Since I'm curious about how the bread which is only made by semolina flour tastes like, I made this bread right away after the failure of "sourdough semolina bread".
I have to say that this was really good!!! The bread was tender and moisture, and the mild salty flavor made the bread good to eat even eat it plain. The ingredients are easy to get and the direction is simple as well as it doesn't take too long for the fermentation. I'll definitly make this bread again and again!
Adapted from - http://www.thefreshloaf.com/node/4213/semolina-sandwich-loafTime: 8 to 12 minutes to knead; 1 1/2 to 2 hours to ferment; 1 to 1 1/2 hours to proof; 35 to 45 minutes to bake
Makes: 1 Sandwich loaf (31.2 ounces/885 grams)
300 grams (1 1/2 cups/10.6 ounces) water, tepid (70 to 78 degrees) – 60%
5 grams (1 teaspoon/0.2 ounce) instant yeast – 1%
500 grams (3 1/4 cups/17.6 ounces) fine semolina (durum) flour – 100%
15 grams (1 tablespoon/0.5 ounce) granulated sugar – 3%
50 grams (1/4 cup/1.8 ounces) extra-virgin olive oil – 10%
10 grams (1 1/2 teaspoons/0.4 ounce) sea salt – 2%
Mixing the dough: Pour the water into a large mixing bowl or the bowl of a stand mixer. Add the yeast, flour, sugar, olive oil and salt and stir with a rubber spatula just until a rough dough forms.
Kneading – By hand: Lightly dust the counter with semolina flour. Scrape the dough out of the bowl and knead it with smooth, steady strokes until it is very smooth, shiny, and elastic, 10 to 12 minutes.
By machine: Use the dough hook and mix the dough on medium speed (4 on a KitchenAid mixer) until it is very smooth, shiny, and elastic, 8 to 9 minutes.
Fermentation: Transfer the dough to a lightly oiled container with a lid. Cover and leave to rise at room temperature (70 to 75 degrees) until it inflates into a dome, reaching double; 1 1/2 to 2 hours.
Shaping loaf: Grease a loaf pan (8 1/2 x 4 1/2) with oil. Lightly dust the counter with semolina flour. Uncover the dough and turn it out onto the counter. Form the dough into a pan loaf. Nestle the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with semolina flour and cover the pan with plastic wrap.
Proofing: Let the loaf rise at room temperature (70 to 75 degrees) until it crowns just above the rim of the pan, 1 to 1 1/2 hours.
Preparing oven: About 15 minutes before baking place rack in middle of oven. Preheat oven to 375°F.
Baking: Place the loaf on the middle rack of the oven. Bake until the loaf pulls away from the sides of the pan and the crust is a deep golden brown, 35 to 45 minutes.
Cooling and storing: Remove loaf from pan and allow to cool, right side up. Cool bread completely before slicing, about 1 hour. Store the cut loaf in a resealable plastic bag at room temperature. It will stay fresh for about 3 days. For longer storage, freeze in a resealable plastic bag for up to 1 month.
沒有留言:
張貼留言