Le Pagnotte di Enna - Durum Floar
The Artisan web site (www.theartisan.net [1]) has several recipes for semolina breads. Today, I made one of the ones that uses 100% durum flour. (The others are 1/2 durum and 1/2 AP flour.). This uses a biga made with 20% of the total flour in the formula. It has really short fermentation times - a 30 minute "rest" which serves as the bulk fermentation and a 75 minute proofing.
I formed two small round loaves of about 400 gms each which baked in 25 minutes.
The recipe said nothing about scoring the loaves, so, with some trepidation, I baked them without any scoring, and ... BOOM! ... did they ever burst!
This is a very sweet bread, although it has no sugar or other sweetener in the formula. It will make wonderful toast, I expect.
I have little prior experience with round loaves of any Italian breads, not to mention semolina breads. I would appreciate any information regarding traditional scoring of this type of bread. Or do they just let it break out willy-nilly?
Le Pagnotte di Enna
Le Pagnotte di Enna
Le Pagnotte di Enna - Crumb
David