A Stir The Pots Post

For the Love of Semola

by | Mar 2, 2013 | Bakers, Bread

Some time ago, my pizzaiolo/baker friend Alessandro Lunardi inspired me with some wonderful photos of a semola-based bread on Facebook. I love the rich taste of this semola rimacinata flour. And so I tried translating his formula into a loaf in my kitchen. After multiple tries, none quite right, I reached out to other bakers for help. Spanish baker, Pablo Conessa of Alternative Bakery in Seville, suggested adding half semola and white kamut. The end result? I finally got what some bakers sometimes call" a juicy loaf," chewy and simultaneously crusty. Thank you, Alessandro and Pablo. 


1 Comment

  1. Bill

    Wow I wasn’t hungry and now I am drooling like my dog.
    Gorgeous looking bread.


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