Baked Semolina Bread
TWD – Tuesdays with Dorie
Semolina Bread
The semolina bread was simple and straightforward to make. I had no problems. It got a good rise. I really like the initial step of making the sponge, even though it takes longer. I think it helps add flavor and give rise. I’ve utilized this step in the past when I was just starting to bake my own bread, but never really had much success until this recipe. I think I will start applying it to my own recipes now and then (depending on what type of bread I’m baking).
Sponge
I did feel it was a bit salty. The bread holds up nicely throughout the week, as long as you toast it. I do love its chewiness and pale golden yellow color.
Dough Ready to Rise
First Rise
Second Rise
I’m not sure how often I will make Semolina bread, but I’m glad I’ve finally successfully started with a sponge, since it is a great bread making step to utilize in other recipes.
Slashed Semolina Bread
More Slashed Semolina Bread
Sliced Semolina Bread
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of these fellow Tuesdays with Dorie bloggers:
Renee of The Way to My Family’s Heart
Anna of Keep it Luce
A year ago on The Daily Morsel
Two years ago on The Daily Morsel
Tags: baking, Baking with Julia, Bread, semolina bread, Tuesdays with Dorie
You made one beautiful loaf! This is tasty toasted, with or without butter.
I find sponges very helpful in bread making. If I want to break up the process, sometimes I will reduce the amount of yeast in the sponge and start it the night before.
Beautiful bread!