On 5-Jan-2006, Terri Williams <
[email protected]> wrote:
> I visited a bakery in Norfolk (or Portsmouth) VA a few years ago and I
> had the most amazing semolina bread. Anyone have a recipe? I like
> "peasant" type breads, chewy and hearty.
>
> Terri
I make a sourdough semolina by simply replacing half the flour with
semolina, though I have gone as high as 2/3s with no ill effect. It take a
little longer to fully rise, but otherwise is produced in the same manner as
my normal sourdough loaf. I do my final mixing and kneading in my bread
machine, then oven bake, usually in a clay loaf pan.
1 cup starter (if you don't do sourdough, this might work: 4 fl. oz of water
with 4 oz. of all-purpose flour, cover and let sit at room temp overnight
for a mild starter)
5 ounces water
6 ounces bread flour (I use King Arthur)
6 ounces semolina flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons sesame seeds
place starter in bowl, mix in all the water, then slowly add the bread flour
until fully incorporated. Cover and let work at room temperature until nice
and bubbly. Dump in bread machine, add semolina flour, sugar and salt;
process on dough cycle. After dough has risen and is punched down by the
machine, remove, shape or place in loaf pan with sesame seeds evenly spread
on the bottom. I do the final rise in a proofing box whose bottom is lined
with a hot, wet towel to keep the moisture level up and temperature a bit
above room temperature. My proofing boxes are Rubbermaid snap seal, see
through, plastic boxes I picked up at Lowes for $2 for the small (loaf) size
and $4 for the large (buns, boules, baguettes, etc). After fully risen, I
carefully slash and bake. When using the clay loaf pan, I start with a cold
oven, set to 400F and bake for 25-30 minutes. When making other shapes, I
preheat oven to 400F and bake 20-25 minutes on a stone (the sesame seeds on
the bottom will help with sliding the loaf from peel to stone and back.
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