The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum or Semolina

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jamesjr54's picture
jamesjr54

Made this today in my new Cajun dutch oven

120 g 100% hydration starter (fed night before)

202 g KAP202 semolina (fine)25 g rye25 g oat bran10 g salt300 warm waterMix all but SaltAutolyse 30 minKnead 10 min w/saltProof 2 hours room temp with stretch and folds at 30 and 60 minutesPre-shape, shape, and proof in refrigerator 2 hoursPreheat oven to 500f with Dutch oven insideTake loaf out during preheatBake 475F for 20 covered, 25 uncoveredNotes: this was very wet, 72% or so. Starter is so active it's proofing like IDY. Temp today is >85F. Had to put it in fridge to slow it down. Could have baked right out of fridge. It's delicious!
MarieH's picture
MarieH

Hi everyone. Even though I have been baking, I haven’t posted in quite awhile. This semolina bread is from Jeffrey Hamelman’s Bread book. It uses a flying sponge which allows the baker to start and finish a bake all in one day. Great for the absentminded who forget to build a levain the night before! A flying sponge uses commercial yeast along with flour and water and ferments for about 75 minutes.

I had mixed the final dough and just put it in the proofer when I noticed the bottle of olive oil on the counter looking forgotten. Aargh – I pulled the bowl out of the proofer, added the oil, and mixed for about a minute till incorporated. No damage. This is why I almost always do mise en place so I don’t miss an ingredient.

I have just one banneton so I used one mixing bowl with a floured linen cloth for proofing. The shaped loaves outside for a quick picture in the Florida sunlight.

Loaded in the proofer with their plastic caps on. I use shower caps (disposable ones from a hotel) to cover the proofing baskets. Shower caps work well on the bowls for building a levain and bulk fermenting and on loaf pans too!

The finished product. The flavor profile is deep and complex even with a flying sponge.

And the texture is creamy and soft. The crust layers are light, flaky, and crisp. Can’t wait to take a bite!

Bake often ~ Marie

dirider's picture
dirider

I've been fooling around with the No Knead Method, first following the classic procedure to good result. In the past 2 weeks, I've baked a loaf with my wild yeast starter. Week One, I followed the traditional bake in covered heavy cooker. Today, I ventured out and did the second proof in an oil sprayed glass loaf pan. I like the way it turned out.

2012-04-14 1300hrs-Started a proof with 140g of my wild yeast, 198g hi gluten flour (bin stock), 100g AP (KAF), 58g semolina (Red Mill), 6oz Blue Moon, 4oz Crystal Geyser, 1 tsp sea salt.

Overnight proof until 0830 hrs next morning, then several gentle stretch and fold with silicone bowlscraper and into a oiled loaf pan. I sprinkled with poppy seeds, then covered and proofed until 1445hrs.

Into a preheated 375deg gas convection for 35 minutes, turning halfway through.

    

 

 It's good! I will add about 30g more AP on the next loaf for a little stiffer dough which I hope will produce a rounder loaf top. This dough was quite soft and (during proof) wanted to wrap around the pan edges. The flavour is quite nice. I have a good sour starter. I am pleased with the result.

isand66's picture
isand66

I have not made rolls in a while, so I figured it was time to give it a go.  I was going to make some straight onion rolls from the recipe in Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg, but I decided to try something a little different.  I used the onion topping recipe from the book and created a nice soft dough using some smooth style ricotta, whole eggs and a combination of durum flour and bread flour.  To make it interesting I used my usual amount of white starter at 65% hydration to create a beautiful smooth and silky dough that smelled good enough to eat by itself before baking.

These rolls are great with or without the onion topping, and are nice and light and airy with a slight sourdough flavor.

Ingredients

Dough

15 oz. Refreshed Starter (65% Hydration)

4 Large Eggs lightly beaten, (8 oz. total liquid)

5 oz. Smooth Style Ricotta (you can use regular style or fresh if you can make it)

6 oz. Water (90 degrees F.)

11 oz. Durum Flour (King Arthur Flour or similar)

9 oz. Bread Flour (King Arthur Flour or similar)

2.5 Tsp. Salt, .63 oz. (Sea salt or table salt)

Onion Topping

1/2 cup, 1.5 oz. Dehydrated chopped onions

1 1/2 cups,12 oz., Boiling water

1 Tbs., .5 oz. Vegetable oil

1 1/2 tsp., .3 oz., Black poppy seeds

1/4 tsp., .1 oz., Table salt or sea salt

Directions

Cut the starter into about 8 pieces and mix the eggs and water with the starter to break it up.  Next add the rest of the ingredients and mix either using your stand mixer on low-speed for 2 minutes.  Let the dough rest for 5 minutes and then mix on medium speed for 4 minutes.  If necessary add some additional liquid or flour until the dough comes together in a nice silky and smooth ball.

Take the dough out of the bowl and place on your work surface.  Knead it by hand for 1 minute and form it into a ball.  Let it rest for 10 minutes.  After 10 minutes do a stretch and fold from all sides and form it into a ball again.  Let it rest another 10 minutes and then do 1 additional stretch and fold and immediately put it in a lightly oiled bowl.  Cover the bowl and let it rest at room temperature around 70 degrees F. for 2 hours.  After 2 hours put it in your refrigerator for 1-3 days.

Either the day before or while the dough is resting, prepare the onion filling.  Pour the boiling water into a bowl with the dehydrated onions and let sit for around 30 minutes.  Drain through a strainer and spread out on a paper towel to absorb as much moisture as possible.  Mix the onions with the remaining ingredients and either refrigerate in a sealed container or bag or use when cool.

When you are ready to make your rolls take the dough out of the refrigerator and keep it in its bowl at room temperature for 2 hours.  After 2 hours the dough should be ready to shape.  Using a piece of parchment paper or cookie sheet place about 1/2 of the prepared onion mixture on your surface of choice.  Cut the dough into 3 oz. pieces and form round rolls making sure each roll is nice and tight.  Press the top of each roll into the onion mixture and place a cookie sheet with parchment paper.  Cover the rolls with a clean lint free towel sprayed with water or a piece of plastic wrap lightly sprayed with cooking spray.  Let the rolls rest at room temperature for 2 hours.

Around 30 minutes before baking the rolls, prepare your oven and pre-heat at 425 degrees.  I used my usual set-up for steam and added 1 cup of boiling water to a pan on the bottom shelf but for rolls you could omit this step and you will get softer rolls if that is what you desire.

It should take around 20-25 minutes to bake the rolls and they should be nice and brown on the bottom and top.  When done, let them cool on a wire rack and enjoy.This post has been submitted to Yeast Spotting at http://www.wildyeastblog.com/category/yeastspotting.

As you can see the crumb is nice and open and airy.

kanewbie's picture

Semolina & Durum Flour

February 20, 2012 - 1:44pm -- kanewbie
Forums: 

A gift supply of King Midas #1 Semolina is taking up space in my freezer because I do not make pasta and cannot find a lot of "Semolina Bread" recipes that aren't actually "durum flour" breads.  I have one recipe for King Arthur "golden semolina" that mixes about equal parts AP and semolina and one other recipe that uses even less.  Is 50/50 about the maximum ratio of King Midas #1 semolina to AP I can use and still produce a decent textured bread?  Should I just get better at making pasta?

looshF18's picture

Durum vs Semolina

August 25, 2010 - 1:44am -- looshF18
Forums: 

My apologies up front to all.. I am new to this and not even sure I'm using the site blog correctly.


I am extremely new to the world of bread. After reading several books and the information contained on this site, I am super motivated to dig in!!!


I have done an exhaustive search to figure out whether I should be using Semolina or Durum (fancy/extra fancy) in a recipe - many of you are likely familiar with the recipe for "Pane di Altamura" in D. Leader's LOCAL BREADS.

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