The real deal.
My wife bought me a 1Kg package of Italian whole grain "rimacinata" semola (from the packaging: "semola integrale rimacinata - grano decorticato"). I regularly bake both 100% whole wheat bread and 100% semolina bread, but have never tried whole grain semolina, and was wondering if anyone here has experience with this variety of flour. I want to make some bread using only this flour (including turning my regular wheat sourdough starter into a 100% semolina one), but since I got only one package, I'm unwilling to waste any of it just experimenting.
I recently making the starter, I have fed it for 8-9 days already. It smells like vinegar and it also bubbling in certain time after I feed it. The texture is like a paste, not very sticky at this stage, I google online, I see the photos posted by other people their starters are more sticky. I don't know if my starter is going on the right track.
This is my first time posting here, and it coincides with my first time attempting to use autolyse.
I'm using the KAF country loaf recipe (http://www.kingarthurflour.com/recipes/french-style-country-bread-recipe). Last night I started the preferment, and today I decided I wanted to try to autolyse the rest of the ingredients that I needed to add to the recipe.
While I've had success with both high and low hydration starters with the resulting bread tasting good either way, i was intrigued about what others might think and if there are any strong reasons for one or the other. My main hydration is around 75+% for the dough. I've had a great schooling here in the forum and wish to thank you all.
Put my new starter to use...
78% hydration with 10% whole wheat. Hybrid leavening: levain (20%) / instant yeast (.2%), overnight cold proof in bannetons after forming (15 hours). Baked in dutch ovens.
My artisan no-knead bread recipe has 1 1/2 Tablespoons of salt to 6.5 Cups of flour. Other than there there is only yeast and water in the recipe.
My question is: do I need all this salt? I would like to cut down on the amount so if it is possible to do this do you have any recommendations as to how low I can go?
I am assuming the salt is helping with the rising?
thanks for any help :-)
The product that's been back on the shelves the past few months since the unfortunate recall, though it's still in a yellow bag, is not the same stuff. Per the sell sheet and as confirmed by GM via email, it is "a mixture of spring and winter wheats" with unspecified protein content (Harvest King is all domestic winter wheat with a 12% spec). The previous product labelled either as "Better for Bread" or "Harvest King" depending on size and market has been discontinued in all sizes smaller than 50#.
Many years ago, I spent a number of months working in Italy in the Abruzzo region about an hour and a half east of Rome. The bread they always brought out for breakfast in the hotel I stayed at had a chewy but open crumb and a very thick crust. It was delicious with meats and cheeses. This was the bread that got me into bread making, but I've never found a recipe for it (though Tartine probably comes the closest). This bread haunts my dreams.
Then I came across this link the other day that talked about Aquilano Bread ("Pane Aquilano”).