Sicilian sesame bread Mafalda (oven)

Category: Yeast bread
Kitchen: italian
Sicilian sesame bread Mafalda (oven)

Ingredients

Semolina flour 450 g
Wheat flour of the highest grade 110 g
Salt 2 tsp
Warm water, t = + 35 ° С 310 ml
Barley malt 5 g
Dry fast-acting yeast 7 g
Sesame seeds for sprinkling arbitrarily

Cooking method

  • Mix both flours.
  • Toast the sesame seeds until golden brown in a dry skillet:
  • Sicilian sesame bread Mafalda (oven)
  • Dissolve yeast in warm water, add malt, let stand 10 minutes.
  • Sifting flour in parts, knead the elastic dough, adding salt at the end.
  • Dough kneading time 2-th speed of the combine 10 minutes. Six minutes without salt, plus 4 minutes with salt.
  • Sicilian sesame bread Mafalda (oven)
  • Roll the dough into a ball and place in a greased dish:
  • Sicilian sesame bread Mafalda (oven)
  • Cover and let it come up for 1 hours.
  • Knead the risen dough, shape the bread, cover and let sit over the course 40 minutes.
  • Details about molding.
  • Divide the whole dough into 3 equal parts by weight. We roll up two of the three parts into a ball and cover with a napkin so as not to dry out, and from the third we roll out a tourniquet about 80 cm long.
  • Sicilian sesame bread Mafalda (oven)
  • Lay out the flagellum as a zigzag:
  • Sicilian sesame bread Mafalda (oven)
  • Put the remaining "tail" over this zigzag:
  • Sicilian sesame bread Mafalda (oven)
  • Brush the bread with water, sprinkle with sesame seeds, lightly press the seeds with your hand or a silicone spatula:
  • Preheat oven to 230 ° C together with the stone.
  • Place the bread in the oven on 10 minutes.
  • Then reduce the temperature to 200 ° C and bake more 15 minutes.
  • Remove the bread from the oven and transfer to a wire rack to cool.
  • What a beautiful curly bread that looks like a treble clef:
  • Sicilian sesame bread Mafalda (oven)
  • Sicilian sesame bread Mafalda (oven)
  • Incision:
  • Sicilian sesame bread Mafalda (oven)
  • This is not just bread, but a song !!!
  • And his form is musical!
  • Sicilian sesame bread Mafalda (oven)
  • I wish you pleasant and delicious pastries!

The dish is designed for

Three rolls

Time for preparing:

4 hours until done

Cooking program:

oven

Note

Mafalda bread is very popular in Sicily, it is a small 200-300 gram bun with a crispy thin crust sprinkled with sesame seeds and soft porous crumb.
It is traditionally baked from semolina, but sometimes from a mixture of semolina and flour from soft wheat. Moreover, they began to mix flour with semolina in difficult times, out of economy, because flour from soft wheat is cheaper.

MariV
What handsome men!
Milda
AXIOMAwhat bread! And the molding is very interesting, we take it into service, thanks!
Olga from Voronezh
Thanks for the recipe!
Gerda1
What is semolina flour? and where to get it? and what can be replaced, if possible, of course?
Vitalinka
AXIOMA, as always you have wonderful bread and the molding is very interesting !!!
Axioma
Quote: MariV

What handsome men!

MariV!
Thank you very much for the praise!
Photo for you:

Sicilian sesame bread Mafalda (oven)

14anna08
oh, what a beauty !!! sorry we only sell semolina!
still voprosik 2 speed on Bosch Mim 4 series corresponds to 2?
Axioma
Quote: Milda

AXIOMAwhat bread! And the molding is very interesting, we take into service, thanks!

Milda! Good health!
If you do not know what to bake from semolina, throw away any doubts and bake Sicilian Mafalda.
Here is her unpretentious molding:

Sicilian sesame bread Mafalda (oven)

This bread is typical of Sicily. Famous for its shape... Although there are several, the most notable one is, "Оcchi di Santa Lucia".
Arka
Very appetizing bundles! The cut is amazing!
Axioma
Quote: Olga from Voronezh

Thanks for the recipe!

Olga from Voronezh!
You are welcome!
Another, similar recipe for Mafalda bread:

Biga:
150 g strong wheat flour,
Water 100 r,
Pressed yeast 1,5 g.

Dissolve the yeast in water and add flour to knead the dough until smooth.
Place the dough in a container greased with olive oil, cover with foil.
Fermentation time 16-20 hours at temperature 17-20 ° C or 8-10 hours at 26-28 ° C.

Dough:
All biga
Semola from durum wheat (milled) 450 r,
Water 280 r,
Yeast 7 r,
Salt 11 r,
Barley malt *) 3 g.

*) Here is the malt:

Sicilian sesame bread Mafalda (oven)

Here's a loaf of bread:

Sicilian sesame bread Mafalda (oven)

Sicilian sesame bread Mafalda (oven)

Dough

Sicilian sesame bread Mafalda (oven)

divided into 2 parts, forming "zig-zags":

Sicilian sesame bread Mafalda (oven) Sicilian sesame bread Mafalda (oven)

These chubby buns with semolina delighted me after cooling:

Sicilian sesame bread Mafalda (oven)

The crumb seemed to me too soft:

Sicilian sesame bread Mafalda (oven)

Color, taste and aroma are mesmerizing!
Axioma
Quote: Gerda1

What is semolina flour? and where to get it? and what can be replaced, if possible, of course?

Gerda1!
Semolina is flour - grains from durum wheat varieties, flour for the production of pasta.
You need to buy it in the supermarket in the flour and cereals department or in the online store.
Take a look, please, in temku, (Answer No.8), you may find something useful for yourself.

Quote: Vitalinka

AXIOMA, as always you have wonderful bread and the molding is very interesting !!!

Vitalinka, Hello!
You are very kind to me!
Thank you for your courage and compliments!
The crunch of fresh crust and the enchanting aroma of sesame reminds me very much of Turkish simits.

Gerda1
Quote: AXIOMA


Take a look, please, in temku, (Answer No.8), you may find something useful for yourself.
looked in, got a big thank you
But in our country I have never met such flour
We even have Russian flour in few places
Axioma
Quote: 14anna08

oh, what a beauty !!! sorry we only sell semolina!
still voprosik 2 speed on Bosch Mim 4 series corresponds to 2?

14anna08, for the kind words I say thank you!
I'm also sorry that you only sell semolina ...
You can replace semolina with semolina, but you will lose in taste and aroma! And the dough behaves differently.
Is that practice to form zig-zags?
About the Bosh MUM 8400 combine.
Label "2"corresponds to the second speed!

Quote: Arka

Very appetizing bundles! The cut is amazing!

Arka!

Thank you sincerely!
Axioma
Quote: Gerda1

looked in, got a big thank you.
But in our country I have never met such flour.
Even Russian flour is rarely found in our country.

Gerda1definitely not worth looking for semolina in social stores.
Rarely will anyone dare to buy Italian flour for 1 kilogram package for more than $ 5.

Sicilian sesame bread Mafalda (oven)

Such a product, in most cases, is offered in large grocery supermarkets.

But, as they say, for not having stamped paper we will write on the wrapping paper.
In other words, we will bake from TM "Makfa" semolina

Sicilian sesame bread Mafalda (oven)

But the taste will be noticeably bland ...

Kink:

Sicilian sesame bread Mafalda (oven)

I wish everyone delicious and aromatic pastries!
MariV
Quote: AXIOMA

MariV!
Thank you very much for the praise!
Photo for you:

Sicilian sesame bread Mafalda (oven)

Oh!
Thank you!!!!!
P.S. Yesterday I was in a large supermarket - after all, I'm looking for real Italian. I came across Finnish - it said - semolina - in Russian, then - semolina.
14anna08
AXIOMA, excuse me, I probably asked incorrectly, I saw in your profile that you have an 8 series harvester, this is my 4 series - you have more speeds there. Well, okay, I won't pry you.
Axioma
Quote: MariV

Oh!
Thank you!!!!!
P.S. Yesterday I was in a large supermarket - after all, I'm looking for real Italian. I came across Finnish - it said - semolina - in Russian, then - semolina.

MariV, I wish you good health!
Here I have already written about my understanding of what semolina is. Although I find it difficult to explain the difference between semoloy and semolina!
I suppose if it was necessary to compare c / w wheat and wheat without bran?
Judge for yourself by analyzing the information from the source:

🔗

🔗

Semolina, as I understand it, is a kind of flour (something between semolina and grains), but always from solid wheat !!!
I look forward to impressions.
MariV
Mutually health!
And yet I baked with semolina (semolina) - I liked it very much!IN THE BREAD.
Slonique
Thank you for the next "sesame" recipe, we really love it! I will do it on semolina, there is no other way out - I really want to!
Slonique
I baked it on semolina. Not handsome, of course, but my son with milk and honey has already "screwed up" half of one roll! I apologize for the pictures - I took them on my phone.
Sicilian sesame bread Mafalda (oven) Sicilian sesame bread Mafalda (oven)
Axioma
Quote: Slonique

I baked it on semolina. Not handsome, of course, but my son with milk and honey has already "screwed up" half of one roll!

I apologize for the pictures - I took them on my phone.

Slonique! Rolls are a song!

Sonulya cut 1/2 roll! Have you even tried it? How does it taste? Did you like the scent?
And don't worry about the photo - the main thing is that the rolls are delicious!
Please see useful information HERE... All comes with experience...
Slonique
AXIOMA! Thank you for such pleasant feedback! Now I am writing, my eldest comes up again and ... Mom! And there are still rolls left? I'll be with milk!
Itself, too, could not resist - I am a "sesame soul", I liked it, I just want to, of course, with the right flour to experience. And the pictures are just awful - it was necessary, not only was the camera down, but also the light bulb in the kitchen burned out. The first time I have such a puncture. In short, you have to do take 2.

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