Semolina bread

Yield: 4 sm loaves

Measure Ingredient
¼ cup Warm warter (105-115 F)
¼ teaspoon Yeast
¾ cup Water + 4 Tbsp, all at room temperature
2½ cup Unbleached flour
2½ cup Warm water (105-115 F)
2½ teaspoon Yeast
3¾ cup Unbleached flour
3¾ cup Semolina flour, finely grnd
2 teaspoons Salt
\N \N Additional semolina flour



For Starter: combine ¼ cup warm water and yeast in a medium bowl, let stand until yeast dissolves, about 10 minutes. Stir in ¾ cup plus 4 tsp room temperature water. Add flour in 3 additions, stirring well after each addition. Stir until mix has consistency of a thick and sticky dough, about 3 minutes. Lightly oil a large bowl. Transfer starter to bowl and flip to coat with oil. Cover with plastic wrap and let rise at cool room temp. until tripled in volume (it will be slightly wet and thick), at least 6 hours and up to 24 hours. (Note: starter can be made up to 5 days ahead. Stir down starter, cover and chill. Bring to room temp. before using.) For Bread: pour 2½ cups warm water into a large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and let stand until dissolved, about 10 minutes. Measure ⅔ cup starter (reserve remainder for another batch). Rub between fingers and allow starter to drop into yeast mixture. Beat until some of the starter dissolves. Combine flour, semolina flour and salt in a large bowl.

Add to yeast mixture in 3 stages, beat until well mixed. Turn out onto floured surface, knead until smooth and elastic, about 6 minutes.

Oil a large bowl and transfer the dough into it; flipping the dough to coat with oil. Cover bowl with plastic wrap and let rise in a warm draft-free spot until doubled in volume, about 1 hour.

Butter 2 baking sheets. Punch down dough, divide into 4 pieces. Cover 3 pieces with a clean towel. Roll remaining piece on floured surface into a 14" x 8" rectangle. Starting at a long edge, roll up jelly roll style, press ends and seam to seal. Using sharp knife, cut ½" deep slices into the top of dough every 1 ½". Sprinkle with additional semolina flour and place on prepared baking sheet. Repeat rolling and shaping with remaining pieces of dough.

Cover shaped dough with a clean towel, let rise in a warm draft-free spot until doubled, about 45 minutes.

Position 1 oven rack in the top ⅓ and 1 rack in the bottom ⅓ of the oven. If available place a baking stone on each rack. Preheat oven to 450 F (let baking stones heat for at least 30 minutes. Place 1 baking sheet on each rack or stone. Bake until bread is golden brown and sounds hollow when tapped on top and bottom, about 25 minutes. Alternate sheets about ½ way through the baking. Cool bread on racks.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 06-13-95

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