Semolina bread in Cookut, finally a pot to bake bread with the lid on. Come to think of it, I cook everything in this 8-in-1 pot, even desserts, but you’ll find out soon enough. Today we’re talking about semolina bread: I use semolina flour, which is ground from durum wheat, and I think it’s fantastic for making bread. To make bread, all you need are a few very simple ingredients: flour, water, yeast, salt. Combined together, we’ll get a dough that will then be baked in the oven. To achieve this, you only need to use quality ingredients, and the best would even be baking in a wood-fired oven, but we are already content to prepare it at home. This bread is surely a discovery that revolutionized human life. Although the discovery of wheat grain dates back to twenty thousand years ago, it was actually the Egyptians who first baked bread a thousand years later. Discover my review of the 28 cm Versilia multifunction pot 8 in 1 Cookut La Fabuleuse
- Rest time: 12 Hours
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 388.47 (Kcal)
- Carbohydrates 72.78 (g) of which sugars 0.10 (g)
- Proteins 15.64 (g)
- Fat 6.71 (g) of which saturated 1.09 (g)of which unsaturated 3.13 (g)
- Fibers 0.93 (g)
- Sodium 587.53 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making semolina bread
- 2.2 lbs semolina flour from durum wheat
- 2.74 cups water
- 1 cube fresh yeast
- 0.5 oz salt
- 1.06 oz pumpkin seeds
- 0.71 oz poppy seeds
- 1.41 tbsp extra virgin olive oil
Tools for making bread
- Pot
- Bowl
- Proofing Basket
- Roasting Pan
- Bread Scoring Knife
- Kneading Board
- Knife
Steps to make semolina bread in Cookut
At least once a week I make semolina bread: I can’t give up the scent and fragrance of a good slice with salt and oil.
To make semolina bread, I use 2 tools that are indispensable for me for a great result: the mixer, which helps me to mix all the ingredients well and does the hardest work for me, and the proofing basket. Today I wanted to make a semolina bread with poppy and sunflower seeds.
I put the flour with salt and poppy and pumpkin seeds in the mixer, start it, and mix the ingredients well. I add the crumbled yeast with water and extra virgin olive oil. I leave the dough in the mixer for 8 minutes, then I turn it out onto the kneading board and do some folds. I let it rest and then repeat the folds 3 times. I divide the dough into two and shape two balls, put them in two baskets, close them and let them rest all night in the fridge.
I preheat the oven to 437°F and set the Cookut pan to heat (without the handle, of course, which is convenient because it is removable). I take the pan out of the oven and place the risen bread in it. With the special bread scoring knife, I make various decorative cuts, cover with the lid and, with the help of the handle, bake for 30 minutes.
After the time has elapsed, I remove the lid and let it bake for another 30 minutes without the lid at 356°F. I repeat the operation with the second bread.
Here it is, my semolina bread in Cookut: crunchy on the outside and soft on the inside.
Advice
As a cooking method, I recommend the Valtellina Pizzoccheri dish in Cookut.
https://blog.giallozafferano.it/vaipinacucina/pizzoccheri-valtellinesi-in-cookut/
https://blog.giallozafferano.it/vaipinacucina/pizzoccheri-valtellinesi-in-cookut/
https://blog.giallozafferano.it/vaipinacucina/pizzoccheri-valtellinesi-in-cookut/
FAQ
Which gluten-free flours cannot be used to make bread because they do not rise?
Flours like millet, soy, corn, oats, and barley can only be used if mixed with wheat flour to make bread, otherwise, they cannot rise on their own.
What is the best way to store bread for several days?
The best way to store bread is in a paper or cloth bag. It cannot be stored in plastic bags because it may mold.
