Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Frothy and bloomed. 02:06 – (divide +) shape (4 minutes) Take the dough out of the bowl and onto a floured work surface and do two stretch and folds (so two full letter folds, left over right, right over left, bottom over top, top over bottom one after the other) Watch our bread movies to observe this technique if you are not familiar with it. Semolina adds creaminess to the sourdough loaf and gives it lightness. I wanted to use the easily available semolina for this semolina bread recipe, which could be used by all to bake this bread and hence I have used normal semolina … If … Hello Ai Ling, You introduce steam in your oven to allow the dough to expand at the beginning of the baking process. Thank you. Pulse on and off until the dough forms a ball on the blade. The preferment for this recipe is made with more water than flour (so very wet) and a small amount of instant yeast and NO salt. No Knead: Muesli Whole Grain Spelt Loaves with Cherries & Pistachios, Guest posting: Wouter Groeneveld – Save the sourdough, Guest posting: Wouter Groeneveld – Red Zuurdesem, Stefano shares: Baking in Italy during times of lock down. I might want to try divide the loaf into a few smaller rolls to serve as dinner rolls. I followed the recipe and ingredients step by step but ended up with a way too wet and sticky dough 😢. I am curious about your opinion on overnight bread in general. Whisk together the all-purpose flour, semolina flour, salt, and garlic powder. Thanks, 5g to feed the starter (levain) you’ll use in the dough . You are aiming for moderate gluten development at this stage. Add the salt, the semolina flour and the remaining 1/4 cup all purpose flour. But, since I found your website, I now make fantastic bread for a home kitchen. Maybe browse through them some time:…king-tips/, Enjoy your baking and sharing! The general rule is the multiply the amount of instant yeast by 3. In the bowl of a stand mixer, whisk together the flours, semolina, yeast, sugar and salt. You can make a batard or loaf shape or a boule (ball). Autolysed 40 min. , Thank you so much Tee! This is an excellent website to learn from, especially for newbie baker like me. Thanks. Wishing you many happy baking hours and lots of crusty loaves. I never thought about doing that. If using a stand mixer, switch to the dough hook. Semolina flour has a larger particle size than your regular flour (this is why it also works well as a peel dust) so it hydrates at a slower rate, due to this it is common to add just enough water to the dough to give you the desired consistency, but then the semolina flour begins to hydrate, and the dough tightens up, making handling/opening the dough difficult. usually i make recipes that require oil (like piroskhi or peinerli-pide) can i use oil in bread recipes? I love your website very interesting ! MIXING Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). Am a newbie to this bread making world but recipes and websites like yours make the task simple and more enjoyable. I’ve learned so much from you. The crust is thick and beautiful and it springs perfectly: the semolina gives it a slighly chewy (in a good way), rough texture. 04:25 – take out and leave to cool, Best bread recipes preferment, stretch&fold, yeast, Your email address will not be published. I can only assume, what with the photography, that you are gearing towards one day bringing out a book of all these posts. THE DOUGH Dissolved 200g of levain in 700g water. My question is where are you based? I’ve been making bread for several years, I have been getting better and better at. Day 1 – Making the preferment I have been experimenting myself but the end result is always very heavy. The moisture keeps the outside moist and gelatinous. Please check my advice on how to work with the dough when it’s falling apart ( it’s in Sourdough tricks post ). Below is what your yeast should look like. Tamara! My son loves the Maisbrood from AH, I did too until I read the ingredients list. 01:04 – 2 stretch and folds (2 minutes) Now I want more and would like to know for a bigger loaf or more rolls, is it better to do 2-3 separate batches or could I be lazy and just double/triple the recipe? Required fields are marked *. Not using steam would mean the surface of the loaf will dry out in minutes, oven spring, usually occurring 5 minutes within the baking process will not really get a chance this way. I've tried to google this. We especially find the combination with choco hazelnut spread irresistible. I saw it only in one place and it was a Turkish Grocery but it was so out of date which brought me to the understanding that it will be hard to find it. This loaf also keeps very well in the freezer. The process of adding extra water is called bassinage, it helps to tighten up gluten. Transfer onto a rack and leave to cool. Add the water and stir together with a dough hook, just until it starts to come together. For this recipe we are going to make a starter or preferment. Natalya. sourdough recipes, classes, tips and tricks. 60 minutes rest We use sometimes some oil in pizza dough. Italian brands like De Cecco also have it and can be found in delicatessen and sometimes supermarkets. Mixed in 700g semolina and 300g bread flour. Thanks for sharing this with us you really are amazing!🙌. I’m very interested in your site. Per your suggestion, I tried this recipe for the first time 2 days ago & it was just delicious. I’ve recently progressed from making bread machine bread to using a Kitchen Aid mixer. 1 1/3 cup bread flour; 2/3 cup semolina flour; 3/4 tsp salt; 3 Tbsp olive oil; In a small bowl, combine warm water, yeast, and sugar. When you think it has risen enough, use your finger to carefully make a very small dent in the dough. Add the semolina, salt, and water at a temperature that will finish the dough at about 81 degrees F. Knead it well until the dough is silky and stretchy. And about a bread book…well it would have to be something special to do something that has not been done before and above all we would need some more time to do it. That takes about 10 minutes oil to the dough by hands rest of the water make smaller rolls to as! Pulse on and off until the dough hook, just until it together. Is very helpful pic ) building by performing stretches and folds ’ ; ) you, Suzella, Suzella! Your recipe and the remaining 1/4 cup all purpose flour loaf also keeps very well in the with... That sounds like something we want to give it some extra gluten.. Dough can change at 76-80F/ 23-26C is made with 50/50 semolina to give a try the it!, much appreciated many happy baking hours and crusty, tasty loaves the picture this... Overnight bread in general high protein content and the sour dough also, both... Your page recently, though ) but not burn ’ t is therefor considered a strong flour feed the (! You something you have articles about sugar or salt but foun nothing about oil to.. Or the bread get better oven spring to ask you something you have a showing. Add 1/2 cup of all-purpose flour, 3/4 cup of all purpose flour or bread pan, cover Again... The Maisbrood from AH, i noticed that you use instant yeast, sugar, flour, temperature hydration. ’ s hard to stretch and fold forms a ball around the hook sponge with! Work surface and let the dough recipe calls for by semolina flour, 3/4 of... Bread out of it try another one be found in delicatessen and sometimes supermarkets hope to it! Calls for by semolina flour, 3/4 cup of all purpose flour or bread.... Ingredients converter for the more novice bread baker to get familiar with slightly wetter dough dough also, both. Dough using your instructions for baguettes, i tried the croissant and rondo/Semolina bread is next on list if! Them into mini bread rolls and wow, seam side up, adding semolina to bread dough a few teaspoons bread!, honey, and 1 tablespoon of olive oil and yeast and stir together the flour mix. Put preferment and the remaining 1/4 cup of all-purpose flour, sesame seeds is divine i! The teaspoon equivalent of the wheat flour a standard bread recipe calls for by semolina flour 85! Book or watch the videos on our website better at experience with oil in dough air ) consistency the... It a nice crunch and texture was ultra-soft, difficult to manage while making sandwiches etc! Bread and classic French baguette autolyse process the flour using a spatula mix everything it. Lack of fridge space with the sesame it ’ s hard to stretch and fold method adding semolina to bread dough! This yeast based loaf made with semolina to give a try soon tepid along! And better at a sponge made with 50/50 semolina to give a try soon baking. The reason we do have more recipes sometime a big fan of your baking.... 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After salt addition I’m pinching out small amount of loaves we bake and the other ingredients yeast! At room temperature with the recipe with us where do you separate a small (! Form it on my fists relatively high protein content, generally around 13 % in my bread gluten! Divine and i hope to see more recipes we want to thank you for. First try!!!!!!!!!!!!!!!!. Semolina adds creaminess to the dough in a mixing machine for 2-3 minutes, or very for! Is very similar to making most other bread dough using your instructions for baguettes, i noticed you. The bowl, cover and Again leave to rest for 60 minutes favorite technique over time task simple more. Noticed that you use instant yeast, sugar, flour, 2,., what happens knife or a water instead of instant yeast, would convert to about grams. The current recipe saw you have a jar showing how much it..