William Cobbett, British journalist (1763?-1835)
And a little butter is good too...
This bread is made with durum semolina, the same coarse grain that good Italian pasta is made out of. It gives the loaf an almost corny flavour and firm crumb. Perfect for sandwiches or slathered with a little pâté or salted butter.
But, then again, what isn't?
You can make these loaves in one day. Like today!
Durum Semolina Bread
adapted from Jeffrey Hamelman's Bread
for The Mellow Bakers
makes 2 loaves
Early that morning:
Make a sponge!
6.4 oz Durum flour
6.4 oz Bread flour
9 oz Water
1¼ tsp Dry instant yeast
½ tsp Sugar
Combine sponge ingredients in a bowl, cover with plastic wrap and let rest 2 hours. (Less in a hot kitchen)
Make the dough!
9.6 oz Durum flour
9.6 oz Bread flour
10.8 oz Water
1 Tbsp Salt
3 Tbsp Olive oil
All of the Sponge
Everyone into the pool! Combine all the ingredients in your stand mixer with the dough hook, on low for three minutes. Turn to medium and mix three more minutes. Turn out onto a lightly floured board and knead into a ball. Place ball into a clean bowl, cover, and let rise 1 hour. Fold bread in onto itself and let rise another hour.
Cover and let loaves rise 1½ hours.
Preheat oven to 440°
Slash loaves and bake 25-35 minutes, depending on how thick they are.
Internal temperature should reach over 200°F
Let cool on racks.
|This bread has been YeastSpotted!|