100% durum wheat flour, 70% water.Abel Sierra.www.breadgallery.wordpress.com Log in or register to post comments Just the way it should be.Happy baking Log in or register to post comments I just end up with a puddle whenever I try it... any tips? Log in or register to post comments Mix semolina flour with water, and let it rest 20 minutes. Add salt and yeast. Knead one minute, and let it rest one minute. Repeat 5 or 6 times. Log in or register to post comments You make it sound so easy... Log in or register to post comments the real thing:) Log in or register to post comments 100% durum wheat doughs are easy to work with. They don't require intensive kneading process. When you bake, you need steam and extra hot the first 10-12 minutes (250C/482F) , and then reduce heat to 200C/392F) without moisture. Log in or register to post comments you have some very good bread!Paul Log in or register to post comments Thank You Paul! It tastes as good as it looks. I invite you to prepare it. This is a kind of bread common in parts of Italy. Log in or register to post comments Lovely yellow open crumb, Abel! Nice job.-Khalid Log in or register to post comments Could you please share your formula and procedures? I can't get that information on word press.Thank you, Yippee Log in or register to post comments
Mix semolina flour with water, and let it rest 20 minutes. Add salt and yeast. Knead one minute, and let it rest one minute. Repeat 5 or 6 times. Log in or register to post comments
100% durum wheat doughs are easy to work with. They don't require intensive kneading process. When you bake, you need steam and extra hot the first 10-12 minutes (250C/482F) , and then reduce heat to 200C/392F) without moisture. Log in or register to post comments
Thank You Paul! It tastes as good as it looks. I invite you to prepare it. This is a kind of bread common in parts of Italy. Log in or register to post comments
Could you please share your formula and procedures? I can't get that information on word press.Thank you, Yippee Log in or register to post comments
Just the way it should be.
Happy baking
I just end up with a puddle whenever I try it... any tips?
Mix semolina flour with water, and let it rest 20 minutes. Add salt and yeast. Knead one minute, and let it rest one minute. Repeat 5 or 6 times.
You make it sound so easy...
the real thing:)
100% durum wheat doughs are easy to work with. They don't require intensive kneading process.
When you bake, you need steam and extra hot the first 10-12 minutes (250C/482F) , and then reduce heat to 200C/392F) without moisture.
you have some very good bread!
Paul
Thank You Paul! It tastes as good as it looks. I invite you to prepare it. This is a kind of bread common in parts of Italy.
Lovely yellow open crumb, Abel! Nice job.
-Khalid
Could you please share your formula and procedures? I can't get that information on word press.
Thank you,
Yippee