Today I made bread entirely with re-milled semolina. The doses and procedure are always the same as the Rustic Bread ready in a day with sourdough cooked in a pot, for months now I’ve been baking bread with this method and the result is always satisfying. Every time I bake bread, I always receive many compliments. Today I’ll explain to you, step by step, how you can make it at home too.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21.16 oz re-milled durum wheat semolina
- 5.29 oz sourdough starter
- 1.69 cups water
- 1 tsp malt powder
- 2 tsps fine salt
Tools
- Bowl
- Cast Iron Pot
- Proofing Basket
- Bread Scorer
Steps
Dissolve the sourdough starter with 1.48 cups of water.
Add the semolina and malt and mix for 2 minutes at spike speed. Let it rest for 30 minutes inside the bimby.
Add the remaining 0.21 cups of water and the salt and knead for about 5/6 minutes at spike speed.
Transfer to the work surface, and let rest for another 30 minutes.
Spread out the dough as much as possible like a sheet on the work surface, this step is called lamination (it helps to give air to the dough, and form bubbles inside).
Fold the dough like a book and proceed with 3 rounds of folds 30 minutes apart from each other.
At the end of the 3 folds, transfer to a bowl and let it rise until it doubles.
After the resting time, transfer the dough again onto the work surface and shape it into a loaf.
Transfer the loaf to the proofing basket (make sure the smooth side is facing down) and let it rest for about 2 hours.
After the second rising time, preheat the oven to maximum power (mine is at 482°F) with the pot inside for baking. Meanwhile, flip the loaf onto a sheet of parchment paper and score the surface with a blade.
Transfer the loaf onto the scorching hot pot and bake for 30 minutes on maximum power (mine at 482°F) with the lid on and about 20 minutes without the lid at 392°F.
After baking, let it cool on a rack.
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