Sourdough bread with Semolina - Southern Italian Style

Описание: In Southern Italy, they like to use Semolina not only for pasta making, but for bread as well. Today we made sourdough bread with semolina, southern Italian style. It's very easy to make and comes out amazing - hope you give it a try :)

Sourdough starter:    • How to make your own sourdough starter  

00:00 Introduction
00:38 making the dough
06:55 12 hours later - proofing the dough
10:25 1.5 hours later, preheating oven
11:07 30 minutes later, into the oven
12:44 30 minutes later, remove the lid and bake some more
13:12 12 minutes later, needed a little more time
13:32 2 minutes later, out of the oven
14:53 cutting into it
15:37 taste test
17:42 outro

Bread lame: https://amzn.to/3GLKbbf
banneton bread-proofing basket: https://amzn.to/3RnVBI2
Bread Knife: https://amzn.to/3GwTUSg
Amazon.com - Cambro proofing container: https://amzn.to/3W7OJid
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts affiliate links
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo
Diastatic Malt Powder: https://amzn.to/4186n8P

Southern Italy style, Sourdough Bread with semolina

Ingredients
• 200 grams (7 oz) all purpose flour
• 250 grams (9 oz) semolina
• 13 grams (1 ½ TSP) Salt
• 4 grams (1 TSP) Diastatic Malt Powder (optional but preferred)
• 235 grams (8 ¼ oz) water (room temp or slightly warm)
• 400 grams (14 oz) active sourdough starter
• More all purpose or whole wheat flour for dusting

Process
• In a container/bowl, add the all-purpose flour, semolina, salt and diastatic malt powder – mix.
• Add the sourdough starter and the water, mix to incorporate until all the flour is absorbed.
• Squeeze and work the dough for 2 minutes, forming a soft, sticky dough.
• Cover and let rest until doubled in size, typically around 12 hours (could be anywhere from 10 – 14 hours depending on room temp etc.)
• Generously line a banneton all around, with whole wheat (or regular) flour (if you don’t have a banneton, you can use a bowl, or just use a cutting board)
• Remove dough and do a four-fold (lift one end and fold over – lift the other end and fold it over, then do the same to each side)
• Shape the dough into a round (easy way is to cup your 2 hands together and pull the dough towards you – turn it and repeat a few times till you form a semi-firm round shape.
• Place dough in the banneton, and sprinkle a bit of flour on top – cover and let rest 2 hrs
• After 1 ½ hours, place a Dutch oven (or similar) with a lid into your main oven, and preheat to 475 deg F (246 deg C) for 30 minutes.
• Remove the Dutch Oven from oven and carefully place the dough inside. Score the top of the dough with a bread lame (or scissors will also work).
• Place lid back on the Dutch Oven and put back into your main oven – bake for 30 minutes with the lid on
• Remove the lid and continue to cook for 10 – 15 minutes more, depending on the level of doneness preferred.
• Remove bread from Dutch Oven and let rest on a cooling rack for 1 hour or more (30 minutes absolute minimum)
• Enjoy


My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

"My Bread Book" by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo

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Thank you!