Sunday, January 8, 2012

Semolina (Durham) Bread

This loaf is an oddity for Hamelman; it is a loaf that can be finished in one day. A "flying sponge" is created using all the yeast and is allowed to rest for an hour or so. The dough is created from this. From that point on, there is nothing unusual about making the loaf.

I'm particularly fond of semolina breads and this was no disappointment. The crumb was fine, golden, and very soft. The bread is delicious.

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