Comments on: Whole Wheat – Semolina Crowns

By: Ms.Perfetto

Ms.Perfetto — Fri, 22 Mar 2013 11:52:52 +0000

Slide the “chilled cookie sheet” under the dough for the last 5 minutes before baking, it will be easier to score a high hydration loaf because the top of the dough will firm up .

By: Ms.Perfetto

Ms.Perfetto — Mon, 18 Mar 2013 11:47:53 +0000

I make the ring shaped bread, the Neapolitans call it ciambella. I proof them separately on floured 100% cotton bandanas. I learned this from my grandmother. You can slide a “chilled” metal cookie sheet under the bandana to help flip it onto the peel. They are also called tortano and can be filled and baked.

By: Bruce

Bruce — Sat, 31 Oct 2009 04:21:11 +0000

I love this blog and this is one of my favorite entries.
The crown shape itself really adds to the delight of this bread.

By: Jeremy

Jeremy — Sun, 13 Sep 2009 20:38:10 +0000

Really lovely, how bout sourdoughing it??

By: Elizabeth

Elizabeth — Mon, 07 Sep 2009 14:34:00 +0000

Lovely loaves, as usual, Susan. The slashing is beautiful. And I love the idea of creating the ring shape by using my elbow to start the hole!

What protein level is on the whole wheat flour that you are using? (I’m assuming that “flour” is simply unbleached all-purpose flour?)