Nice crispy crust, soft chewy crumb. Taken lightly toasted next day.
I have a lot of semolina flour in the fridge, using it to prevent the dough placed on baker’s peels or inside the Dutch oven from sticking. So I decided to try making bread using some of this flour. Semolina is derived from the Italian word semola, meaning ‘bran’. Semolina made from durum wheat is yellow in color. Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran.
In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.
Ingredients:
3 cup all-purpose flour(375 gm), more for dusting
1 tablespoon granulated sugar
½ tsp active yeast
The dough mixture prepared night before.
2½ tsp fine salt
1 ½ cups warm water
4 to 6 tablespoons semolina flour
3/4 cup Dried Pumpkin seeds (optional)
The risen dough next morning, 12 hrs proofing.
Method:
Mix together the all purpose flour, semolina flour, pumpkin seeds and salt in large enough container. Dissolve the yeast and sugar in 1½ cups warm water. Pour into the flour, and using a spatula or wooden spoon mix to blend them well. Cover the dough with plastic stretch and stand this in a warm place for ± 12 hours. Note: Make the dough in evening if you want to process it in the morning next day.
Folding the dough into a ball, place it on cloth sprinkled with flour and pumpkin seeds and let proof.
Dust your working surface with lots of flour, also your hands to prevent sticking, move the dough onto working table, fold it a few times toward itself. Cover with plastic stretch and rest again for about 15 minutes in warm place. Then transfer the dough on to a floured napkin cloth sprinkled with pumpkin seeds. Cover with napkin/kitchen towel or plastic stretch and let the dough stand for 45 minutes to proof further.
Dough after 45 minutes, ready to be flipped into the hot Dutch oven.
30 minutes before baking time, preheat your oven at 240 ⁰C. Put a Dutch oven or pyrex (size 8 “~ 9 ½”) in oven during preheat. Carefully flip the dough from the napkin into the hot Dutch oven/ pyrex, place on the cover and bake for 30 minutes at 230˚C. Then open the cover and bake further for 15 minutes until golden brown on the surface or when it sounds hollow when you tap it. Cool on a rack before slicing.
Hot out of the oven and cooling on a metal rack.
“Go, eat your bread with joy, and drink your wine with a merry heart, for God has already approved what you do.”-
Ecclesiastes 9:7 ESV
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