1 3/4 Tsp. Active Dry Yeast 0r 7/10 small cake yeast (12 g) 1/4 Cup Water - warm - 60 ml 1 1/2 Cups + 1 Tsp. Water 300 ml 2 1/2 Cups Semolina Flour (400 g) 3/4 Cup Unbleached all purpose flour (100 g) 1/2 Tsp. Malt - (2.5 g) 2 Tsp. Salt (10 g)
Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (1 cup plus 1 teaspoon water), to the dissolved yeast. Gradually add the semolina and unbleached flour (2 1/2 and 3/4 cups), malt and salt to this mixture and continue to mix until the dough begins to hold together. Knead the dough to until it is smooth and elastic.
Place the dough in a bowl, and cover it. Set the dough in a relatively cool (68-70 F) and draft free area and allow it to rest for 35-40 minutes. Gently punch the dough down and allow it to continue to rest for an additional 1-1 1/3 hours. (The total fermentation times is 2 hours.)
Turn the risen dough onto a flour dusted work surface. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Divide and shape the dough into a filone (elongated) , a † pagnotta (round) , or pagnottine ( rolls) and place on the canvas or board. Cover the dough with a cotton towel, and allow it to rise for approximately 30-40 minutes.
As the dough is rising, place a baking stone in the oven and set the temperature to 450 F. Allow the oven to heat for 30 minutes.
Transfer the filone, pagnotta, or pagnottine, to a lightly floured sheet of parchment paper. Slide a bakerís peel beneath the parchment paper. Slide the parchment paper from the peel onto the baking stone. Allow the dough to bake for approximately 20-25 minutes).
Remove the bread from the oven and allow it to cool on a rack.
Last updated on:03/06/02 12:46:28 AM