Tag Archives: semolina

A baker’s lessons

Pane di Altamura

I should know better by now. Really, I should. Bread cannot be rushed, no matter how many projects you have going on, or how many people you’re having over that evening. Usually, the more impatient you are, the slower the rise happens to be. This is when you should throw the dough in the fridge and give up for the night. But me? I’m impatient — I think I’ve revealed this particular character flaw before — and here’s the evidence of what exactly this little quirk gets me (aside from burnt grilled cheese, which is another story).

Pane di Altamura

Not that this is a complete disaster. The bread tastes good, I can assure you of that much. But I know I could do better. The last batch? It was like our oven’s golden child. It was perfect, fluffy, gorgeous, tasty bread, which did exactly as it was told. This one’s a bit depressed, I’m afraid, and it’s all my fault.

Split on the bottom - not good!

But I think you can learn from my mistakes. Don’t make bread unless you have time for it. If the loaves haven’t finished their second rise, they’re not going to recover in the oven. Not really, anyway. And slash the loaves, for goodness sake! Then you won’t end up with craters the size of the Grand Canyon on the underside of your bread, as pictured above. Nor will you inhibit their rise in the oven. Yeah, that’s right — I was working against myself from multiple angles this week.

Altamura post shaping

But my mistakes are mine alone — I really should have known better. The recipe itself is golden. It shows off semolina’s true potential, I think, and is relatively easy if your house is warm enough (or if, of course, you have a bit more patience than I). And strangely enough, throwing a few cubes of this stuff in soup makes some of the most delicious dumplings I’ve had in a while. So if I were you? I’d go find some semolina flour and start mixing.

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Filed under baking, baking tips, bread, semolina