Companion Blog for the Semolina Community Bake

Companion Blog for the Semolina Community Bake

Here you will find all five breads that I’m promoting for the  for one my go-to breads, on this marvelous winning delight.

 

Tom Cat Semolina Filone.  Maggie Glezer’s version of this on again/off again occasional TFL favorite will challenge you due to its very high hydration.  I found this bread difficult to wrangle, but it makes some of the finest toast I’ve ever had.  55.5/45.5 semolina/bread flour, 130% hydration Poolish, 89% overall hydration.

1) semolina_man baked a delightful version of this bread.

 

2) As does dmsnyder, David’s interpretation.

Pane di Altamura/Matera. These two neighboring towns, in the heel region of the Italian peninsula, produce a rather uniquely shaped (or mis-shapen) bread.  100% semolina including a 66% hydration biga, with a relatively low overall hydration of 65%.

1) Our own breadforfun’s Brad did a field trip there several years ago, and reports on his experience and bake.

 

2) Baker anonymous, better known as Abe, offers us his version.

 3) Brad (breadforfun) pointed out this Michael Wilson beauty and I thought that I’d include it here, where it seems to belong!  Michael is as serious and accomplished as it gets here on Isle TFL when it comes to Italian breads. 

============== Additional formulae ===================

Semolina Challah.  Looking quite afar, my playful merging of the enriched goodness of Maggie Glezer’s popular version with my own 50/50 semolina/bread flour mix. This (heavily dosed) IDY bread carries an overall hydration of 78% when taking into account the eggs, water, neutral flavored oil and honey.  I tried variations of semolina percentages up to 100% with a levain, but personally settled on one that is a 50/50 mix with IDY.  This will also provide an opportunity to introduce you to braiding, as it did to me.  Demonstrated here by Jeffrey Hamelman with a six strand braid.

1) Early TFL star, zolablue provides a magnificent looking levain bread flour version. 

2) Recent rising star baker benito, Benny’s, take on Ms. Glezer’s levain bread flour.

 Semolina with pine nuts, sultanas and fennel seeds.  For “extra credit” and for those longing to have a fruit, nut or seed to incorporate, this one has all three.  Based on a mix of both the Amy’s Bread  bakery in NYC and Susan’s wildyeastblog versions.  59/41 semolina/bread flour, 100% hydration Liquid Levain, 65% overall hydration. 1) dmsnyder’s version of this superb “afternoon wine and cheese” bread. 

 

 2) A personal favorite, it has incredible flavor and has delighted all whose tonsils have come to know it. 

============== end ===================