Comments on: Currant Semolina Loaf

By: Flo Makanai

Flo Makanai — Wed, 01 Apr 2009 19:58:31 +0000

I wish I had enough time to translate my posts in English, but unfortunately I don’t… Don’t hesitate to use Google translator, though, even if the translation is quite … bizarre!
I marked your blog as a favorite, I’ll be coming back soon and often, thanks again.

By: cbucholz

cbucholz — Wed, 01 Apr 2009 19:55:22 +0000

Glad to hear from you and to have found your blog! The pictures are gorgeous. I wish I knew French! Your blog inspires me to learn it!

By: Flo Makanai

Flo Makanai — Wed, 01 Apr 2009 19:42:18 +0000

Beautiful bread, I’m sure my family (and myself) would love it. Thanks for your great blog!

By: Marjoke

Marjoke — Sun, 26 Oct 2008 08:02:22 +0000

thank you for this lovely recipe. Made it yesterday and the bread tastes deliciious. Instead of only currants, I’ve also used dried cranberries.

My 100% starter did his job very well.

Marjoke

By: cbucholz

cbucholz — Tue, 14 Oct 2008 00:21:48 +0000

Jude- I attribute the oven spring to a healthy sourdough starter. Last year I used one that I had started in CT where I go to school. I achieved okay results with it, but I wasn’t too impressed with the local yeast. This past summer I used my mom’s starter that she’s had going for 20+ years and fell in love with it. I think her Texas yeast are just of a hardier breed. I always use a stone and a sufficient amount steam, too.
Thanks for the comments!

By: YeastSpotting October 10, 2008 | Wild Yeast

YeastSpotting October 10, 2008 | Wild Yeast — Fri, 10 Oct 2008 07:01:36 +0000

[...] Currant Semolina Loaf ~ Beginning With Bread [...]

By: Jude

Jude — Fri, 10 Oct 2008 06:04:59 +0000

Another beautiful bread from you. What are you secrets for that crazy oven spring ?

By: cbucholz

cbucholz — Tue, 07 Oct 2008 14:34:35 +0000

Thanks for the comments!

Chavi – The crumb was soft and had a nutty, slightly sweet flavor. I really enjoyed the combination of wheat flour with a bit of semolina. It added depth and roundedness to the flavor. The dried fruit didn’t overwhelm the bread with their flavor, but they added a nice brightness to the bread. I liked that they were small. Any larger dried fruit may have been too powerful.

Susan – I used golden buffalo flour for both the sourdough and the final dough. I bought some Heartland Mill flour a few weeks back and have been delighted with the results. The golden color and nuttiness of the flour really complimented the semolina well.

As always, happy baking!

By: Susan/Wild Yeast

Susan/Wild Yeast — Tue, 07 Oct 2008 02:16:14 +0000

I love your description of autumn, and this is a beautiful autumn bread. I wonder if you used the Golden Buffalo for final dough as well as the sourdough? It’s one of my favorite flours.

By: Chavi

Chavi — Mon, 06 Oct 2008 16:18:07 +0000

Really stunning! How was the flavor? Does the dried fruit impart alot of taste or is it just there? I think I need a baking stone!!