(I forgot to put sesame seeds on top and just floured before slashing. And once again, the slashes were not deep enough!)
It’s made with a “flying” sponge – which apparently means that all the yeast is in it and makes for a faster bulk fermentation. It is faster than the other semolina breads I’ve tried, but I guess faster isn’t always better.
I really think I did everything right with this one! Okay, ALMOST everything.
I admit: I was scared of another raw-in-the-middle disaster, so I baked this a bit longer than I was supposed to. I was planning to give it 40 minutes at 460°. After 30 minutes, it was alarmingly dark, so I tented it and turned the temp down to 450°.
I don’t think overbaking was solely responsible for the ultimate dryness of this bread, though I will take about 20% responsibility.
The outside looked good, and we even made a good-faith effort to wait for some cooling to take place before slicing it… and waah! The crumb is SO fine! And the flavour, so dry!
Luckily, I was serving it with fall stew, so nobody noticed the dryness… :-)
Did I overmix it? I used the food processor, probably for about 30 seconds. The dough was still quite moist, though it had more structure than a no-knead dough. I dunno…
So I’m still wondering whether I went wrong, or whether it’s just not a fantastic recipe.
I was surprised to see it amid all of Hamelman’s slow-rise, extensively pre-fermented formulas. If this is his nod to faster bread, the book is fine without it, in my opinion.
Here: you can have the rest of the piece…
Hey, here’s a recipe for semolina rolls – made with gritty semolina, NOT durum flour – that look like hedgehogs. Maybe I should add those to the list of future bake projects…