Semolina bread

Category: Yeast bread
Semolina bread

Ingredients

semolina small 650 gram
room water 350 ml.
vegetable olive oil 50 ml.
coarse salt 11 gram
white sugar 15 grams
active dry yeast 2 tsp

Cooking method

  • I used fine semolina for bread Semolina bread
  • Dissolve salt, sugar, olive oil in water, stir.
  • Add yeast, stir until smooth.
  • Put the bowl in the food processor, add semolina, and quickly knead the dough, leave the dough alone for 20-25 minutes so that the cereal absorbs the liquid. This will help determine the amount of additional liquid during the main batch.
  • Semolina bread
  • Now we begin the main kneading of the dough. I turn on the combine at 2 speed (Kenwood), the kneading lasted 10 minutes, until the dough becomes soft and homogeneous.
  • Semolina bread Semolina bread Semolina bread
  • The dough is very "grateful" when kneading, and no trace of it remains on the bowl, like the cat licked it clean! It is very pleasant to touch the dough with your hands, pliable in hands and work!
  • The dough is ready, slowly slipping off the hook - on arrival!
  • Semolina bread
  • The dough is yellowish in color, springy at hand!
  • Now let's measure the temperature of the "patient" body test to know exactly where and how to defend it.
  • The patient has a fever, the temperature inside the test shows 32 * C - that's a lot!
  • An urgent need to lower the temperature body dough, or at least not increase it (so that the yeast does not work too actively), for which I put a bowl of dough for proofing right on the table. I cover the bowl with a small hat (from winding the dough), put a thick large plastic bag on top of the bowl, tightly pack the bowl and leave it to stand. I settle it on the table, despite the fact that it is minus 25 * C outside the window, and it is not very warm in the kitchen, but the temperature of the dough should not be increased!
  • Semolina bread
  • The dough was allowed to stand for 45 minutes, during which time the dough doubled in volume, and the temperature of the dough dropped to 31 * C, the bowl was warm outside.
  • Semolina bread
  • I knead the dough in a bowl in a circle, from the edges to the center, it doesn't even stick to my hands, it's soft - and you don't need to wash the bowl!
  • Semolina bread
  • I spread the dough on a cutting mat, form an oblong bread, transfer it to a baking sheet and leave it to proof.
  • Since you cannot increase the temperature of the dough, and it is not hot in the kitchen, I am doing a little trick. I put a thick frying pan on the stove, turn on the fire, heat the pan so that only the bottom of the pan is heated and kept warm, turn off the heat, and put a baking sheet with dough on top of the pan. Thus, the heat will support the dough a little, will not allow it to cool down and it will distribute correctly.
  • It took about 30 minutes to proof the dough.
  • Semolina bread
  • While the dough was steaming, I turned on the heating of the oven at 250 * C.
  • Together with the oven, the ceramic pizza plate heats up, which will not allow the temperature to drop when the door is opened, and will create a hot tray for the baking sheet with a distant dough, and will give a good and fast growth of the dough during baking.
  • I put the finished dough in a hot oven, on a ceramic tile, and then bake it according to the scheme:
  • - start of baking 250 * С
  • - as soon as the dough has risen sharply and increased in volume, and the first brown spots appear on it, in about 5-7 minutes, I reduce the temperature to 200 * C.
  • - I bake bread for another 10 minutes, during this time the crust becomes tanned, red
  • - I reduce the temperature to 180 * C and bake for another 10 minutes.
  • - I reduce the temperature to 165 * C and bake the bread until tender.
  • The bread was baked for about 45-50 minutes.
  • And we got such a pretty little pig
  • Semolina bread
  • Semolina bread
  • Semolina bread

Note

Very nice and delicious bread!
Chicken crumb color, yellow!
There is a little olive oil in the smell and taste, but it does not interfere!
Immediately after baking, the crust is oak, but after cooling it became quite soft.

Conclusion: if there is no flour at home, feel free to use ordinary semolina for kneading, or semolina, and completely 100% of the cereal!
And you will get chic and tasty bread both in appearance and in taste!

On the forum there are several of my bread recipes using semolina.
Cook with pleasure and bon appetit! Semolina bread

Axioma
Admin, good health to you!
Recipe and method of baking your bread HIGHLY interested!
I ask for your permission to attend this topic.
Adore semolina bread!..
Thank you for the cooking technology and comprehensive presentation.
Admin
Quote: AXIOMA

Admin, good health to you!
Recipe and method of baking your bread HIGHLY interested!
I ask for your permission to attend this topic.
I love bread with semolina! ..
Thank you for the cooking technology and comprehensive presentation.

AXIOMA, mail for the honor of your presence in my topic! I also look at your bread and rolls

I began to look through books on Italy, I remembered the trip ... I saw the name of bread on semolina (semolina), which the Italians bake ... and I wanted to bake my own bread with semolina

Today I bought Italian wheat flour, I will make another bread with semolina based on Italian motives, I hope it will work out
Axioma
Dear, Admin!

I am in a hurry to visit you, with my own bread, but baked according to your recipe:

Semolina bread

Is it okay that I cut it at home? It turned out to be VERY huge, not every bread knife can beat him:

Semolina bread

To save the hostess from unnecessary trouble, I cut it again:

Semolina bread
Admin

AXIOMAwhat a handsome man! How about the taste of bread on semolina?
Thanks for using my recipe.

I also got a big one.Initially, the flour was set at 500 grams, but then I began to regulate the dough, I had to add flour - so I always give the last edition of the bread recipe, already worked out

Now we make a couple of toasts from the bread, fry the bread on a toaster, rub the crust with garlic, and top with tomatoes with basil and olive oil - and we get a purely Italian dish bruschetta - semolina bread with tomatoes and basil!

Oh, delicious!
Axioma
The bread tasted today at lunch with Thai seafood soup ...
Opinions about taste were divided. To whom did this bread remind the taste of sugar beet baked on a fire, and who really liked the color of the crumb ...
Half a loaf at dinner was gone.
I prepared this bread without any changes or improvisations. STRICTLY by prescription.
Here are some photo details of the process itself.

Dough after final kneading:

Semolina bread

Temperature measurement (patient body) test + 27 ° C:

Semolina bread

Test type after 45 minute fermentation at room temperature:

Semolina bread

Immediately to the desktop:

Semolina bread

Later 10 minutes after rolling the dough into the ball.
The dough is ready for molding:

Semolina bread

Last baking phase:

Semolina bread

Rather, its beginning. On the left on the panel of my oven, the number is the value of the temperature regime 165 ° C.
To the right is the number - 76 fixing the temperature inside the bread with a temperature probe (probe).
Longer is the temperature I set at the end of baking. When this reading is reached, the oven switches off automatically and a beep sounds.
Usually I open the oven doors and through 10 minutes I extract the bread.
What is called baking until done.

Semolina bread

I put a real Italian semolina in the recipe for this bread.
Admin

Quote: Opinions about taste were divided. To whom did this bread remind the taste of sugar beet baked on a fire, and who really liked the color of the crumb ...
Half a loaf at dinner was gone.


What an interesting association of the taste of bread But the fact that half of the loaf has disappeared speaks in favor of the taste and color of the bread
I, too, ate warm bread in thick pieces, especially the color of the bread!

AXIOMA, you have a very good oven, with a temperature probe - a super built-in function!

AXIOMA, tell me, what is your opinion on the control of the test by measuring its temperature? I like this kind of control, thus it is possible to avoid overheating of the dough and its overstatement.

Your opinion?
Axioma
Admin, Hello!
In order to feel once again the unforgettable taste of this bread, unique in color, I started the dough using Makfa durum wheat semolina:

Semolina bread

Single package weight 700 g.
The dough turned out a little softer:

Semolina bread
but otherwise everything is the same!

Proofing in this form:

Semolina bread

Baking in the same form on stone:

Semolina bread

On the grill:

Semolina bread

Here's the result:

Semolina bread Semolina bread Semolina bread

Work on bugs.
I shouldn't have made the cuts.
The bread looks like a big loaf ...
Proofing would need to be increased in time - the surface on the sides was slightly torn.
I did not measure the temperature of the dough.
Axioma
Quote: Admin


What an interesting association of the taste of bread But the fact that half of the loaf has disappeared speaks in favor of the taste and color of the bread
I, too, ate warm bread in thick pieces, especially the color of the bread!

AXIOMA, you have a very good oven, with a temperature probe - a super built-in function!

AXIOMA, tell me, what is your opinion on the control of the test by measuring its temperature? I like this kind of control, thus it is possible to avoid overheating of the dough and its overstretching.

Your opinion?

Admin!
I will add to the above.
The crumb color turned out to be paler and the bread tasted closer to neutral, without the intrusive aftertaste of baked sugar beet.
Consumption has dropped dramatically.

About the oven.
If only steam was provided in it - as in some elite models Siemens or Miele, the price would not have been!
Rather, it would cost much expensive.

AdminTo control the dough kneading by temperature, you need to have a huge practical experience and knowledge of the tenology of bakery.
I am still far from those.
At one time, I tried to attach a car thermometer to the bowl of the combine, which led to irreparable errors (overheating of the dough and irreversible destruction of the klekovina) and soon I gave up such an undertaking.
Admin
Yes, unfortunately, there is a noticeable difference between the two breads, with semolina it still looks better in appearance ... So there is a difference between semolina (even from hard varieties) and natural semolina.

AXIOMA, but on the contrary, I came to the conclusion that the temperature of the dough should be measured and this factor of control over the dough should be used. Why? I suggest reading my (and not only) calculations on this topic here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html and I would like to hear your opinion ...

No, I don’t argue (I don’t suggest, I don’t insist), each of us chooses his own path, his own control over the dough, gets used to it, and it helps - and this can be seen in your gorgeous bread!
Just knowing your pedantry to the approach of baking, and I would like to know your opinion, how useful and applicable this can be

Aaaaaa, I understand why the color of the bread is different! I used completely natural semolina (no flour), it has a yellow color
* Gulya *
hello semolina is this durum flour? what can replace it? I've never even seen one like this in our city.
Admin
Quote: * Gulya *

hello semolina is this durum flour? what can replace it? I've never even seen one like this in our city.

Semolina is sold in KRUP sections. If you don't find it, bake from small semolina, it will work! True, the color won't be so yellow
* Gulya *
aha, everything is clear.
Scarecrow
Quote: Admin

This means there is a difference between semolina (even from hard varieties), and natural semolina.


Semolina is not a semolina. And semolina is not semolina. They are even different in color. Yellow semolina made from specific flours.
Moreover, there is a rather coarse semolina, and there is a semolina flower (that is, like, semolina flour, that is, a much finer grinding).
Admin
Quote: Scarecrow

Semolina is not a semolina. And semolina is not semolina. They are even different in color. Yellow semolina made from specific flours.

Agree! But if there is no semolina in the city - what to do?
I just baked bread from a semolina, which is suitable for baking muffins, small semolina Semolina bread

I have baked bread from 100% semolina more than once - a decent bread!
Scarecrow
Quote: Admin

Agree! But if there is no semolina in the city - what to do?

I have baked bread from 100% semolina more than once - a decent bread!

Yes, I do not argue that it is good. And it will work, I tried it myself. But these are just different breads, just so that a person knows.

I tried to make pasta with semolina (replace durum, that same semolina flower) - completely different things.
Admin

Natasha, I know about this, and semolina, and I have two types of semolina, including a fine one for baking a pastry chef and muffins ... from which I baked bread ...

What can I say to the girl? Well, I'll find her some information about semolina now - it will make it easier for her if they don't have semolina for sale in the city? So I propose to replace it with semolina ...
Kisena
Admin. What brand of oven you have, I just did not notice (or maybe did not pay attention) in stores, now I am thinking about the choice
Admin
Quote: Kisyona

Admin. What brand of oven you have, I just did not notice (or maybe did not pay attention) in stores, now I am thinking about the choice

My oven is Siemens HB 780570, the minimum temperature is 30 * C, two modes of baking bread, including with steam, the maximum temperature is 300 ° C. And many more different modes.
But, I bought an oven in 2007, I don't know if there are any now.

You probably need to search the internet for ovens with characteristics for baking. If you buy a new one, then for sure with the necessary characteristics.

Good luck!

I found it on the internet 🔗, but for some reason the price has grown ... I had it for 40 thousand rubles
Kisena
Admin, allow me one more stupid question: do you measure the temperature of the dough with an ordinary (human) thermometer or street thermometer ?!
Admin

Kisena, why stupid? Questions are different, so something is not clear

I have a thermometer for the test

Semolina bread

Take-off temperature from -25 to + 50 * С, case plastic, and it is right! I bought it as a "test thermometer"

Now the thermometer is + 24 * C, the same as the temperature in the kitchen. So it works just like a regular thermometer.
Apparently the whole "trick" in plastic closed caseso that glass and mercury / dye do not accidentally get into the dough during kneading.
GULNARA P
Hello, Tatyana, can this recipe be adapted to a bread machine?
Admin
Quote: GULNARA P

Hello, Tatyana, can this recipe be adapted to a bread machine?

Sure you may!
Semolina, small wheat groats, so it is advisable to soak it in water in advance so that it becomes softer during the kneading process. The consistency of the dough is shown in the photo.
It should be borne in mind that the recipe is designed for finished bread weighing about 900-1000 grams.
Madison
Tanya-Admin, I was very interested in your idea to replace some of the flour with cereals.
I haven't seen Semolina here.
But I've been looking at corn grits for a long time.
She is so sunny yellow !!!
I would like a bread so sunny!
What do you think, what part of flour can be replaced with it, so that without compromising the quality of the bread (so that it rises well and is tasty, and not just yellow)?
Admin

You can make a replacement for corn grits or a mixture of grits.
But first, we soak the grain and cereals with water and stand for 16-18 hours. Then we drain the water and break this mass with a blender to the state of a liquid gruel. Otherwise, the corn grits are very hard and do not have time to soften when kneading and proving the dough.

I have recipes like this, take a look:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49812.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45204.0
🔗
Madison
Tanya-Admin, thank you very much!
Admin
Quote: Madison

Tanya-Admin, thank you very much!

Bake bread for health!
GULNARA P
Quote: Admin

Sure you may!
Semolina, small wheat groats, so it is advisable to soak it in water in advance so that it becomes softer during the kneading process. The consistency of the dough is shown in the photo.
It should be borne in mind that the recipe is designed for finished bread weighing about 900-1000 grams.
Hello, if you soak semolina, how much water will you need? I tried to make this bread without soaking in the whole grain bread mode, I cut all the components in half, the bread did not rise well, in the end I immediately put it all on croutons, the child liked the croutons))) But still I would like it to turn out the next time)))
Admin
Quote: GULNARA P

Hello, if you soak semolina, how much water will you need? I tried to make this bread without soaking in the whole grain bread mode, I cut all the components in half, the bread did not rise well, in the end I immediately put it all on croutons, the child liked the croutons))) But still I would like it to turn out the next time)))

My recipe says:
Put the bowl in the food processor, add semolina, and quickly knead the dough, leave the dough alone for 20-25 minutes so that the cereal absorbs the liquid. This will help determine the amount of additional liquid during the main batch.

Semolina is large and small. I use small cereals for bread, they are like small semolina. And I don't soak it first, so as not to turn it into porridge.

If you want to soak, fill with water and leave for 30-60 minutes, and then try on the bite (do not hesitate to take a sample from everything that you cook!), The exposure time in the liquid will depend on this. The amount of liquid also depends on the absorbency of the cereal.

I pre-soak the cereal so that it absorbs the liquid, and this will help to determine the main amount of liquid for the dough, so that during the kneading process the cereal does not take all the liquid from the dough, then the bread will turn out steep.
GULNARA P
Thank you)
Inna256
Tatiana, thanks for the recipe.
Made from the most ordinary decoy. I entrusted the kneading to a panasonic bread maker on pizza mode.

Admin

Inna, a beautiful and neat bread turned out Peki to health!
Rottis
Tatyana, I am gratefully from the whole family
Well, very tasty bread. True, I made the dough in a bread maker, I did not measure the temperature during proofing,
I don't have a stone yet, it's in the oven. temperature 230 ... But all this did not stop baking delicious bread !!!
accept report:
Semolina bread

Semolina bread

As always, a detailed interesting recipe and a fantastic result
Admin

Lenawhat a gorgeous crumb, white, fluffy
Peks more and more to the health of the whole family
Rottis
Necessarily!

I'm waiting for my husband's gift: stone and proofing baskets ...

So wait for reports)
Admin

I will wait!
Rottis
Tatyana, but how to insert a link to your recipe in another topic?
Admin
Quote: Rottis

Tatyana, but how to insert a link to your recipe in another topic?

For example this recipe, look:


Rolled oat porridge with flax bran (in a multicooker Redmond RMC-01) (Admin)

Semolina bread

Next to the button (top right) Semolina bread there is a small button with a picture Semolina bread click on this button and a blue line appears next to it with a link to the recipe. Copy this link with the mouse and paste it anywhere you want to insert a link to the recipe in the post.

You don't need to do anything else !!!!! The link itself will turn into a picture, as I showed above.

Likewise with this recipe, copy the link on the first page of the recipe.


Semolina bread (Admin)

Semolina bread
Rottis
Thank you!!! Happened! So, I think, it is more correct than writing the title and author)
Admin

Well, it depends on the situation: where and what needs to be inserted.
Rottis
in the theme of the stove in which it baked)
GTI Tatiana
Admin, Tanya, thank you very much for the recipe.
Yesterday I bought Semolina Semolina from durum wheat, made in Shebekinskaya. I decided to try it on this recipe. Dry yeast was not at hand and took pressed Lux. The rest was measured out according to the recipe.
The result is a very beautiful and tasty bread. I will definitely repeat.

Thank you
Admin

Tanyusha, to your health!

I am so glad that Peki still liked the bread, please your family
GTI Tatiana
Tatyana, I will definitely repeat it more than once))) I didn’t know that you can get such delicious bread from this semolina.
I always look for such semolina, because M-ki are sold everywhere, but T-shki are not often found.

I accidentally got the recipe Thanks again
Admin

Tanyusha, for your information - from ordinary semolina also wonderful bread turns out, try
GTI Tatiana
Quote: Admin
from ordinary decoy
I will definitely try to go crazy
GTI Tatiana



I will try to bake in HP on the main mode. But first I made a batch so that the semolina swelled.
Katarzyna
Admin,
Tatiana, help !!! What happened ?! I baked your bread, it is wonderful, it is very tasty, so unexpected that it should have become everyday! But! What could I have done wrong, I can't imagine ... I baked it on Sunday in the middle of the day. Used semolina T ashanovskaya. She did not deviate from the recipe. On Tuesday, the crumb of the bread had an eerily sour smell, became wet and sticky.I kept it in a paper bag and in a plastic bread basket. I had the same situation with all the breads baked with the old dough. Save me, Tanya !!! Remove the mental burden)) Thank you
Tomorrow I'll try to do it again, I'll write later how he behaved ...
Scarecrow
Katarzyna,

Do you have potato disease in your bread? Read about it and compare.
NatalyaB
Quote: Scarecrow
Do you have potato disease in your bread? Read about it and compare.
Is very similar.

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