GOLDEN SEMOLINA BREAD
This recipe is from The Bread Bible by Rose Levy Beranbaum, posted on request. Original name is Golden Semolina Torpedo. Semolina is an excepionally high-protein flour, finely milled from durum wheat. Most bakers use it in combination with high gluten unbleached flour to improve texture. However, this recipe uses 100% semolina so that you can enjoy the full impact of its amazing flavor and deeply golden color (a few cracks in the crust is common). To avoid toughening this bread, it's best to knead the dough by hand (the dough is exceptionally satiny, according to the author). Best served with a thin layer of butter or ricotta. Prep time is an estimation. NOTE: use silky soft durum flour not the coarse granular semolina flour. Or you can replace some of the durum flour with unbleached bread/AP flour for a better-shaped loaf.
Provided by WaterMelon
Categories Yeast Breads
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Make the starter: In a medium bowl, whisk together durum flour and yeast; then whisk in water and stir until very smooth for 2 mins; scrape down the sides of the bowl and cover with clingwrap.
- Combine the 1/4 cup of durum flour and the 3/8 tsp of yeast, then whisk in the salt.
- Gently scoop it onto the sponge to completely cover it, cover with clingwrap and allow to ferment for 1-4 hours at room temp (up to 24hrs in the fridge, remove from fridge 1 hr before mixing the dough).
- Mix the bubbly starter together with flour mixture (covering the top of starter) using a wooden spoon until all flour is moistened.
- Knead the dough in the bowl until it comes together, then scrape it onto a surface floured with some of the remaining durum flour and knead for about 5 minutes.
- Add more reserved durum flour as needed to keep dough from sticking (use a bench scraper to scrape and gather the dough as you knead).
- The dough will be slightly tacky and cling slightly to your fingers; cover it with the inverted bowl and allow to rest for 20mins.
- Knead dough for another 5 mins until it is smooth and elastic, adding more reserved durum flour if necessary.
- It's ok if dough is still slightly tacky, but you should be able to form a ball and holds its shape.
- Let the dough rise in a lightly oiled bowl, covered with clingwrap, until doubled in bulk 1 1/2- 2 hours.
- Turn the dough out onto lightly floured counter and shape it into a torpedo-shaped loaf (or regular loaf), set it into a parchment-lined baking sheet.
- Cover it loosely with oiled clingwrap and let rise again until doubled in bulk (1 hr- 1 hr 15 mins); when the dough is ready to be baked, a fingertip-depression will very slowly fill inches.
- One hour before baking, preheat oven to 450F, with a cast-iron skillet or sheet pan on the floor of the oven.
- Make a few 1/4-1/2 inch deep slashes in the top of the dough with a sharp knife.
- Mist the dough with water and quickly set the baking pan on the hot stone/sheet pan; toss 1/2 cup of ice cubes into the pan beneath and immediately shut the oven door.
- Bake for 20mins, lower the temp to 400F and continue baking for another 10-20mins, until bread is golden brown (skewer inserted in the middle comes out clean or instant read thermometer read 208F).
- For crispier crust, lift the bread from the pan with a heavy pancake turner about halfway through baking and set into directly on the baking stone.
- When the bread is done, cool completely on wire racks.
GOLDEN RAISIN-FENNEL SEMOLINA SODA BREAD WITH BUTTERMILK-ORANGE BUTTER
Steps:
- For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
- Preheat the oven to 375 degrees F.
- Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
- In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
- Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
- While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
- Serve slices of warm or toasted semolina soda bread with the orange butter.
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