![]() ![]() The loaf should be well risen and just beginning to brown. Replace the lid on the pot and slide it into the oven.If you don't have a Dutch oven, slide the parchment paper onto a baking sheet or onto a preheated pizza stone. Use the parchment to lift the loaf into the Dutch oven. Remove the preheated pan from the oven and remove the lid. Use a single edge razor or very sharp knife to cut a 1/4" deep X or square across the top of the loaf. If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over.Place a Dutch oven with a lid into the oven to preheat. Cover the dough and leave in a warm place until it's almost doubled in size and it springs back slowly when poked, about 1 hour depending on the room temperature and dough temperature.If you don't have a proofing basket place the dough directly onto a sheet of parchment paper or on the wooden peel. Knead 4-5 times, then use your cupped hands to form the dough into a smooth ball and place the dough, smooth side down, into the proofing basket. Turn the dough out onto a lightly floured surface. Use the semolina/all purpose mix to dust a proofing basket or wooden peel.At this point you can cover the bowl tightly, refrigerate overnight and finish shaping and baking in the morning or continue to bake the same day. Cover the bowl and set it aside at room temperature for 1 - 1 1/2 hours or until doubled in size. Place the dough into a lightly oiled bowl, turn once to coat the dough.Knead the dough for 5 minutes until it is smooth and elastic. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Add the remaining 1/4 cup of all purpose flour. Add the salt and the semolina flour and mix until the dough begins to form a ball around the hook. If using a stand mixer, switch to the dough hook.Cover the bowl and set aside for 30 minutes. Mix with the paddle on low speed until it forms a thick batter. In a large mixing bowl or in the bowl of a stand mixer, combine the water, yeast and 2 cups of the all purpose flour.If you love this recipe as much as I do, I’d really appreciate a 5-star review. You might also like these other easy bread recipes: Whole Grain Low Knead Bread, Soft White Sandwich Bread, Overnight Rye Bread, Milk & Honey Whole Wheat Bread and Honey Oatmeal Bread. ![]() If you’ve got a Sourdough Starter, try my recipe for Sourdough Semolina Bread. If you don’t have a Dutch oven, bake the bread on preheated pizza stone, or on sheet pan.If you don’t have a proofing basket you can proof the dough on a parchment lined sheet pan or on a wooden peel sprinkled with semolina or corn meal.If you have one, use a Dutch oven or other heavy, lidded pot for an extra crisp crust.If you have one, use a proofing basket for pretty finish.I made the bread with both with very good results. You can use either durum semolina or more finely ground durum flour. ![]() Bake until golden brown and the interior reaches 200F.Flip the loaf onto a sheet of parchment and use the parchment to transfer the loaf to the pre-heated Dutch oven.If you don’t have a basket, place the dough on parchment paper or a sheet pan for rising.Place the dough into a bread banneton heavily dusted with Semolina Flour and set it aside to rise for 1 1/2- 2 hours.As long as you’re using a product made from durum wheat you’ll make a nice loaf of bread. In the market you may see coarsely ground semolina or more finely ground flour labeled “durum” flour. What does all this mean? High protein plus lovely yellow color plus delicious taste equals a flour is that is perfect for bread baking! The carotenoids also add subtle nuttiness that makes for a great tasting loaf of bread. It has a slightly yellow color thanks to the high concentration of carotenoids in the wheat. Semolina is the flour used to make pasta. ![]() Semolina is made from Durum, a high protein wheat. Semolina flour is made from a different strain of wheat than all purpose or bread flour. What is semolina flour and is it good for baking bread? It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. This Semolina Bread Recipe produces an artisan loaf with a crisp crust and light, chewy crumb. ![]()
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