BREAD baking

[tulip]

And keep a fire extinguisher handy! Glad everyone is safe!

My parchment paper box says the paper good up to 420F. My oven is new, and therefore clean, so I'm not worried about putting it in a 450F oven. However, I will be sure to keep it clean! Thanks for the reminder.

Just a note--when I was a kid, my mother always put a layer of aluminum foil on the bottom of the oven when baking messy things (like lasagne and pecan pie) so that it would be easy to clean up. That's what I always thought I should do.

BUT, if you have a very fancy oven that has a ceramic interior, DO NOT put foil in there! I did this at a friend's house, and the foil melded to the ceramic. This particular oven is a Wolf with blue ceramic interior. You definitely don't want to ruin someone's very fancy oven, trust me!

[Susan Otcenas]

Semolina bread!!

[NoNo]

Oooooh that looks yummy!

[BleeckerSt_Girl]

Semolina bread!!

BINGO!!! OMG, that looks absolutely perfect.

Did you use all semolina flour, or did you mix semolina with a little white flour?

It's gorgeous.

[Susan Otcenas]

BINGO!!! OMG, that looks absolutely perfect.

Did you use all semolina flour, or did you mix semolina with a little white flour?

It's gorgeous.

I followed the recipe exactly. 3.25 cups white all purpose, 3 cups semolina. It has such a pretty yellow crumb when baked. The flour is not as elastic as the basic boule when forming the loaf, but it bakes up beautifully.

[BleeckerSt_Girl]

I followed the recipe exactly. 3.25 cups white all purpose, 3 cups semolina. It has such a pretty yellow crumb when baked. The flour is not as elastic as the basic boule when forming the loaf, but it bakes up beautifully.

Your loaves look wonderful. Yes, I used the same recipe for my semolina too, with 1/2 white flour and 1/2 semolina.
I used black sesame seeds for the topping, so I could call it my 'tiger semolina' bread when I slash stripes in it. I think the black looks really pretty with the yellowy semolina color.
Here my 'tiger semolina' loaf, alongside a plain white boule I made a few months ago. They were baked on my stone, before I switched to the Dutch oven iron pot method.