The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pane con Semola Rimacinata di Grano Duro

JoeVa's picture
JoeVa

Pane con Semola Rimacinata di Grano Duro

This bread is another of my "everyday sourdough" (I do not bake everyday! just ones in the weekend, and one pizza baking every week).


It's a lean dough made with 60% durum (re-milled) flour and 40% wheat flour. This is not "Pane di Altamura" which is 100% durum flour, but a variation of "Semolina Bread" from "Bread - J. Hamelman". I like durum flour but not 100%, I prefer to mix it with bread flour the get a more light bread. So the name of the bread is "Pane con Semola Rimacinata di Grano Duro" (bread with re-milled durum flour).


                      


Here you can see the durum flour I used in the dough: "Semola Rimacinata di Grano Duro - Il Mugnaio di Altamura (Molino Martimucci)"


                           


Note: this is finely milled durum flour, that is "re-milled".


The flour, and the grain from which it's extracted, is from Altamura a city in the south of Italy (in the region of Puglia). Altamura is famous for its bread: Pane di Altamura.


One thing a like of durum is the color: gold! the flour is a light yellow and gives the crumb a yellow tone, the crust has a golden shadings. I'm not so good in flavor descriptions ... the bread is medium sour (not aggressive); the crumb is soft airy but substantial; the crust is nutty (I like the contrast between crumb and crust when they are mixed in your mouth).


Durum wheat is the hardest wheat, high in protein and used for pasta and bread. It caryopsys is almost transparent (like glass) and very hard and can be milled coarsely or finely. In spite of the high protein content (12% / 16%) its gluten is not "strong" like soft/hard wheat. For this reason I suggest a gentle mixing. This is not a problem for me, I never use intensive mixing because I like hand mixing (gentle mixing with S&F) and improved mixing (by machine).


Overall Formula



Durum Flour 60%
Bread Flour 40%
Water* 60%
Salt 2%

*water should be adjusted with the absorption of **your** flour.

Preferment

15% of the total flour (bread flour) is prefermented at 80% hydratation (12h / 14h at about 21/22°C - with a 20% inoculation). Remember to subtract the flour and water from the final dough ingredients. 

Dough consistency

Medium soft, not too much sticky.

Process

  • Mix all ingredients except salt (desired dough temperature 25/26°C).
  • Autolyse 00:30, then add salt on top
  • 10 stroke (stretch and fold)
  • Repeat 3 more times at 00:10 intervals (10 stroke or until the dough starts to oppose resistance)
  • Bulk fermentation 01:45 with 1 fold
  • Divide and shape (I use a banetton or a bowl)
  • Proof 01:30 at 25°C
  • Retard 12:00 at 4°C
  • Bake on stone at 225°C 00:40, first 00:15 covered, last 00:10 with the door ajar.

       

    Crumb shoot

                            

      Slice

                              

        Crust

                              

        Comments

        SylviaH's picture
        SylviaH

        and photos.  It's a real treat having you hear on TFL!


        Sylvia

        ehanner's picture
        ehanner

        Beautiful bread JoeVa,


        Very well crafted and displayed.


         


        Eric

        Floydm's picture
        Floydm

        Beautiful.

        Paddyscake's picture
        Paddyscake

        crust and photos.


        Betty

        hansjoakim's picture
        hansjoakim

        Now that's... that's something else. Astonishing! I'm positively floored by the look of that crumb!


        You live in Milan, JoeVa? Can you tell us about the bakeries in town? Are there many artisan bakeries, and what kind of breads do they mostly sell? Is durum flour used in the majority of the breads? Any regional specialties you would like to mention?


        Thanks, and again, perfect loaf.

        JoeVa's picture
        JoeVa

        Yes, I live in Milan (not exactly in Milan but very close to the city).


        Till now I have only one preferred artisan bakery in Milan: Princi. I was thinking to publish a small post about it, so stay tuned for more detail ...


        Essentially, there are a lot of bakeries but, as I have also said in another post, I do not like them. Princi is a Poilane style artisan bakery, with high quality ingredients (organic flour, stone grounded) and sourdough levain. They have a great store just near Duomo, with a big wood fired oven. I will tell you more in a dedicated post.


        I have no doubt there are other good small artisan bakeries but I need more free time to discover them. The classical bakery you have in Italy use fresh yeast, intensive mixing, direct method, no preferment (poolish, biga, levain, ...) and also dough enhancer. Most of the bread is a plain white (with fat added), false whole wheat (white flour with added bran), no rye, some durum. You feel they just produce bread ... with no passion (one of the most important ingredients). In the last few years, I know that a lot of them started to use dried sourdough powder just for better taste; this is an ingredient not a true sourdough culture used to leaven the dough. Durum is used in the majority of bread in the south of Italy, wheat in the north, some rye in the very north. One year ago I went to Lyon (France) and I found there the perfect city for bread (Poilane have a store there also).


        And now flat bread: pizza. I have also a lot of critics about our "pizzerie". The best pizza I ate was in Napoli: perfect, no more words. Then I found another good pizzeria in Legnano (Tric Trac Montegrigna) near home, they use sourdough, slow rise technique and good ingredients. Again the classic pizzeria is like the classic bakery. I hate the silky sensation you have in the night after eating that pizza, this is the yeast fermenting in your stomach!


        Giovanni

        ques2008's picture
        ques2008

        the slice and crumb shots were very convincing!

        Bixmeister's picture
        Bixmeister

        Beautiful, Beautiful Boules, JoeVa!    I like the height, texture/crumb and coloration of your bread.


         


        Bix

        salma's picture
        salma

        Gorgeous looking loaves!


        After retarding for 12 hrs did they go straight into the oven or did they rest at room temp?


        Salma

        JoeVa's picture
        JoeVa

        No rest at room temperature because they were already proofed. More information HERE.


        Giovanni

        JeremyCherfas's picture
        JeremyCherfas

        I used to use semola remacinata, but then I went off it for the very reason you mention; although high protein, the gluten is not "strong". Now I am tempted to go back, as a mix.


        Can you help me with something off tipic? I want to get some heat-resistant tiles to put in my oven, but I am not sure what to call them in Italian. Cotto is no good. So, what should I ask for?


        Thanks, Jeremy

        JoeVa's picture
        JoeVa

        As with wheat flour, not all "semola rimacinata" is good for bread, some is good for pasta so you have to find a good "semola rimacinata for bread".


        If you are in Italy and you want to buy a baking stone, you should ask for "pietra refrattaria" (pay attention this is not "pietra ollare"). You can also use tiles of "cotto" (not glazed!). It's not so easy to find a baking stone in the stores. If you are in Milan I can help you otherwise I can suggest you a big store that can order a stone for you.


        Giovanni

        JeremyCherfas's picture
        JeremyCherfas

        That makes sense. I''ll go to one of the building supply places this weekend, now that I have the proper name.


        Jeremy

        kallisto's picture
        kallisto (not verified)

        Hey JoeVa,

        i've just tried out your recipe, which worked very well for me. I still had 500 gramms of semola left, so i gave it a shot!

        Here is a proof picture:

        bye !!

        daggaz's picture
        daggaz

        Your preferment has a 20% innoculation?  Does that mean 20% of the (flour weight in the preferment) is yeast??  That seems like quite a lot..  

        JoeVa's picture
        JoeVa

        The 20% inoculation is sourdough starter, not commercial fresh yeast.
        This is a naturally leavened sourdough bread, no yeast at all :)
        Ref. Hamelman "Semolina Sourdough Bread".

        Giovanni

        daggaz's picture
        daggaz

        oh snap.  Hmmm..  I am trying to make this as a regular bread.  Any advice for how to do the preferment then?  I think I already botched it with too much yeast, might just have to start over again, or will tossing that in the fridge still work?  Ive got 25 g fresh yeast (only kind I can find here in Denmark) in a bowl of preferment Im hoping to split up for four loaves.  Normally I would put that much yeast in one loaf if I wasn't doing a starter and just baking fast..

        thx4allthefish's picture
        thx4allthefish

        How would the procedure (and/or ingredient percentage) change, were I to use readymade (actually ready-bought) sourdough? Do I still need all the proof and retard phases?