Today a recipe for a leavened bread: remilled semolina bread.
What a wonder that bread aroma that fills the air every time I bake it, it’s intoxicating.
A good slice of bread to soak up your Genoese pasta sauce or the homemade meatball sauce is never missing.
Today I propose the recipe for remilled semolina bread, one of my favorites. A nice loaf with a crunchy crust and lots of crumb, I love it!!!!
I’ve always been fascinated by the fact of combining two simple ingredients like water and flour to obtain something so good as bread, watching it rise always excites me, not to mention the moment of slicing…..
Making remilled semolina bread is not difficult and doesn’t require great baking skills. Try it and believe it!
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 3 Hours 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 180.69 (Kcal)
- Carbohydrates 37.50 (g) of which sugars 0.53 (g)
- Proteins 5.77 (g)
- Fat 0.55 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.38 (g)
- Sodium 414.87 (mg)
Indicative values for a portion of 80 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
Below you will find links to some ingredients used
- 4 1/4 cups remilled durum wheat semolina
- 3/4 tsp active dry yeast
- 1 1/2 cups water
- 2 tsp fine salt
Tools
Below you will find links to some tools used
- 1 Stand Mixer
- 1 Proofing Basket
- 1 Scale
- 1 Kneading Board
- 1 Bread Scorer
- 1 Small Bowl
Let’s prepare the remilled semolina bread together
In the bowl of the stand mixer, place the flour and yeast and start kneading with the hook then add 1 1/4 cups of water and continue at medium-high speed (in my Kenwood at 3). In a small bowl, dissolve the salt in the remaining 1/4 cup of water and add it to the dough. Let the machine work for about ten minutes, until you obtain a smooth and homogeneous ball.
Remove the dough from the mixer, quickly form a ball with your hands, put it back in the bowl and let the dough rise for two hours covered with plastic wrap at room temperature, better inside the turned-off oven.
After two hours, transfer the risen dough to a lightly floured work surface and proceed with the folds: press the dough with your fingertips to form a rectangle, then take the top part and bring it to the center, then the bottom part. Now take the left side and bring it to the center and finally the right side over the left. Turn it upside down and round it with your hands. Looking at the photos below, you will understand better, it is very simple.
Place the obtained ball in a slightly floured proofing basket, making sure to have the seam side up so that when turned over, it will be underneath. As an alternative to the proofing basket, you can use a bowl with a cotton cloth. Let it rise for a generous hour, covered with plastic wrap, always in the turned-off oven.
Now that our bread is well-risen, preheat the oven to 480 degrees Fahrenheit (250 Celsius). Turn the bread onto a baking tray and score it as you like. Bake and lower the oven to 390 degrees Fahrenheit (200 Celsius). Bake for 35/40 minutes.
Let the remilled semolina bread cool before slicing and savoring it. Before slicing, enjoy all the aroma in the house!
While waiting, take a picture of your loaf and post it on social media tagging me ( una riccia che pasticcia instagram and facebook) and let me know if making bread is an emotion for you too.
A Curly Girl Suggests
This bread is also excellent made with non-remilled semolina flour. If you like bread with more crust, leave it in the oven a few more minutes; if you prefer it with a thinner crust, take it out a couple of minutes earlier but not before thirty minutes.
