How to make homemade bread with durum wheat semolina and mother yeast. The step by step recipe.
How to do the homemade bread with the durum wheat flour and mother yeast. The step by step recipe.
Il semolina bread with sourdough it is a tasty baked product and very digestible; The long leavening, the crunchy crust and the soft crumb make it irresistible. Perfect for the "shoe", this homemade bread it will appeal to young and old alike.
La long leavening carried out in the refrigerator makes semolina bread with sourdough very digestible and also infallible. The cold in fact slows down the leavening, which in this way will go hand in hand with the maturation of the dough, and this is very fundamental for a leavened product. The result is therefore guaranteed.
The preparation of the semolina bread with Sourdough is not difficult and even if you are not familiar with baking you will certainly get excellent results.
Semolina bread with sourdough will remain fragrant for a few days, a feature guaranteed by the natural yeast.
Once cold, you can still freeze the semolina bread with sourdough and then defrost it if necessary, in this way you will always have a supply available.
Index
Ingredients
- 160 gr of mother yeast
- 400 gr wheat semolina flour hard regrind
- 260 grams of water
- 1 small teaspoon of brown sugar
- 10 gr of salt
- additional semolina flour to taste
- Preparation Time:
20 minutes - Cooking time:
45 minutes - Rest time:
24 hours of leavening - Dose:
for 4 people - difficulty:
low
Procedure for semolina bread with sourdough:
- Leek the sourdough and sugar in a jug containing the water and dissolve them completely.
- To put the re-milled semolina flour in a large bowl and pour the water with the natural yeast into it and start kneading by hand, or if you have it, with a mixer.
- When the dough will begin to compact, add the salt a little at a time; it is essential that this is added as the last ingredient because it could inhibit the action of the yeast.
- After having kneaded the mixture for a few minutes, give it the shape of a ball, cover with food film in contact to prevent the crust from forming, and place in the refrigerator to rise for about sixteen hours or in any case until its volume has doubled.
- Remove then the dough from the refrigerator and let it cool to room temperature.
- Dirty the work surface with additional flour and make the three folds to give more strength to the dough, then deflate the dough with your fingertips forming a rectangle, fold one side towards the center and then the other, and also follow the two ends always towards the center
- Cover up with a bowl and let it rest for about fifteen minutes
- After after letting the dough rest, give it the shape of a loaf, place it in a pan lined with parchment paper and let it rise again until it doubles its volume.
- Warm up then the oven at two hundred degrees and in the meantime cut the surface of the semolina bread with sourdough with a very sharp smooth blade knife.
- Cook in a hot oven at 200 ° for about forty-five minutes or in any case until completely golden.
- Cooking when finished, remove from the oven and allow the semolina bread with sourdough to cool on a wire rack.
How to preserve semolina bread with sourdough:
When the semolina bread with sourdough is cold you can slice it and serve it, or freeze in special sachets, taking care to separate the slices with parchment paper or food film.
Ilaria Zizza
