Pane con Semola Rimacinata di Grano Duro
This bread is another of my "everyday sourdough" (I do not bake everyday! just ones in the weekend, and one pizza baking every week).
It's a lean dough made with 60% durum (re-milled) flour and 40% wheat flour. This is not "Pane di Altamura" which is 100% durum flour, but a variation of "Semolina Bread" from "Bread - J. Hamelman". I like durum flour but not 100%, I prefer to mix it with bread flour the get a more light bread. So the name of the bread is "Pane con Semola Rimacinata di Grano Duro" (bread with re-milled durum flour).
Here you can see the durum flour I used in the dough: "Semola Rimacinata di Grano Duro - Il Mugnaio di Altamura (Molino Martimucci)"
Note: this is finely milled durum flour, that is "re-milled".
The flour, and the grain from which it's extracted, is from Altamura a city in the south of Italy (in the region of Puglia). Altamura is famous for its bread: Pane di Altamura.
One thing a like of durum is the color: gold! the flour is a light yellow and gives the crumb a yellow tone, the crust has a golden shadings. I'm not so good in flavor descriptions ... the bread is medium sour (not aggressive); the crumb is soft airy but substantial; the crust is nutty (I like the contrast between crumb and crust when they are mixed in your mouth).
Durum wheat is the hardest wheat, high in protein and used for pasta and bread. It caryopsys is almost transparent (like glass) and very hard and can be milled coarsely or finely. In spite of the high protein content (12% / 16%) its gluten is not "strong" like soft/hard wheat. For this reason I suggest a gentle mixing. This is not a problem for me, I never use intensive mixing because I like hand mixing (gentle mixing with S&F) and improved mixing (by machine).
Overall Formula
| Durum Flour | 60% |
|---|---|
| Bread Flour | 40% |
| Water* | 60% |
| Salt | 2% |
*water should be adjusted with the absorption of **your** flour.
Preferment
15% of the total flour (bread flour) is prefermented at 80% hydratation (12h / 14h at about 21/22°C - with a 20% inoculation). Remember to subtract the flour and water from the final dough ingredients.
Dough consistency
Medium soft, not too much sticky.
Process
- Mix all ingredients except salt (desired dough temperature 25/26°C).
- Autolyse 00:30, then add salt on top
- 10 stroke (stretch and fold)
- Repeat 3 more times at 00:10 intervals (10 stroke or until the dough starts to oppose resistance)
- Bulk fermentation 01:45 with 1 fold
- Divide and shape (I use a banetton or a bowl)
- Proof 01:30 at 25°C
- Retard 12:00 at 4°C
- Bake on stone at 225°C 00:40, first 00:15 covered, last 00:10 with the door ajar.
Crumb shoot
Slice
Crust
Comments
and photos. It's a real treat having you hear on TFL!
Sylvia
Beautiful bread JoeVa,
Very well crafted and displayed.
Eric
Beautiful.
crust and photos.
Betty
Now that's... that's something else. Astonishing! I'm positively floored by the look of that crumb!
You live in Milan, JoeVa? Can you tell us about the bakeries in town? Are there many artisan bakeries, and what kind of breads do they mostly sell? Is durum flour used in the majority of the breads? Any regional specialties you would like to mention?
Thanks, and again, perfect loaf.
Yes, I live in Milan (not exactly in Milan but very close to the city).
Till now I have only one preferred artisan bakery in Milan: Princi. I was thinking to publish a small post about it, so stay tuned for more detail ...
Essentially, there are a lot of bakeries but, as I have also said in another post, I do not like them. Princi is a Poilane style artisan bakery, with high quality ingredients (organic flour, stone grounded) and sourdough levain. They have a great store just near Duomo, with a big wood fired oven. I will tell you more in a dedicated post.
I have no doubt there are other good small artisan bakeries but I need more free time to discover them. The classical bakery you have in Italy use fresh yeast, intensive mixing, direct method, no preferment (poolish, biga, levain, ...) and also dough enhancer. Most of the bread is a plain white (with fat added), false whole wheat (white flour with added bran), no rye, some durum. You feel they just produce bread ... with no passion (one of the most important ingredients). In the last few years, I know that a lot of them started to use dried sourdough powder just for better taste; this is an ingredient not a true sourdough culture used to leaven the dough. Durum is used in the majority of bread in the south of Italy, wheat in the north, some rye in the very north. One year ago I went to Lyon (France) and I found there the perfect city for bread (Poilane have a store there also).
And now flat bread: pizza. I have also a lot of critics about our "pizzerie". The best pizza I ate was in Napoli: perfect, no more words. Then I found another good pizzeria in Legnano (Tric Trac Montegrigna) near home, they use sourdough, slow rise technique and good ingredients. Again the classic pizzeria is like the classic bakery. I hate the silky sensation you have in the night after eating that pizza, this is the yeast fermenting in your stomach!
Giovanni
the slice and crumb shots were very convincing!
Beautiful, Beautiful Boules, JoeVa! I like the height, texture/crumb and coloration of your bread.
Bix
Gorgeous looking loaves!
After retarding for 12 hrs did they go straight into the oven or did they rest at room temp?
Salma
No rest at room temperature because they were already proofed. More information HERE.
Giovanni
I used to use semola remacinata, but then I went off it for the very reason you mention; although high protein, the gluten is not "strong". Now I am tempted to go back, as a mix.
Can you help me with something off tipic? I want to get some heat-resistant tiles to put in my oven, but I am not sure what to call them in Italian. Cotto is no good. So, what should I ask for?
Thanks, Jeremy
As with wheat flour, not all "semola rimacinata" is good for bread, some is good for pasta so you have to find a good "semola rimacinata for bread".
If you are in Italy and you want to buy a baking stone, you should ask for "pietra refrattaria" (pay attention this is not "pietra ollare"). You can also use tiles of "cotto" (not glazed!). It's not so easy to find a baking stone in the stores. If you are in Milan I can help you otherwise I can suggest you a big store that can order a stone for you.
Giovanni
That makes sense. I''ll go to one of the building supply places this weekend, now that I have the proper name.
Jeremy
Hey JoeVa,
i've just tried out your recipe, which worked very well for me. I still had 500 gramms of semola left, so i gave it a shot!
Here is a proof picture:
bye !!
I am horrible at percentages, I still need it spelled out for me. Can anyone help!
I am too bad at %'s, but this is how I do it - just add a zero to the %. And it 600g is too much just halve it, shown in brackets.
Durum 60% = 600g (300g)
Bread flour 40% = 400g (200g)
Water 60% = 600g (300g)
Salt 2% = 20g (10g)
Mine went a bit flat due to the way I scored the loaf but its a keeper recipe!
I too love working with Durum flour. A really ripe durum flour starter makes for a tasty loaf.
Great scoring.
IS THIS CORECT?
15% OF TOTAL BREAD FLOUR =60 gr
80% OF TOTAL WATER = 480 gr
AND A QUESTION!!!
WHAT MEANS 20% INOCULATION?
"""(12h / 14h at about 21/22°C - with a 20% inoculation)"""
THANKS
VERY CONFUSED!!!!
I am a housewife and do not know about professional procedures, if you are so kind you can explain the procedure more easily and with less professional words
Thank you very much!! And if you want you can do it in Italian
WHAT MEAN AUTOLYSE?
THANKS
Rosa, autolyse significa praticamente di lasciare l'impasto a riposare senza il sale per 30 minuti, il che consente alla farina/farine di assorbire più acqua possibile.
Il mio calcolo per il pre impasto con il lievito madre è cosi:
60 gr farina forte (presa dal totale)
48 gr di acqua (presa dal totale)
21.6 gr di lievito madre
Impastare e mettere a riposo come da ricetta.
Non ho ancora provato con questa ricetta, quindi non sono sicurissima delle dosi che ne ho ricavato.
Buona fortuna
Vanessa
Please correct me if I am totally off on these calculations, percentages were never my strong suit, or math in general :-P
Or should have I calculated the starter dose from the overall flour weight of 1kg?
So
150 gr of flour
120 gr water
200 gr of starter (or 30 gr if I base the total pre ferment on the total flour of the pre ferment itself and not the total formula?)
Maybe a dumb question, sorry about that :-P
can I please have the exact measurements for the preferment
is it 200gr (20% of total flour )
or like you said is it 30gr (20% of bread flour used in preferment
the who,e recipe is really confusing with the percentages if you are new to it
Hi, I am returning to this old post, as I am experimenting baking with semola flour. Is the amount of water in this formula correct? Even if I assume 100% hydration lavein, and calculate it as 20% of the total flour weight (not clear from the text), it brings the total hydration to about 70%. Guessing by how the crumb looks in the pictures, it seems like a higher water content formula. Am I missing something?
Thanks
JoeVa, thanks for the recipe, but I need some help, mine didn't turn out quite like yours :(
I have just baked this bread (see photo), it tastes awesome, but I would like better a slightly more open crumb, like your bread has, can you please advise what to change. My observations were that the dough was very firm/dry and very stiff/elastic (as in very highly developed gluten), to the point thet it was difficult to shape, because it kept coming back, the same with the stretch&folds, it was impossible to do 10 strokes, perhaps 4-6 was the max, after that the dough was too stiff to stretch. It also did not rise very much, even tough I had proofed it for nearly twice as long as in your instructions and my starter is mature and strong, very well developed over the years. I have initially mixed the dough in a stand mixer for 5 min, the rest was done by hand, as per your recipe. I think that for my flour (15% Caputo Tipo Uno, 25% Caputo Manitoba, 60% Divella Semola Rimacinata), perhaps a bit more hydration (70%?) and a bit less machine mixing could help open up the crumb a bit more. Do you think this is right? Or would you have any other suggestions?
I will really appreciate your comments on what to change.
Perhaps somebody else with more experience than myself would care to point me in the right direction, as well.