I heard a lot about the salt content in the P & Q. How did it work out for you? Was the rise time crazy long? Did anyone try it overnight? Do tell!
I heard a lot about the salt content in the P & Q. How did it work out for you? Was the rise time crazy long? Did anyone try it overnight? Do tell!
Tuesdays with Dorie 
Yup. Too salty. Otherwise a good loaf!
Mine was a total failure…salty and flat as a pancake! Not a winning recipe for me at all. On to the next challenge!
I was afraid it was a failure (the rise wasn’t what I expected), but googled ‘semolina bread’ and learned it’s really not a “poofy” loaf! I did think it was too salty – but I’m going to try again with less salt.
A perfectly delicious bread! One I would expect to purchase at an Artisan bread shope. I did cup the salt down to 1 1/2 teaspoons. I will make this again soon–with fresh rosemary! Great recipe.
The salt was spot on…the rise was my issue. It rose, but not very high. Didn’t have a razor…used a sharp knife, but hardly slashed it because it seemed like it was going to deflate. I stopped while I was ahead…maybe I should have baked it more to get a darker crust. Didn’t care for the smell of the bread when it came out of the oven. It was sort of a sour dough type smell and butter…offputting. It was strange. Overall…it was ok.
The next day I made appetizers; slices of toasted bread topped with slices of London Broil drizzled with olive oil. This worked out well.
A repeat? Not for me…
I had to sit this one out, due to our extremely hot and humid weather recently. Turning on the oven to bake was more than I could handle ;) I’ve been reading the P&Q and the chatter and will be curious to see how mine turns out once it cools down enough to bake it! ;)
I actually think mine turned out pretty good. I did reduce the salt slightly and added sesame seeds and an egg wash. I would make this again! And probably will because I don’t know what else to do with the leftover semolina flour I have.
I thought it was good. Nice and crisp on the outside and soft and chewy in the middle. And really forgiving because those rise times kept getting away from me. I did cut down on the salt to 1 1/2 tsp and could probably cut it 1/4 tsp more. I will definitely make it again. It actually worked in super humid Houston! Yeah!
My pictures were thanks to Carmen at Baking Is My Zen. The true confessions are my own … http://www.praycookblog.com
Loved it!
I was worried after seeing all the complaints about salt level in the P&Q, since I stupidly went to check once the dough was on its first rise… but I actually found the salt level was just perfect (though, I do prefer my bread to be slightly salty, so that may explain it). I can see how it would be a bit much with salted butter or cold cuts, though.
My loaf came out very light and fluffy, probably because I used a fine semolina flour (same one we use for making pasta). The only adjustment I ended up making was baking for an extra 10 mins, because loaf was still quite pale after 35 mins in the oven.
I liked this bread. It was easy to mix, not like the brioche. For me 1.5 hours were absolutely enough for each rise. It was perfect with some wild garlic pesto. :))))
I did my first rise for 4 hours and my second for 8 AND overnight in the fridge… not intentional but I was gone longer than expected, it ended up working out very well
Mine wasn’t overly salty, though I probably would drop the salt down to 1 1/2 tsp. Two hours at room temperature didn’t cut it for the rises. I finished the rises in a warm-ish oven (90-120 degreees F); even then it didn’t rise too much.
My loaf also had a third rise in a loaf pan after it flattened and spread during the second rise.
Besides the slightly more salty flavor, this bread was outstanding for me. I’m still new to the whole bread situation, but felt that as someone else mentioned it could have come from a real bakery!