Semolina Bread
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This week we bake from page 102
This bread is nearly a straight through bread, just with a 2 hour sponge. The sponge had no effect to the taste, it was bland. I reduced the salt amount to 1.5 teaspoons, it was salty enough and the salt was still the dominant flavour. Not my favourite semolina recipe.
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This week we bake from page 102
Semolina Bread
This bread is nearly a straight through bread, just with a 2 hour sponge. The sponge had no effect to the taste, it was bland. I reduced the salt amount to 1.5 teaspoons, it was salty enough and the salt was still the dominant flavour. Not my favourite semolina recipe.
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For the recipe visit the sites of our hosts Renee of The Way to my Family's Heart and Anna of Keep it Luce or buy the book .For more Semolina Breads look here. |
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