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.
| 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.
** 25.05.2018 http://www.keepitluce.com/2012/07/semolina-bread-for-tuesdays-with-dorie.html not available