Friday, 27 August 2010

A warning....

A revisit of this semolina bread (I enjoyed it greatly and wanted to make it again!) with a couple of little changes. I still shaped it as a loaf (as you can see) but tweaked the recipe a little. I used about 10g olive oil instead of the butter, and missed the yogurt out as I didn't want to open a tub specially. I also reduced the honey to about 1/3 tsp and used a milder flavoured honey than last time, when the flavour was a little too prominent. These changes worked well, and the bread was still soft and delicious. A very forgiving loaf.

Sadly not forgiving of some of my more stupid mistakes.... I usually use silicon baking parchment for lining tins and trays because nothing I've ever made has stuck to it. I ran out unexpectedly midway through a day of baking and couldn't get to the shop for more before this bread needed to be baked. So I used greaseproof paper. Don't follow my lead. I was very upset to find that it stuck badly and I lost some of the delicious bottom crust - curse the stupid greaseproof paper, and the stupid baker who decided to use it.....

Very upset to see my lovely bread with nasty paper stuck to it!!!

5 comments:

The Caked Crusader said...

shame about the sticking - it's a glorious loaf!

Chele said...

What a shame - but at least it was the underside and didn't effect the flavour ;0)

Joanna said...

I did that once with a focaccio and it was disastrous. Lots of sympathy here. Can I suggest trying sprinkling fine semolina either on the tray or on the bottom side of the loaf (assuming you are proving it upside down and then turning it out on the tray) if you have no choice but to use greaseproof like this time - I usually use semolina on bare trays or the bread peel and the bread slides around on it like ball bearings. Or maybe you did that and it stil stuck, in which case...i'm out out ideas :)

figjamandlimecordial.com said...

Sigh...add me to the list of people who've tried to sub greaseproof for parchment as well. Bugger. But thank you for trying the loaf again, C, I keep thinking it would make a nice soft loaf, but haven't tried it. I will now make a point of doing so! :)

PS. My word verification for this post is a rude word! Hahaha...

C said...

CC, Chele, thanks!

Joanna - I'll try and remember the semolina tip for next time. Though hopefully that won't be for a while as I've bought a huge roll of parchment!

Celia - glad I'm not the only one! It is a really nice soft loaf though - sweet in comparison to your sourdough I imagine.

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