Amanda is a co-founder of Food52.
Yes -- and when I get back to my laptop later this morning, I'll post a link for a good dough recipe with semolina so you can see the proportions.
Here it is: http://www.food52.com/recipes...
Thank you so much- I can't wait to try it!
Ok maybe I should search before posting. (I just asked for pizza dough recipes.) Would the world explode if I substituted corn meal for semolina here?
Cynthia is a trusted source on Bread/Baking.
What is the other flour you're using: bread flour or all-purpose?
Oh, good. In that case, the semolina (which is in the same range of protein content as bread flour) will give it a nice texture. It's not the best idea if you need a relatively quick dough. But if you have time to say, use sdebrango's all-day rise in the fridge method of proofing/resting, you'll have a great dough. Don't be afraid to bump the water content as well. Higher proteins require higher rates of hydration. If you don't increase the water a bit, you risk toughening the dough. Sheesh, just like life, it's always a balancing act.
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Well played. You deserve a cookie.
But you still have summer to look forward to
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