This week we bake from page 102
Hier geht’s zum Beitrag in deutscher Sprache (click)
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.
more blogposts from the book Baking with Julia
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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.
** 25.05.2018 http://www.keepitluce.com/2012/07/semolina-bread-for-tuesdays-with-dorie.html not available
Sorry this wasn’t a hit for you. It looks lovely!