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Cathy, that looks soooooo tasty. Your photo journey is wonderful!!
Thanks Chris! This bread is tasty. It’s definitely one of my favorites. I love the feel and taste of the semolina!
WOW..did this turn out gorgeous! It sure was worth the 3 days it took to make it…perfection!
Thanks Michelle! You’re right! This bread is definitely worth the time it takes to make it. I absolutely love it!
Wonderful!!
I love the shaping and the colour.
I haven’t gotten this far yet – I have the marble rye next. (I’m a bit of a meandering group of one!)
Thanks Natashya!
You’ll like this one! It’s a fun dough to work with and it’s easy to shape. Tastes wonderful as well! Just keep on plugging away and you’ll get there.
Happy Baking!
Cathy
Hi, Cathy.
Hey, great blog. I have made this bread a few times following Peter Reinhardt’s directions to the letter (type of flour, weighing everything, etc.). I have found that for me it helps to use a little bit less water than what his recipe calls for in the final dough. Curious to hear what your experience was like. Was your dough super sticky? No matter, this is always an outstanding and impressive bread and so tasty too! I am currently experimenting with changing a little bit the ratio of semolina and bread flour to use a bit more semolina (like a 50-50 mix).
Hi Monica, this is one of my favorite breads. I don’t remember having problems with this version being sticky. Not sure which bread flour I used so that could be the difference in terms of the absorption rate of the flour. I love semolina and I think a 50-50 mix works great in this bread. In fact, here is a version that uses a sponge of 50/50 semolina to bread flour https://www.breadexperience.com/semolina-bread-pane-siciliano-mellow/ Happy Baking!