If you have a recipe for Semolina Batard, I would really like to have it. Please post it if you have a good one.
4 cups semonlina
2 cups warm water
1 ts yeast
I let it double twice before shaping it.
This is Algerian, so I don't know if it is exactly what you are looking for.
The longer you knead it the better the crumb will be if you don't add white flour to it.
Hope you like it.
Thank-you so much for your recipe. I'll be sure to try it. Sharonw
I use this recipe and it works beautifully. For your sponge use 21 oz. semolina flour,
.12oz active dry yeast, and 3.2 lbs. water. Mix this together very well. Next mix
together 2 lbs. semolina, 12 oz. bread flour, 1/4oz. yeast and 1 oz. salt.
Now pour this mixture over the top of the sponge in an even layer. Let this ferment for 1-4 hours. Then mix together until the dough is smooth and supple. Proof and punch the dough once, form into loaves and rise until double. Slash and bake the loaves at 400 f. (I like to brush the loaves with a mixture of egg yolk and half and half for a nice glaze and sprinkle with sesame seeds and flax seed before slashing and baking.)
Hope this works out well for you.
Thank-you so much for your recipe, rcornwall. I am new at this, so I can't wait to try it. Semolina Flour is very hard to find around here, so I am ordering some over the internet. When I get it, I'll be sure to try your recipee! Thanks again. Sharonw
I make a sponge by mixing together 500g (1 pound) of plain flour or wholemeal flour, 1/2 teaspoon salt, 1/4 teaspoon of yeast 2 tablespoons of gluten flour and 2-4 cups of water. I mix it well and leave it out on the bench covered over night or for 4 hours and cover and refrigerate overnight. (it depends on how hot it is. In winter I am happy to leave it out all night, in summer, I refrigerate it.
In the morning, take it out of the fridge and leave it for an hour (If you put it in the fridge)
Then, add 500 grams or 1 pound of fine semolina, 1 teaspoon of yeast, 1 teaspoon salt, 2 tablespoons gluten flour, 1/4 cup of rice bran oil (omit this if you like but I find it softens the dough and also gives it an extra layer of flavour-it can be hard to find outside Australia though) and 2-4 cuos of water. I use butter milk for this also, gives it a nice flavour :)
I say 2-4 cups as the sponge is so wet sometimes you dont need much water. I like this to be wetter, but not so difficult to knead or work with.
So, mix all this with the sponge, take it out and knead it for 5 mins, and leave it to sit for 1 hour, then fold it and leave it for another hour then fold it again. Let it rest for 20 mins and cut into 2 or 3 and shape.
proof for 1 hour (more if its winter and the house is cool) then put into a pre-heated oven (220 degrees) oven and bake for 45 mins or 55- 60 mins if put into a cold oven.
hope this helps
Hello there greenbaker! Thanks for your response. Question for you. Is that 220 degrees Celcius? I don't think it is Farenheight. What would that be? I'm not use to useing metric here in the U.S.
Welcome sharon, i was wondering where you live? You should be able to find semolina at a grocer with a health food section. I buy mine from a retailer called Fred Meyers who has a nice bulk foods section. Another option would be to make a chef or baker your friend. They can order you a 25# or 50# bag for ridiculously cheap. I get a 50# bag for about $12.00. Hope this helps.
I live in Pa. (U.S.A.) I live way up in the mountains, & we don't have much here. But I have found a Bulk Food Store that is getting it in for me. They don't have much call for it here, though. Thanks for your advice. I really appreciate any tips on bread baking you give me, as I am pretty new to it.
Sounds great, let me know how your bread turns out.
I am having a real problem . My bread rises beautiful, but when I pull the plastic off of it, it deflates. I tried using a moist towel, & it sticks to the bread & it deflates. I thought I was over rising it, so I left it rise 20 minutes less than the recipe calls for, & I still have the same problem. I grease the plastic before I lay it on the top, but still have the same problem. What am I doing wrong? I'm getting real tired of baking all this Italian bread, and eating it flat! HELP!!!