Semolina bread (with sourdough)

panedisemola

The durum wheat bread is one of the most popular breads in southern Italy, from Sicily to Puglia, going to Sardinia. What I propose here is the basic recipe of a Sardinian bread, the civraxiu, that to me is the quintessential semolina bread: at least 700 grams in size one, It has a crispy crust tough, and inside a yellow crumb, soft and with a compact and diffuse alveolar distribution. You can also sprinkle the surface with sesame seeds before cooking, How do I use do in Sicily. The recipe that I make is that traditional, that includes the use of sourdough, but I leave you the equivalent doses with dried Brewer's yeast and fresh yeast. Obviously I must warn you that the result will be slightly different, both in leavening and above all in the shelf and scents of bread. In any case, though, You can enjoy a good bread and savory, that will thrill to the art of baking. Essential for a good flour of durum wheat, Why depend on it smells of bread: I would suggest a flour Senatore Cappelli, better if stone ground. If you want, You can replace up to 200 grams of semolina with the equivalent of 0 flour or whole wheat flour.

Ingredients for about 2 kilograms of bread:

  • 1 kg of durum wheat
  • 300 grams of yeast refreshed *
  • 600 milliliters of water
  • 20 grams of salt

* or 9 grams of dried Brewer's yeast dissolved in 80 grams of water (In addition to the amount of water already indicated)

* or 22 grams of fresh yeast dissolved in 80 grams of water (In addition to the amount of water already indicated)

PROCEEDINGS:
Put in bowl of mixer (If you use it, otherwise in a very large bowl) the semolina flour and water and work for a few minutes, until dough coarse. Cover and let stand for 30 minutes: During this time you experience a phenomenon called autolysis, the flour begins to hydrate and to develop the gluten, without the hindrance of the yeast that starts the fermentation and salt that stiffens the dough glutiniche jerseys).

After 30 minutes, start processing of the dough by adding the yeast into small pieces and salt dissolved in a tablespoon or two of warm water. If you use the other two types of yeast, dissolve in 80 ml of water and add them to the mixture, work a few minutes to do absorb the liquid and add salt. Working at medium speed until dough is smooth, homogeneous, elastic. Remove it by hand a few minutes keep on working the dough kneading machine, then grease with a drizzle of extra virgin olive oil a very large bowl and place the dough. Let it rise until double in a warm place (30 degrees) and covered with plastic wrap or a damp cotton cloth and wrung out. Usually the dough with sourdough reaches the doubling in about 6 hours (but it also depends on the strength of the yeast), While with the fresh yeast and dry in much less time.

Place dough on lightly floured work surface and deflate it, then fold it back on itself several times. Form the bread: You can make two shapes from a kilo about or a single shape from two pounds. Cover again with foil and leave to rise again until doubled: the time will be much shorter, from one hour to one hour and a half about.

Preheat oven to 220 degrees and insert in a crock with a little’ lukewarm water. Make a deep cut in the shape of a cross on the bread and sprinkle with flour 00. Bake for about 40 minutes or so if you opted for two shapes by pound or for 50 minutes about if you made one. Cool on a wire rack.