Recipe for the Semolina Bread:
The evening before the bread baking day you prepare the Biga.
1/2 teaspoon active dry yeast
1 teaspoon honey
1/3 Cup (80ml) room temperature water
1 Cup plus 2 Tablespoons (150g bread flour)
Extra virgin oil to greasing the bowl
Cover it and let it rest for about 12 h overnight
The next day make the
2. Dough
1 2/3 Cups (300g) Semolina flour
1 Cup (240ml) room temperature water
Cover it and let it rest for 1 hour
Mix and knead both doughs in a large bowl.
Add 1 1/2 Cups (200g) bread flour and 1/3 Cup (80ml) room temperature water.
Start kneading and stretching the dough until its a smooth dough.
Now add 1 1/2 tablespoon (20g) of fine salt to the dough.
Knead everything well until it's mixed well.
Let the dough rest for 1 hour. In this hour you fold the dough every 15 min like I do it in the video.
After the last fold let it rest for 2-3 hours.
Now fold the dough and put it in the preheated iron pot. Cover with the top and let it bake for 20 min at 415 Fahrenheit.
Then put off the top from the iron pot and let it bake for 50 min.
#breadrecipe #semolinarecipes #italianbread
