The dough finally seemed ready to go in (the already preheated by now) oven.

Very nice, Noel!

Although, I believe that it was much drier than the recipe intends because of the mistake I made reading the recipe. I was experimenting with various combinations, and that is when I came across yudane method. ","Place it inside the tin and cover and set aside until it reaches a little above the rim. ","Now if the dough is dry, add extra water to make it into smooth dough and","take it to the counter. Change ), YeastSpotting October 2, 2009 | Wild Yeast, Oregano Flatbread (with bonus cinnamon sugar version), Sourdough Banana Walnut Bread with Caramelized Banana Slices. Thanks, Sylvia, for your nice words. (and they weren’t too sour) We enjoyed the bread a number of different ways along the trip, toasted with cheese we picked up at various shops, with chevre and wild huckleberries, with heirloom cherry tomatoes. Semolina flour is a finely ground flour made from Durum wheat, a high-protein wheat flour used in pastas. Japanese Yudane is similar to Chinese Tangzong, I must say, way better. I made a loaf earlier (click on link to read the recipe) which was a great hit among readers. Home > Bread Recipes > Breads made with Semolina. I am keeping this recipe for all my future loaves of semolina bread that I will be making. I love PRBBA version of one of my very favorite breads 'Pane Siciliano' useing semolina flour. Use a heavy serrated knife for even slice. I've gone weak, a drowsy numbness overcomes me, stop, stop, a BLT right under my beak has me peckish (English slang for hungry).

Place in an oiled bowl and cover with cling and set it aside until double in volume. I could definitely tell that the extra fancy durum flour was a bit different to work with, the dough wasn’t hard to work with, but the texture has very different. It spread out like a higher hydration dough, but felt stiffer like a lower hydration dough. Slices with provolone we picked up on the way, Bread Baker’s Apprentice Challenge If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com.



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