Jump to content

Semolina bread with whole-grain soaker


Recommended Posts

Semolina bread with whole-grain soaker test run was successful.   This used a Poolish and when Poolish was ripe I made the dough.   The whole grain were soaked in boiling water and kept at room temp for 4 hours,   Crumb, texture and taste very good.    For darker outside colour I should have baked at 30F hotter than I did.   I was at 400 F and should had been at 430 to 450 F.    Still happy with result based on taste this bread would make very good sandwich bread.   This is definitely a keeper recipe. 

21EA29F5-16D9-4AD1-B260-50B8460002F0.jpeg

4CD385A7-4F9C-4DA9-A6A0-F74958159F1F.jpeg

4769B03F-2AFA-4DE6-8FF5-2E0C932DDA57.jpeg

5BA1466E-CEA4-4180-B8A4-EB8302E4CC3D.jpeg

41176B8E-42FE-48F5-86FA-EB58157F14DB.jpeg

03C6E2E9-52B2-4607-96F4-76A012D3021E.jpeg

A0B8741C-E624-4529-8D97-CE86EF73CC5B.jpeg

AB973FDE-0268-4FFA-A27F-1FF96C8C085C.jpeg

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...