BREAD baking

[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.