This past winter I made a semolina loaf, really liked how it turned out and will be making another one soon.
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
Sorry for the delay
The bread is called a Pagnotta, I borrowed the book “Jamie Cooks Italy” from my local library. 3 ¾ cup fine semolina flour 3 ¾ cups strong white flour ¼ oz dried yeast ¾ oz salt 3 cups luke warm water
Add flours and yeast into mixing bowl. Add water and yeast to mixture. Beat slowly for 10 minutes. Let to proof for at least 16 hours.
Next day remove from mixing bowl onto a well floured surface. Dust a metal bowl with flour. Shape the dough into a round shape and place into the floured bowl. Cover with a damp cloth and let it proof in a warm room for 3 hours, or double in size.
Preheat the oven to 475*F with a dutch oven inside. Dust parchment paper with semolina flour. Place the dough on to the parchment paper, and then generously sprinkle the dough with semolina flour. Slash the dough to expand while it cooks. Remove the Dutch oven from the oven and carefully place dough inside. Cover and bake for 20 minutes. Remove the lid and bake for an additional 25–30 minutes, or until the bread is golden, risen and the base sounds hallow when tapped.
Cool before slicing.
Awesome, thanks!!