As noted, the recipe is in Maggie Glezer's book "Artisan Baking" on page 124. This is one of the best tasting breads I have ever made. The crumb was fantastic. I do believe that not only the durham flour, but the 1 hour autolyse made a big difference in how the dough handled and tasted. Normally, I only do a 15 - 20 minute autolyse for my hearth breads. I am going to try this 1 hour autolyse on Essential's Columbia Bread and see what, if any, difference it makes. Anyway, give this recipe a try, it is well worth the effort.
Wayne, that is gorgeous bread. I want to make that as well, in fact, if you read my very few posts to date, I love Maggie Glezer's books! I'm so glad to know that is also a fantastic tasting bread. It is such a beautifully photographed book that you want to make everything in it. Now it is available in paperback and I loved it so much I bought both hardcover and paperback versions. I know, I know...seems crazy but I really enjoy having them. (VBG)
Thank you Zolablue. I too really enjoy Maggie's book. I only have the paperback right now, but might get the hardback one day. Try this recipe, I think you will enjoy it very much.
Your bread is stunning! I looked up the recipe in Glezer's Book and it calls for "Duram Flour extemely fine, double milled, sometimes called extra fancy pasta or patent duram flour". It then goes on to say Semolina flour will not work with this recipe. The only flour I can find is at our Whole Foods Market it is Bob's Red Mill #1 Duram Wheat Semolina Flour. Is this what you used or do I need to look further?
Hi Trish and thank you. I obtained my durum flour from KA, around $3.95 for 5lbs. I am not sure about Bob's Red Mill flour.....only way to know for sure is to open a bag and make sure it is really fine ground durum and not coarse ground Semolina. So, I can't say whether it is ground fine ehough or not since I have never used it. I have been very satisfied with King Arthur's durum. (It is called patent durum flour) Hope this helps.
I've been wanting to make a semolina loaf for some time. First order of business was to use up the semolina flour I have before I start milling the durum grain. But the recipe books don't seem to have a lot of such recipes, which is why I'm poking around in historical TFL threads.
I did find a semolina loaf in Rose Levy Beranbaum's The Bread Bible - the Golden Semolina Torpedo. I was disappointed to see that it called for durum flour rather than semolina, and somewhere in there she cautions us not to use semolina flour for durum flour. But the bread was called "semolina," dammit, and that's the flour I had, so that was what I was going to use!
RLB has you cover the starter with the balance of the flour mixture and let it set for a bit. I put it in the fridge overnight. I chastised myself for not using warmed water for the before-the-fridge session, but the texture turned out wonderful. I used bread flour instead of the last 1/4 cup durum flour and otherwise pretty much followed directions, and it was - and is - great!
I was guided by this bottom-line principle of breadmaking: You can do anything you want, as long as you don't burn the house down or poison anyone.
MY TOM CAT FILONE: Taste is very good but I'd like to see more holes in the crumb.: I forgot I had to babysit the grandchildren yesterday and I had planned to put the filone in the oven at 3:30. I had to transport the rising loaf to our daughter's house and bake it there. All went well. I forget a lot of things lately since I spend so much time either here on this site or in the kitchen staring at a sourdough starter or into the oven at whatever bread is baking at the moment. Hope my pictures come up. weavershouse
Thank you. I know this is silly but I'm so excited about FINALLY being able to post pictures thanks to you and dstroy. Now I have to bake even more so I can post more photos. I love to see everyones bread pictures. weavershouse
Thank you Wayne, your bread was the inspiration. My loaf is not as pretty as yours is but we are enjoying it. I was surprised at how huge it turned out to be. It was a nice dough to work with. Next time I think I'll keep it a little wetter and fold more. Did you take it out of the bowl each time to fold it and did you stretch it as you folded? weavershouse
Yes, I took it out of the bowl each time, stretched, then folded. Did three folds, and then let rest for 2 more hours. My dough was pretty slack when I started proofing.
I used the Red Mill Durum Wheat Semolina. It is very fine grained. Produced a lovely pale yellow loaf with wonderful crisp crust, nice chewy sponge and pleasing flavour.
The bread is beautiful. Where is Tom Cat's semolina filone recipe? I looked but could not find it. Thanks, weavershouse
Weaverhouse,
I believe you can find it in Maggie Glezer's Artisan Baking. It may be other places too, but that's where I remember it being.
Bill
As noted, the recipe is in Maggie Glezer's book "Artisan Baking" on page 124. This is one of the best tasting breads I have ever made. The crumb was fantastic. I do believe that not only the durham flour, but the 1 hour autolyse made a big difference in how the dough handled and tasted. Normally, I only do a 15 - 20 minute autolyse for my hearth breads. I am going to try this 1 hour autolyse on Essential's Columbia Bread and see what, if any, difference it makes. Anyway, give this recipe a try, it is well worth the effort.
Wayne
Wayne, that is gorgeous bread. I want to make that as well, in fact, if you read my very few posts to date, I love Maggie Glezer's books! I'm so glad to know that is also a fantastic tasting bread. It is such a beautifully photographed book that you want to make everything in it. Now it is available in paperback and I loved it so much I bought both hardcover and paperback versions. I know, I know...seems crazy but I really enjoy having them. (VBG)
Thank you Zolablue. I too really enjoy Maggie's book. I only have the paperback right now, but might get the hardback one day. Try this recipe, I think you will enjoy it very much.
Your bread is stunning! I looked up the recipe in Glezer's Book and it calls for "Duram Flour extemely fine, double milled, sometimes called extra fancy pasta or patent duram flour". It then goes on to say Semolina flour will not work with this recipe. The only flour I can find is at our Whole Foods Market it is Bob's Red Mill #1 Duram Wheat Semolina Flour. Is this what you used or do I need to look further?
Thanks!
Trish
Hi Trish and thank you. I obtained my durum flour from KA, around $3.95 for 5lbs. I am not sure about Bob's Red Mill flour.....only way to know for sure is to open a bag and make sure it is really fine ground durum and not coarse ground Semolina. So, I can't say whether it is ground fine ehough or not since I have never used it. I have been very satisfied with King Arthur's durum. (It is called patent durum flour) Hope this helps.
Wayne
I'm on my way to KA to order some shipped to me - guess this recipe will have to wait until next week-end ;-(.
Trish
I've been wanting to make a semolina loaf for some time. First order of business was to use up the semolina flour I have before I start milling the durum grain. But the recipe books don't seem to have a lot of such recipes, which is why I'm poking around in historical TFL threads.
I did find a semolina loaf in Rose Levy Beranbaum's The Bread Bible - the Golden Semolina Torpedo. I was disappointed to see that it called for durum flour rather than semolina, and somewhere in there she cautions us not to use semolina flour for durum flour. But the bread was called "semolina," dammit, and that's the flour I had, so that was what I was going to use!
RLB has you cover the starter with the balance of the flour mixture and let it set for a bit. I put it in the fridge overnight. I chastised myself for not using warmed water for the before-the-fridge session, but the texture turned out wonderful. I used bread flour instead of the last 1/4 cup durum flour and otherwise pretty much followed directions, and it was - and is - great!
I was guided by this bottom-line principle of breadmaking: You can do anything you want, as long as you don't burn the house down or poison anyone.
Rosalie
Looks wonderful! I can't wait to try this one.
Susan
Thank you. I know this is silly but I'm so excited about FINALLY being able to post pictures thanks to you and dstroy. Now I have to bake even more so I can post more photos. I love to see everyones bread pictures. weavershouse
Your Semolina loaf looks great. Hope you enjoyed your's as much as I did mine.
Wayne
Thank you Wayne, your bread was the inspiration. My loaf is not as pretty as yours is but we are enjoying it. I was surprised at how huge it turned out to be. It was a nice dough to work with. Next time I think I'll keep it a little wetter and fold more. Did you take it out of the bowl each time to fold it and did you stretch it as you folded? weavershouse
Yes, I took it out of the bowl each time, stretched, then folded. Did three folds, and then let rest for 2 more hours. My dough was pretty slack when I started proofing.
Wayne
Trish, have you looked for Hodgson Mills pasta flour? It is extra fancy durum and I think I found it once at Bag N Save, believe it or not.
Hello Bakers,
I used the Red Mill Durum Wheat Semolina. It is very fine grained. Produced a lovely pale yellow loaf with wonderful crisp crust, nice chewy sponge and pleasing flavour.
Diane