Tuesday, July 17, 2012
Tuesdays With Dorie: Semolina Bread
The weather we've been enduring on the East Coast this summer has made baking a challenge. Even having central air isn't much help; the heat and humidity are offensively oppressive.
That said, I was on the brink of bailing on this edition of TWD, then decided that if I got going later in the day, then I might be able to bake after things cooled down in the evening.
This recipe for this yeasted bread is pretty easy, with a minimal list of ingredients and relatively long rising times between each step. You start by making a sponge, which rises for an hour. Then you make the dough and let it rise for a couple of hours. Finally, you shape the dough and let it rise for a couple more hours.
For this bread, the dough is pretty sticky. Of course, with the dew point, everything was pretty sticky yesterday. I used the full amount of flour, then added a little more to make the dough manageable.
Because the dough was so sticky, it was challenging to slash the top of the unbaked loaf as directed in the recipe, especially since I didn't happen to have a razor blade handy for that purpose. (Maybe I should have tried it with my Atra? Ha.) I managed to get a few slashes across the top with a sharp chef's knife.
The bread turned out OK. It has a soft crust and a relatively salty flavor. I wouldn't be opposed to making this bread again under different meteorological conditions; it would probably taste good with fresh basil and tomatoes. Since we are in vacation-prep mode and aren't bringing more fresh produce into the house, we are making do by consuming the loaf with a slathering of butter on each slice.
For the recipe, visit this week's hosts at Keep It Luce and The Way to My Family's Heart.