July 17, 2012

TWD Semolina Bread


This week's Tuesdays With Dorie recipe, Semolina Bread, was unsuccessful and quite disappointing for me.   I should have predicted failure when the dough was still really wet even after I used the entire amount of flour the recipe called for.  On top of that, during it's final proof before going in the oven the dough flattened out like a pancake.

The baked loaf looked more like a squat ciabatta and was a bit too salty.  Unfortunately Baking With Julia didn't include a picture of what the finished bread was supposed to look like.  At least then I could tell if my version was way off base.   Oh well, they all can't be winners I guess.  On to the next challenge!

Renee of The Way to my Family’s Heart and Anna of Keep it Luce are this week's recipe hosts.

17 comments:

  1. Oh, sorry that this wasn't a hit for you.

    I am pretty sure I worked more flour into the recipe than what it called for - I wish more cookbooks would give recipes by weights, I think it evens the variable playing field...

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  2. That's exactly what Julia would have said :)

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  3. same here... mine turned out kinda flat too... and I had the same thought about the consistency of the dough.

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  4. Oh, I'm so sorry. I really don't like failures! I also missed having a photo to look at. It's nice to know what the end product should look like. Have a great day.

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  5. This one didn't work out too well for me either. Such a shame, because I love bread! Oh well.

    Your photo is beautiful nonetheless!

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  6. I wish I had a picture to look at before baking this bread..I had know idea what to expect! Sorry it did not turn out the way you wanted.

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  7. I decided to stick my dough in a loaf pan when I realized it would just keep spreading on the cookie sheet! Turned out fine. I don't think this is a recipe I will try again, but glad I gave it a shot!

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  8. Sorry, you weren't happy with it! I had the opposite problem. My dough was stiffer than I expected. It still tasted good, though.

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  9. A lovely photo. I haven't made mine yet and thinking I might not because it seems to be a recipe that lots of people are struggling with and all reviews I've seen so far are also saying it's too salty. boo.

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  10. Pictures are always helpful. I'm a visual baker myself. My loaf flattened somewhat as well. Seems like a lot of us had this issue. Perhaps that is why they did not include picture!

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  11. Oh no! I agree with Frolicking Night Owl that it's a lovely photo, though. We skipped this one, but that may have been a good thing!

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  12. As I was worried that the bread will be flat, I put the dough for the second rise in a loaf pan and also baked it in that. I loved the result. :)))

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  13. I agree about the photos. I feel alot better when I know what I'm aiming for visually. I found the P&Q comments very helpful and as a result used half the salt. In the end, I really liked this bread. Next up: Blueberry Nectarine Pie!

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  14. I turned to BING for some help and found some pictures of traditional semolina loaves. I notices many were made into mounds instead of long loafs, so I copied them. the loaf still flattened a little, but worked fine.

    Your Semolina Bread is still lovely!

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  15. Mine was so wet and soft I ended up baking it in a loaf pan. And it did deflate some even with that. It was tasty and chewy, though.

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  16. I added quite a bit of additional flour to mine, I knew that if I stopped where the book told us to, that I'd end up with a pancake. I didn't add quite as much flour as I would for a regular bread...it was still wet, but I knew what would happen if I stopped with such a wet dough! sorry yours wasn't a success

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