The semolina bread recipe I just doubled, but everything else I followed as directed. It turned out fabulous, slightly dense in the middle, not so crunchy shell - the taste and texture were superior to any other home-baked bread I´ve done so far. The semolina flour really makes a difference. Note: semolina flour in Brazil resembles that of regular flour, but not so fine, with white opaque color, much drier. My next adventure will be semolina pasta. Has Nick any recipe?
The English muffin recipe I did not let it rise a second time as I also watched the Culinary Institute of America video. But what I thought to be wise is to stick the muffins into the oven to finish up cooking. I have had many underbaked goods in the past, and that is an experience I don´t want to repeat. So the tip was very good. I actually opened one of them without baking, and indeed, it was slightly raw.
While the English muffins were in the oven, I fixed the Hollandaise sauce and boiled fresh eggs I got that morning directly from under the chickens. It was the first time I used a splash of white vinegar to boil eggs and the whites didn´t spread in the pan. Another success! I am so glad. Happier yet when I dug my fork into the Eggs Benedict. I was able to replicate the ones I used to eat at Royal Cafe, in Albany, California.
