(Semolina Bread - Bakery Version )
|
Ingredients |
USA | Metric | Bakers % |
| Semolina Flour | 7 Lbs. 8 Oz. | 3400 g | 80 |
| Unbleached Flour | 1 Lb. 14 Oz. | 850 g. | 20 |
|
Total Flour |
9 lbs. 6 Oz. | 4250 g. | 100 |
| Water | 6 Lbs. 12 Oz. | 3060 g. | 72 |
| Yeast - Active Dry | 1.5 Oz. | 42.5 | 1 |
| Malt, powdered | 0.75 OZ. | 21 g. | 0.5 |
| Salt | 3 Oz. | 85 g. | 2 |
|
Total Dough |
16 Lbs. 7.25 Oz. | 7485.5 g. | 175.5 |
Note: This is a recipe from Claudio of Claudio's Corner.
Procedure
Rehydrate the active dry yeast in lukewarm water (95-105 F). Combine the semolina and unbleached flour with the water, yeast, malt and salt in the bowl of the mixer. Mix well to develop the dough, i.e. mix until the dough cleans or clears the bowl. The temperature of dough at the end of mixing should be between 75-78 F.
Remove the dough from the bowl of the mixer machine and place it in a relatively cool (68-70 F) and draft free area. Cover and let rest for 35-40 minutes. Punch down and let rest for an additional 1-1 1/3 hours. (Total fermentation time is approximately 2 hours.)
Divide and shape the dough into filone (elongated), pagnotta (round), or pagnottine (rolls). Cover the dough and let it rise in a warm and draft free area for approximately 30-40 minutes.
Place the dough in the rotary oven and bake at 400 F for 20-25 minutes.
Remove the bread from the oven and allow it to cool.
