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Recipe Remilled semolina bread of of 22-02-2014 [Updated on 15-05-2014]
Semolina bread is something I've always wanted to try, for the recipe I took inspiration from here and the result was excellent. Re-milled semolina bread is a specialty of many parts of southern Italy and if you've never tasted it you have to make up for it, because it really has a particular taste. Today here in berlin is a beautiful sunny day and we take the opportunity to take elisa to the tiergarten park and to the zoo, today we take it easy and then I want to taste some Berlin street food. I leave you to the recipe of this fantastic bread and I wish you a good weekend, kisses; *
How to make re-milled semolina bread
Ingredients For the biga
Prepare the chariot the night before
Put the water, yeast and semolina flour in a bowl
Knead until it forms a ball, then cut with a cross cut, cover with plastic wrap and let it rise for 16 hours
Here's how I found it the next morning
Add the semolina flour, water, illievito, honey to the biga and start working
When the mixture has started to blend, add the salt and oil.
Form the dough into a ball and let it rise for 1 hour.
Shape into a loaf and leave to rise for another hour
Now make cross cuts on the surface on the bread then bake in a preheated oven at 230 °
Cook for 30 minutes. Then let the re-milled semolina bread cool on a wire rack
Once completely cold, cut into slices and serve