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!
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.
Oh, sorry that this wasn't a hit for you.
ReplyDeleteI 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...
That's exactly what Julia would have said :)
ReplyDeletesame here... mine turned out kinda flat too... and I had the same thought about the consistency of the dough.
ReplyDeleteOh, 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.
ReplyDeleteThis one didn't work out too well for me either. Such a shame, because I love bread! Oh well.
ReplyDeleteYour photo is beautiful nonetheless!
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.
ReplyDeleteI 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!
ReplyDeleteSorry, you weren't happy with it! I had the opposite problem. My dough was stiffer than I expected. It still tasted good, though.
ReplyDeleteA 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.
ReplyDeletePictures 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!
ReplyDeleteOh 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!
ReplyDeleteAs 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. :)))
ReplyDeleteI 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!
ReplyDeleteI 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.
ReplyDeleteYour Semolina Bread is still lovely!
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.
ReplyDeleteI 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
ReplyDeleteOH WELL!
ReplyDelete