This is my 10th TWD recipe! (There were a couple I didn’t do. Eh, I get to them eventually!)
And, all together, I’m very pleased with the outcomes so far. The ones that stand out most in my mind are the White Loaves, Irish Soda Bread, and Rugelach. Oh that Rugelach! So yummy! The 2 breads I’ve made several times each and are delicious!
It’s safe to say that Semolina Bread will not be one I remember fondly. Although I love bread (clearly), this recipe just didn’t work out for me.
Everything started out fine. I doubled the ingredients because I told my mom I’d give her a loaf. Sorry, Mom!
Complete dough before 1st rise.
After 1st rise.
After the first rise (which was really the second since the sponge also needed rise-time. Hope you didn’t have plans today!), the dough looked pretty good. Dividing it in two, and placing it on the tray is where things started to look less-than-perfect:
“Little wonky and small.. But I’m sure they’ll rise to look nice. Right?”
“Or.. not…”
After the last rise, the dough looked mushy and flat and the loaves, small. I would have liked to let them rise further, but I was in a hurry at this point. The book’s description of how to slash the loaves was confusing. Perhaps I did it correctly, I have no idea!
After baking, I pulled these out of the oven:
The one of the left went to my mother, since it looked less embarrassingly flat.
Tasting it, I wasn’t sure how to describe the flavour, until I asked my parents’ their thoughts…
Conclusion? It’s very salty. It tastes like salty bread. Salty, flat, small bread that took over 6 hours to make.
I’m not sure what I did wrong, since it was a pretty straightforward recipe. At least it was small, so it was quick to eat up and be done with!
Pasta, bread, salad, pickles. It’s how the Italians do it.
For the recipe, that I’m sure some people have had success with! visit these bloggies: The Way to My Family’s Heart and Keep it Luce.
Many found this bread salty and flat, but I think you did a good job, look at that crumb!
I found the directions to be a little confusing here too. But I really enjoyed the final product :)
Darn salt! I think your bread looks nice…I totally would have done the same thing in giving the better looking bread away:)
Sorry you weren’t pleased with the results, but it looks like it came out well :-)
I will compliment your dough! Mine came out very soft and not at all well shaped! I stuck my dough in a loaf pan to keep it from spreading. by the way, I love that you say you do “Old Lady” stuff.
Yes, the Rugelach was amazing. Time consuming but delicious. We also like the White loaves. This bread was good–in an earthy sort of way.
Have a great day.
Your bread looks great. Actually, your loaves look a lot like my loaf did, except your slashes show through. I blogged late, so I was able to take advantage of others’ comments. So many remarked on the saltiness of the bread, that I cut the amount in half and thought it turned out pretty well.
I’m sure you did not do anything wrong. It’s strange how the dough just flattens out for the 2nd rise. I added flavoring to mine and enjoyed it. I think you did your slashing just as described. Nice job.
MIne deflated as well and I put mine in a loaf pan. NOT a good idea. But good bread. It’s the taste that counts!!!
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