Pane incamiciato di semola di grano duro rimacinata
Pane incamiciato literally means "a bread in a shirt" and it always comes off looking quite spectacular. I have been meaning to bake this bread for a while now, but have been somewhat taken aback from making the "shirt" for the bread. I have also wanted to make a bread made of semolina (fine flour made of durum wheat) for some time after coming back from Sicily (with a ton of flour in my luggage), so there goes nothing I said yesterday.
First, I have prepared a stiff levain from my liquid (100%) one as follows:
1. The starter is dissolved into the water and then the flours are added and mixed thoroughly. I used my hands to make sure all the flour is incorporated properly.
2. Leave to rest for 4-6 hours or until it triples in volume.
for 1 kg
Strong white wheat flour
Fine durum wheat flour (semolina)
3. Mix the flours with the water and leave to autolyse for 30 minutes. Add in the stiff levain and salt and mix thoroughly until all the flour is incorporated and the gluten is moderately developed (window pane test).
4. Bulk fermentation: 2:30 hrs with SF after each 30 minutes
5. Cut two small balls of dough (I made two loaves) and stretch them on a floured surface using a rolling pin
6. Pre-shape the two loaves and leave to rest for 15 minutes.
7. Using a brush, put some olive oil on top of the rolled out dough and add whatever seeds you wish to add (I used black and golden sesame)
8. After the dough has rested, place it in the middle of the dough sheet and „dress” the loaf
6. Place the the loaves in well floured bannetons and keep them refrigerated for 10-12 hours
7. Remove from fridge and score carefully to only cut through the "shirt" and not the loaf itself
8. bake at 230 C for 20 minutes and at 210 C for a further 20 minutes (15 minutes with steam, last 25 dry)
8. Open the oven door and leave the loaves to rest in the cooling oven for 5 minutes more
10. Remove the loaves from oven and carefully take out the works of art.
I actually ended up feeling sorry that I have to cut this up and eat it. :)