Semolina Bread

This is one of four semolina breads in the book, the levain or sourdough version. It is somewhat unfortunate that we aren't making the others at the same time so we could compare them. However, some might have found that a bit overwhelming.

In general, I'm quite fond of semolina breads and this one didn't disappoint. I made the recipe twice. While the recipe specifies durham flour, the first time I used Bob's Red Mill Semolina Flour. The second time I used King Arthur's Durham Flour. According to Kastel's Artisan Breads the only real difference between the two flours is the grind; semolina has a coarser grind. While I could see a difference in the two flours, it wasn't that much of a difference. The second loaf is shown. I use the shaping technique described in The Bread Baker's Apprentice

Overall, this is a terrific loaf. I can't justify a preference between the two loaves, but slightly preferred the latter. A great loaf.