The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

100% semolina rimacinata

pul's picture
pul

100% semolina rimacinata

Some good old semolina rimacinata never disappoints!

 

gavinc's picture
gavinc

Great colour and crumb. Terrific rise!

 

pul's picture
pul

Thanks Gavin

foodforthought's picture
foodforthought

Beautiful. Love that color. Lately, I’ve been making lots of 50% Semola ciabatta which usually includes a sourdough levain, a poolish AND commercial yeast. It’s become our goto sandwich, crouton, everything bread.

Would like to try this. Did you include any preferments? What was your hydration?

Phil

 

trailrunner's picture
trailrunner

I found your post. Will definitely be trying it. Thank you c

pul's picture
pul

Yes, you can find an old post here

pul's picture
pul

Phil,

This is a stiff sourdough levain (~50% hydration) bread. I think the hydration was around 73%, and I autolysed the flour for one hour since I was waiting for the levain to peak. I baked with seam side up and got that natural scoring. I prepared the levain in 2 steps. First I created a 100% hydration levain, and then added the same amount of flour to reduce the levain hydration to about 50% ~ 60%. The levain build took about 6 hours in the oven's proof function set at 30C. After the autolysing, I mixed all stuff together and developed the gluten. Applied 3 regular stretch and folds and then bulk proofed for 2 to 3 hours at 30C. Shaped and retarded till next morning's baking. I also used this technique that turns off the oven in the beginning of the bake to improve oven spring. I did by heating the oven to 265C, added the loaf and created steam, then turned the oven off for 15 min, which enhances oven spring. After 15 min, I turned the oven back on at 220C with convection. I like this technique not for the supposed extra oven spring it produces but because I cannot switch my oven fan off, and I don't like the convection bake in the beginning because it settles the crust too soon.  The rough measures as I remember were:

Levain: 68 g flour + 38 g water

Total flour: 376 g (including the flour in the levain)

Water: 275 g (including the water in the levain)

5 g salt

I believe this flour can take more water without problems.

Thanks

Pul

trailrunner's picture
trailrunner

I love that flour and your bread is perfect.c

pul's picture
pul

It would work well with YW as well. I should try it in the future.

trailrunner's picture
trailrunner

That’s pretty much all I bake with. If I use a regular SD starter it is rye and I feed it with YW after I remove it from storage so it stays SD just in case. Thank you!

happycat's picture
happycat

What a great looking loaf. Love the colour, crumb and that round shape. Wish I could try!

pul's picture
pul

You will be pleased with the flavor as well. Nuty and buttery!

Benito's picture
Benito

I love semola rimacinata as well, your loaf is gorgeous especially the colour of the crumb.  Nicely baked Pul.

Benny

foodforthought's picture
foodforthought

to following your lead. I wrote it up here.

Thanks for the inspiration,

Phil

pul's picture
pul

Glad it inspired. The TFL has a bunch of semoliona rimacinata aficionados.

Peter

alfanso's picture
alfanso

I love the creamy texture and oven spring.  

Alan

pul's picture
pul

I really enjoy working working with this flour. It is so forgiving and cooperative

Gadjowheaty's picture
Gadjowheaty

What an incredible bread.  Just beautiful.

 
pul's picture
pul

Also enjoying your German-inspired bakes. Keep them coming!