Anonymous
7/25/2025, 11:30:00 PM
No.21491925
>>21491894
>You would think that but the one without semolina browns better for some reason.
Yea, that's exactly what I'm trying to say. I think the semolina flour is what prevents it from properly browning. So, it'd probably be a good idea to brush oil on the top before baking since the semolina might just end up reabsorbing the fat from the dough before it can properly cause the reaction to turn it brown?
>You would think that but the one without semolina browns better for some reason.
Yea, that's exactly what I'm trying to say. I think the semolina flour is what prevents it from properly browning. So, it'd probably be a good idea to brush oil on the top before baking since the semolina might just end up reabsorbing the fat from the dough before it can properly cause the reaction to turn it brown?