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Daily (Durum) Bread
More fun with Jeffrey Hamelman's book. Today's fun is is a simple semolina
bread. The key to this bread is getting the right semolina flour. Most of what's
available in stores is pasta flour. It's not milled finely enough to make nice
bread. You want durum flour, or patent durum flour. I get mine from King Arthur.
This ia nice "quick" bread. It uses a really quick preferment, about 1 1/4 hours. A little sugar helps the preferment hurry up. The preferment is 40% of the total flour weight. It's enriched with a little olive oil. The proofing took about an hour. I decided to dress it up a bit with a few sesame seeds. I scored it across cuz it's for sandwiches this week. It started at 460º with steam. It was supposed to stay there but after 17 minutes it was already nicely browned. The crumb opened up nicely. Enough to make the bread light, but not so much so that it won't handle the mustard. I love the golden color the crumb gets from the durum (semolina) flour. Lunch should be tasty this week!
After 45 minutes the dough gets turned and then ferments for another 45 minutes.
I turned it down to 350º and let it bake for another 15 minutes.
This ia nice "quick" bread. It uses a really quick preferment, about 1 1/4 hours. A little sugar helps the preferment hurry up.
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