Altamura (Semolina) Bread

Today I’m featuring Altamura Bread.  I really like breads made with semolina flour and this bread is no exception.

 

Semolina flour feels gritty when dry, but doughs made with this flour become smooth and silky and very easy to work with. This particular bread incorporates semolina flour as well as a sponge of whole wheat and all purpose flour for a beautiful, rustic texture. It's a delightful bread!

 

 

 

Altamura is a town in Puglia, Italy where they grow their own Durum wheat. This wheat is so special that the Altamurans have achieved the DOP (Protected Designation of Origin) for their breads which are made with semolina flour milled from the durum wheat grown in the area.

 

Although my version is made with flour from the farmer’s market, and not flour from Italy, it delicious nonetheless.

 

 

Altamura (Semolina) Bread

Makes: 1 small loaf

 

The recipe for this Semolina bread is from Bread Matters: The state of modern bread and a definitive guide to baking your own. For more information about the book, please read my review of Bread Matters.

 

 Ingredients:

 

Sponge:

• 1/4 heaping teaspoon active dry yeast
• 2/3 cup Water
• 1/2 cup plus 1 tablespoon unbleached all-purpose flour
• 1/2 cup plus 1 tablespoon stoneground breadmaking whole-wheat or graham flour

 

Final Dough:

• 1/2 cup Sponge (from above)
• 1 2/3 cups Semolina flour
• 3/4 teaspoon Sea salt
• 1/2 cup plus 2 tablespoons Water
  

Directions:

Making the Sponge

To make the sponge, dissolve the yeast in the water. Add the flours and mix to a soft sponge.  There is no need to mix it vigorously.  It will ferment for a long time so the naturally occurring enzymes and acids will develop the gluten.

Put the sponge in a bowl with plenty of room for expansion (up to 3 times its volume) and cover with a lid or plastic bag to conserve moisture.   Let it ferment at room temperature for 16-48 hours.  During this time the sponge will rise up and collapse.  The yeast cells will multiply and the acids will begin to develop.

I marked it with the date and time so I could remember how long to let it rest on the counter.  I made the sponge on Sunday, then made the dough and baked it on Tuesday.

Here is the dough after resting on the counter for 2 days.  You can see how it has risen then fallen.

Making the Dough

Add the semolina, salt, and water at a temperature that will finish the dough at about 81 degrees F.

 

Knead it well until the dough is silky and stretchy.  If it's hard to stretch and seems to tear easily, add some more water.  It takes semolina a little while to absorb its full complement of water because the granules are bigger than flour.  Be prepared to adjust the dough while you are kneading.

I didn't have to add more water, but I did add some more flour because the dough was just too wet.  There, now I can stretch it without it tearing or sticking to the counter too much.

Put the dough in a bowl.  Cover it with plastic wrap and let the dough rise for1-2 hours.  This is the dough after rising on the counter for 1 1/2 hours.

Mold into an oval loaf that is slightly tapered at the ends, the shape of a rather fat football. Dip the loaf into a bowl of semolina flour so that the whole thing is covered.  The semolina coating gives a wonderful crunch and nutty flavor to the crust. If the dough is too dry for the semolina to stick to it, wet it and try again.  I just rolled it in the semolina on the counter to cover it.  Couldn't really get a photo of this because I didn't have enough hands. 


Dust a lined baking sheet with semolina flour and place the molded loaf on it.  I put my loaf on a parchment-lined peel dusted with semolina flour so I could slide it off onto the hot baking stone.  Cover the loaf with plastic wrap.

Allow plenty of time for a full proof so the bread will expand.

When the loaf is well risen, take a sharp blade (I used a serrated bread knife) and make 2 cuts, from point to point, about 3/8 inch apart at their widest and following the "contours" of the loaf.  I followed the contour for the cut on the right but I didn't quite get the one on the left curved the right way.  We'll get it right one day!

Slide the loaf onto a baking stone that has been preheated with the oven as hot as possible -- 450 to 470 degrees F.

 

Close the door as quickly as possible and bake the loaf for about 30 minutes, reducing the oven temperature by 60 to 70 degrees after 10 minutes or so.  I preheated my oven to 475 degrees F. and baked the loaf for ten minutes at that temperature, then lowered it to 425 degrees F to finish baking.

 

The finished loaf should have a golden brown crust that is quite hard immediately after baking.

The 2 cuts should have helped the inside of the dough to expand and push up a little through the crust.  There should be a pleasing contrast between the cuts and the semolina-dusted crust.  Allow the bread to cool before slicing or serving.

 

Now, it's time to enjoy a slice!

 

 

It tastes great toasted with butter or jam. I particularly like it with Pear Pineapple Jam.

 

 

I'm submitting this bread to Bread Baking Day #24 -- Mixed Breads.  This bread qualifies as a mixed bread since it utilizes a sponge of whole wheat, and all-purpose flour in addition to the semolina flour.  Very yummy indeed!

 

Bread Baking Day #24

 

To learn more about BBD #24, click here.

 

You have until December 1st to submit your own mixed bread.  Go ahead and get started...

 

Be sure to check out all of the fabulous breads in the BBD #24 Roundup.  You'll definitely want to start baking once you see them.  I already want to start baking them.  So many breads...so little time.  Enjoy!

 

 

 

Thanks for visiting The Bread Experience Bread-Baking Blog. We hope you enjoyed your visit and will join us again next time.

Happy Baking!
Cathy 

 

Italian Semolina Bread

This month in the bread baking blog, we've been focusing on artisan breads. Today, we made Italian Semolina Bread using the Artisan Bread in Five Minutes method.

Semolina (Durum) is a high-protein wheat flour that is used in pastas. In these free-form loaves, the semolina flour is paired perfectly with the sesame seeds to provide a wonderful aroma and flavor.

I really like this method. It simplifies the bread making process by reducing the amount of hands-on preparation time and the rising time required to make beautiful artisan loaves. It truly is artisan bread in five minutes.

You might enjoy some of these other Italian Bread recipes.

 

Italian Semolina Bread

Makes: Four 1-pound loaves.

You can easily double or halve this recipe.

I used 1 pound of the dough for this recipe. I was going to make Armenian Lavash with the rest of the dough, but we're making Lavish in the Bread Baker's Apprentice Challenge so I decided to make a no knead deep dish pizza instead.

 

Ingredients:

• 3 cups lukewarm water
• 1 1/2 T granulated yeast (2 packets)
• 1 1/2 T Kosher salt
• 3 cups Durum flour
• 3 1/4 cups unbleached all-purpose flour
• 1 to 2 tsp Sesame seeds for sprinkling on top
• Cornmeal for dusting the pizza peel (I used parchment paper)
• Cornstarch wash

 

Directions:

Mixing and Storing the Dough

Mix the yeast and salt with the lukewarm water in a 5-quart bowl, or a lidded food container.  Mix in the flours without kneading. This dough is very easy to work with so I used my favorite wooden spoon to mix it, however, you can use a food processor or heavy stand mixer if you prefer.

 

If the dough gets too hard to stir with the spoon, just wet your hands and reach in the container (or bowl) to incorporate the last bit of flour (but don't knead it). I like to use the Danish dough whisk for this part. It works really well without having to mess up my stand mixer or my hands.

 

Cover the dough and allow it to rest at room temperature until the dough rises and collapses, approximately 2 hours.

You can use the dough after the initial rise, however, it is easier to handle when it's cold. Refrigerate in a lidded container and use over the next 14 days. I put the dough in the refrigerator and left it overnight and for most of the next day.

Shaping the Loaves

When you're ready to bake, take the dough out of the refrigerator and dust it with flour and cut off a 1-pound (grapefruit-size) piece.

I decided to weigh the dough to see if the piece I cut off was close to 1 pound, and it was. I only had to add a wee bit more dough to make 1 pound.

Dust the piece with more flour and shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating it as you go.

Elongate the ball to form an oval-shaped free-form loaf.  Transfer the dough to a pizza peel covered with cornmeal-dusted parchment paper and allow it to rest and rise for 40 minutes.

Baking the Loaves

About 20 minutes before you're ready to bake the bread, preheat the oven to 450°F. Place a baking stone on the middle rack and an empty broiler tray on the shelf below it. This setup seems to work the best for my oven so the bread browns on top without burning on the bottom.

Just before baking, paint the surface with cornstarch wash. Sprinkle with sesame seeds.

Slash the surface diagonally, using a serrated bread knife. I usually use my lame for this, but the serrated knife seems to work well so I decided to use it instead.

 

Slide the loaf (with the parchment paper) directly onto the hot stone.  Pour 1 cup of hot water into the broiler tray, and quickly close the oven door. Bake for 30 to 35 minutes, until deeply browned and firm. If you have a smaller or larger loaf, adjust the time accordingly.  I rotated the loaf a couple of times to make sure it baked evenly.

 

Cooling and Slicing the Loaves

Allow the loaves to cool on a wire rack before slicing or eating.

Here is the finished and cooled loaf of Italian Semolina Bread.

 

Storing the Bread

To store the bread, place it in a plastic bread bag. It will keep for a few days.

 

 

Bread Baking Day #23

I submitted this bread as my entry in Bread Baking Day #23: "Something You’ve Never Made Before". I've never made Italian Semolina Bread before and it tastes great so I think that's a good reason to enter it.

For more information on Bread Baking Day #23 click here.

Look at all of the beautiful breads in the Bread Baking Day #23 Roundup

 

 

Happy Baking!
Cathy