Semolina Bread

[@patressakearns4290]

This looks lovely! I love the idea of grilling the bread and putting tomatoes and mozzarella on it. Your little helper is a cutie, too. Thanks for this good-looking recipe!

[@haleynic]

I love the bread 🍞🤩 Thank you, and thanks to your little helper as well

[@gijoker1150]

I CANNOT wait to make this this week, thank you SO much!!! This video has given me the confidence to do it!!

[@christophersmith380]

Good Luck! Please let me know how it comes out!

[@taymourh856]

Thank you for this recipe Christopher it looks delicious 😋

[@dilcedurigon5503]

Beautiful 🍞 yummy 😋 👏

[@Angie-io7gc]

Looks delicious!!! Chef Jack is the best helper!!❤️ love and miss you guys!!

[@tracyd4774]

You have some awesome recipes. Hope you start uploading again. Thanks for the down home family videos I think it's 👍 great!

[@johnlogan4053]

Great video and I like the silicon sheets I have one I use to roll out my dough for pizza. Goodluck

[@tarabertone3329]

Looks delicious!

[@rickidicki590]

Love that you involve your son. Family first

[@amlgandolfo]

It’s a Sicilian food staple. Thx for your recipe.

[@peggyhamam335]

Making this right now. I used to get the sesame semolina bread from Panera until they stopped making it. Your recipe tastes just like it. I’ve been searching forever for it. This will forever be in my recipe file. The poolish is amazing.

[@natashaguza340]

I have as well. And I haven't found good recipy yet. If you tried it, how did it came out? and have you found one that works for you. Thank you

[@mariannemicara3642]

What kind of flour do you use for the poolish?

[@andymastercarpenter2380]

Good job right to the point

[@slider9499able]

Nicely done. One suggestion...when baking, place a baking pan on the rack below the bread and fill it with water. This will produce steam when the bread is baking and give the bread a really great, crispy crust. BTW - I'd hire Chef Jack for my restaurant anytime. Merry Christmas.

[@tudvalstone]

Try placing a cast iron dish and add water when it's hot, just before you close the door, that will create a lot of steam.

[@chubsyubsy6040]

Looks delicious. Can’t wait to try. I saw another chef put a pan of ice cubes in the oven to steam the semolina bread as well. Have you ever tried that? Or is it unneeded?

[@colibri06]

Delicious.

[@tudvalstone]

I do a bit different version of this, also very tasty - i just use less sugar and oil (more like a tablespoon each) and poppy seeds rather than sesame. I like sesame, it's just that what I find in the supermarket here in Toronto has no flavor (same for other spices, what gives?). I don't know why semolina bread is not more popular, it's really good. The nicest thing about baking bread at home is to make these recipes that you cannot buy in any store.

[@carolkeriopoulos1624]

Best bread 🥖 ever Christopher 👍🏼

[@christophersmith380]

Thank You!!

[@michaeldiscon4066]

Hey Chris I had a question on making this in bulk

[@Joe-ok1ri]

Is poolish needed? And can use honey and not sugar thanks blessing

[@josephinedorico6146]

You’re truly a professional Baker: can I divide this recipe in half ..?

[@mariannemicara3642]

Hi...can you freeze the dough at a certain point?

[@chubsyubsy6040]

And, have you ever divided the dough in 3 and made a braided loaf from this recipe?

[@cosmicperception7731]

I keep making this recipe but my dough doesn’t look like yours after it’s mixed. Seems dry and any time I add water it doesn’t work, any idea what I’m doing wrong. Making recipe to the T.

[@christophersmith380]

Hi there i definitely can help! Depending on the type of water you use and the humidity when making bread and pizza the amount of flour needed can be significantly less or more. Add an extra half cup of water and also 1/2 cup less flour. See how wet the mixture is when it comes together and then add a 1/4 cup flour as needed until it comes together properly. Good luck and thanks for checking out the video!

[@danwhitton7966]

Making this now, thanks for the steps. Can I ask to double check the hydration in the recipe. Says 2 cups water to 7 cups bread and semolina flour which I did. My 6 quart kitchen aid couldn't handle that after 5 minutes and started smoking. Looking back through your video it looks to me like you pour in 4 cups water. Maybe I just over mixed it, but it does not look as sticky as yours, mine is dry and not together. Could it be that it needs 4 cups water?

[@christophersmith380]

Hi Dan did you make the poolish? I used 2 cups water + Poolish which gave me extra hydration. Also keep in mind when baking amounts vary based on seasons, humidity, etc and the differences could vary by a lot.

[@danwhitton7966]

@@christophersmith380 Thanks for replying. yes, I made the poolish as well. Though after about 8 hours the poolish collapsed by about 50 percent. So it was not so airy and volumous.

[@christophersmith380]

You might have bad yeast and you also might have hard water if you’re using water from the tap. I would suggest trying new yeast and bottled natural spring water next time. In the meantime, you can just add more water to your dough and keep mixing until you get the right consistency. Sorry it didn’t come out right this time. I appreciate you watching the video and good luck!!

[@danwhitton7966]

tastes great!

[@habs4922]

That bread is not unique for us that bread is originated from Tunisia northafrica