The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Farina

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jschoell's picture
jschoell

I was eating a bowl of Cream of Wheat for the first time in ten years. That is the only inspiration for this loaf. I think a souerdough starter would work well with this recipe. 


Whip up a 75% hydration Biga with 2 c bread flour, let it chill in the fridge 24 hrs. For the final dough, combine 1.5 c bread flour, 1.5 c ap flour, .75 c farina, 2 tbps kosher salt, 1.5 tsp instant yeast, the biga torn up, and about 1.5 c water. Mix with paddle until combined, switch to hook and knead for 5 min. Let dough rest 2 min, then knead another 3 min. Transfer to large oiled bowl. Stretch and fold every 20 min for an hour. Shape into loaves and refrigerate for 12-24 hrs. Bake at 450F for 15 min then 400F for 20 min.







This makes a killer mozzarella and tomato sandwich!


 


 

Rosalie's picture

Make-your-own Farina?

April 7, 2008 - 9:20am -- Rosalie
Forums: 

I've come across an interesting-looking pancake recipe that calls for farina (such as Cream of Wheat).  Wikipedia describes farina as "made from the germ and endosperm of the grain, which is milled to a fine granular consistency and then sifted."

I'm wondering how I can approximate it with my NutriMill.  This sounds to me a lot like first clear flour, but maybe a bit more granular.  If I grind my wheat to be a bit coarser than flour, and then put through an ordinary sifter, do you think this will this work? 

Rosalie

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