Sourdough loaf with semolina

Category: Sourdough bread
Sourdough loaf with semolina

Ingredients

wheat flour 1 or in / grade 400-410 grams
semolina, brand M 2 tbsp. spoons
water 200 grams
active wheat leaven of 100% moisture based on lemon yeast 150 grams
honey 1 tsp
salt 9 grams
dry yeast 1 gram

Cooking method

  • The batch was made in KhP.
  • Pour semolina and add enough flour to make a weight of 450 grams.
  • Load all the ingredients into the HP bucket according to the instructions.
  • Knead using the "Dough" program.
  • We take out the dough. It is soft but not sticky at all.
  • Fermentation for 120 minutes. Stretch-fold once in the middle of fermentation.
  • Form a loaf.
  • Proofing on a sheet of paper seam down, covered with foil, 60-70 minutes.
  • Make several cuts, sprinkle with water.
  • Baking on a hearth, on a hot plate, in a hot cast-iron pan without a lid, or, as I have on a perforated sheet.
  • Temperature is 240 degrees. First 10 minutes with steam.
  • We remove the steam, ventilate the oven, lower the temperature to 180 degrees.
  • We bake until tender. I have a total baking time of 35 minutes.
  • We take out, cool on a wire rack. We cut and enjoy.
  • Sourdough loaf with semolina
  • Sourdough loaf with semolina
  • Delicious bread for you!

The dish is designed for

1 loaf

Time for preparing:

4.5 hours

Cooking program:

HP, oven

Note

Delicious, easy to prepare, aromatic bread. Suitable for any dish.
Bread is my fantasy!

Galina S
Angela !!! what a crust what a cleverness you are !! I have no words
stanllee
Ooooh, what a cool one!
ang-kay
Checkmark, Maryana!Thank you girls for the praise addressed to me!
MariS
Another handsome man with a ruddy crust! Angela, I never tire of admiring - you are a true master of bakery. Thank you for your amazing recipes and beautiful photos!
ang-kay
Thank you,Marinochka!It is very pleasant to read such words. While still learning and learning everything.
MariS
Quote: ang-kay
While still learning and learning everything.

That's for sure ... Only some people still have to walk and walk before you. Nice to behold such beauty!
ang-kay
Sonadora
Angela, very nice bar! When there is SUCH bread in the house, no pastries and cakes are needed.
CurlySue

Angela, an interesting recipe!
The truth is not clear at all this:
Quote: ang-kay
Temperature is 240 degrees. First 10 minutes with steam.
We remove the steam, ventilate the oven, lower the temperature to 180 degrees.
Start with steam. We remove the steam and ventilate the oven? How long? And where exactly at this time is the loaf (in the oven?)
and why ventilate? If, in my experience, the moisture evaporates immediately within 0.5-1 minutes, so by itself?
And how does a yeast dough that has just started baking behave? As far as I know, yeast dough does not like abrupt changes very much - airing, opening doors in the first half of the baking period - it can fall a little or even a lot.
There are a lot of questions, I hope you will slightly add to the description.
ang-kay
Quote: CurlySue
Start with steam. We remove the steam and ventilate the oven? How long? And where exactly at this time is the loaf (in the oven?)
Lena. Start with steam for 10 minutes at 240 degrees. While we take out a container with water, the oven is ventilated. Loaf in the oven. Reduce the temperature to 180 degrees.
Quote: CurlySue
and why ventilate? If, in my experience, the moisture evaporates immediately within 0.5-1 minutes, so by itself?
And you open the oven after this time. The steam will go into the room. This is visually no pair.
Quote: CurlySue
And how does a yeast dough that has just started baking behave? As far as I know, yeast dough does not like abrupt changes very much - airing, opening doors in the first half of the baking period - it can fall a little or even a lot.
During this time, the dough is covered with a crust and nothing will happen to it. It will not fall off under any circumstances. This is not a biscuit.
Quote: CurlySue
I hope you will add a little more description.
It seems to me that everything is very clear in the description.
ang-kay
Quote: Sonadora
no pastries and cakes are needed.
That's for sure!Manyun,thanks for stopping by for bread. And thank you for the kind words.
Albina
Angela, what a fried beautiful bar. No, no, and I look at it. True, I haven't started the sourdough yet I'm playing with liquid yeast on the sly
ang-kay
AlbinaSo bake with liquid yeast. Make a pre-enzyme. You get the same starter culture of 100% moisture. Thanks for the praise.
Albina
I kind of did not consider PF as a leaven. Thank you, I will. You just have to choose the time.
NikolЬ
ang-kay, Thank you! Today I made a bar according to your recipe! True, she didn't put in the yeast. only leaven. And finally I did it! I read your forum for a long time, I made sourdough ... I baked two breads (rye), but one burned, the second was not baked, but that's not the point! Well, I'm learning ... I make mistakes, and I take them into account)) And here's the first decent bread! Hurrah! I did it!!!!!
Sourdough loaf with semolina 🔗
Sourdough loaf with semolina 🔗

But a small joint nevertheless watched me!) Baking paper stuck to the bottom of the loaf. How can you get rid of it? Nobody knows?)
ang-kay
Irinawhat a wonderful loaf you got! Just a lovely sight! Now you have fallen for this bait! Yeast may or may not be put in. It's just that the process is accelerated with yeast, which saves time and prevents the development of sourness, which may appear in bread.
About paper. This is such a paper. You need to find the best quality. Try to lubricate it before use, although it may not help either. And I have had such "shoals". Do not gnaw it off the bread with your teeth.
Thank you very much for the trust in the recipe and the masterful implementation.
NikolЬ
Quote: ang-kay
what a wonderful loaf you made! Just a lovely sight!
Angela, thanks! I myself will not stop looking! And about yeast - thanks, you anticipated my question. I just wanted to ask about the sourness. In rye bread, it is appropriate, but in white bread somehow ... not very. Next time I will do it strictly according to the recipe Yes, and I have already suffered with this paper, thank God, the last sheet was yesterday ... I bought another one already
By the way, maybe someone will come in handy (if this has not yet been written) ... For proofing, I went for a long time yesterday and looked for some semblance of a form ... I did not find anything. But I came up with this. I took a plastic napkin (such dense rectangular ones ... there are still pictures with them), bent it along the "boat", pinned one edge to the wall, fixed it with a second heavy box so that it would not part ... covered it with a towel, sprinkled flour and stood perfectly! But the sides are not inflated !!! It's very convenient and you don't need to buy anything extra!
NikolЬ
Here's my cutaway bar!
🔗 🔗
ang-kay
Irina, everything worked out great. Well done! Congratulations on your first real bread! Hurrah!
NikolЬ
AngelaThank you for your recipe and the experience you generously share!
I am not ashamed to ask ... but advise something else outstanding from your recipes
ang-kay
Lenochka,to me. as the author of my recipes, I like everything. Of course, something is more and something less. I do not even know. There are a lot of recipes in my profile. See what suits you in terms of ingredients and try it if you wish. All breads are very edible, without frills and unexpected ingredients incompatible with bread.
NikolЬ
Thank you, went to watch)
Leming
I baked this bar again. This time in the oven.
But again with minor changes to the recipe and jambs.
I replaced some of the water with apple jam (needed to be disposed of). But the water was not enough and it was necessary to add about 70 ml more during the mixing process. As a result, the balance of water-liquid was not the same as in the author's recipe, since the dough turned out to be sticky.
And I don't know how to mold beautiful loaves ...
During the baking process, the crust broke, it is almost imperceptible - and the incisions did not help. or I did them wrong.

But the taste of the loaves (I made two of them, not one) is just great. I have an active leaven.I didn’t let her stand. Therefore, the loaf is not sour. And the holes made me incredibly happy
That's what I did.
Sourdough loaf with semolina Sourdough loaf with semolina

ang-kay, thanks!
ang-kay
Leming, thanks for the report. I'm glad I liked the taste.
Quote: Leming
I replaced some of the water with apple jam
I'd. if the experience is not enough, I tried to do it strictly according to the recipe. (no offense). This is to learn to see and feel the dough. We all learn all our lives. And we will die as fools, as they say.
Quote: Leming
beautiful loaves, I do not know how to mold.
There are a lot of videos on the Internet for molding loaves and any other bread.
Quote: Leming
and the incisions didn't help
You need to do them a little deeper.Leming, I do not know. what is the name in life, everything will be obtained with experience, if there is a desire and aspiration. Good girl, try it.
rodnik
Angela, cool recipe! This is what I have been looking for today for about an hour! There was about 120g of sourdough left after the pies. I run to knead, only probably with my hands, I have never kneaded sourdough dough in KHP, and I really love it with my hands, soothing! I will definitely report)))
ang-kay
Olga, I will wait. Hands, of course, you can, but for a long time, but if you like it and soothe, then of course.
rodnik
Angela, well, here I am with a report! Everything seemed to work out fine. The disadvantages of my inexperience are the molding of the loaf, and the cuts, and the biggest problem, it is a very hard crust on all my breads and loaves. The case is evident in the oven. I can’t handle it. Yes, my dough turned out to be very steep (here I remembered about the bread maker, while kneading for 25 minutes !!!!). I took flour from Starooskolskaya general purpose. For her, you can see more liquid, but I realized late. The taste is very interesting, some kind of fruit and something))) aroma: girl_romashka: Tasty in general. Thanks for the recipe. I'll definitely do some more exercise!
Sourdough loaf with semolina
ang-kay
OlgaThank you for bringing your handsome man! I'm glad I liked the taste.
About the flour. Of course, it is all different, with different moisture capacity. Therefore, the water needs to be regulated according to your own.
About the thick crust. This is because there is not enough steam. If you cannot do it correctly, then bake it under a bell. In general, you are a fine fellow! Everything will come with experience and desire.
spring
ang-kay, Angela, good evening! I have a Panasonic, the dough mode is 2-20, of which 1 hour is somewhere equalization, then 1-20 is the rest. After the bread machine, should I still leave it to ferment for 120 minutes, or should I immediately form the loaf and proof it?
ang-kay
Elena, in HP only make a batch. Take out and put separately for fermentation. If you leave it in the HP after kneading for an hour, then take it out, stretch it, fold it and let it wander for another hour in another place. Then molding and proofing
spring
Angela, as I understand it, put everything in a bread machine, 2-20 (OF THEM, THE TEMPERATURE LEVELING HOURS), then took it out, stretched it, folded it and fermented for an hour, then the whole molding. Or on the program. dumplings, kneaded, pulled out and everything is as in your recipe. After all, you can make a batch for a program. Dumplings?
ang-kay
Of course, knead the dumplings on the program and remove. I thought that after kneading the dough was in HP for an hour,
Sedne
Tell me, can you make semolina from durum wheat?
spring
I thought correctly, if the program "Dough", there is a cycle of 2-20, and the program "Pelmeni", it immediately starts kneading, in short, if possible in this mode (only kneading, without any proofing), then I will use it. I love your bread, Angela, my favorite "Agrotourism".
ang-kay
Elena, so you just need to make a batch. Shift anyway so that the cycle is correct.
I am very pleased that it brought you joy and the bread took root in the family! Peks with pleasure.
ang-kay
Quote: Sedne
Tell me, can you make semolina from durum wheat?
Svetlana, of course. Only regulate the water. I just don't have one pure, but only with sprouts.
spring
ang-kay, Angela, thanks!
Angella
Good evening everyone!
I want to thank the hostess for an excellent recipe. I specially registered here to express my admiration and gratitude! This is the best sourdough loaf recipe I've ever tried !!! Only according to this recipe I got the bread I dreamed of! I wore it to work - they said that this bread is worthy of a Michelin star!
Once again - MANY THANKS !!!
Sourdough loaf with semolina
Sourdough loaf with semolina
Sourdough loaf with semolina
ang-kay
Angella, how nice. Thank you. I am glad that everything worked out and I liked it. And it's even nicer that I specially registered for such praise. Thank you.
Angella
By the way! I see that you are from Ukraine! There is just one more reason to add oil! Recently I discovered flour produced in Ukraine in Riga! My joy knew no bounds! You have it completely different! Real! I used to take a little from Odessa on occasion, but now I can buy here! Our European one cannot be compared!
ang-kay
Angella, how? And we all think that you have better
Angella
Unfortunately, we have everything plastic and monosodium glutamate! Natural, peasant is very little, and even then, only in season, and very expensive. When I go to Ukraine, I eat without stopping! Because it's delicious!
ang-kay
Angela, oh. Soon we will have European standards. Let's eat everything according to the rules. Before that, they did not know how to produce and cook.
dogsertan
Quote: Angella
Recently I discovered flour produced in Ukraine in Riga!
Angela, but you can specify exactly where.
Quote: Angella
Our European one cannot be compared!
I don’t know how about a comparison, but we also have good enough flour in the EU, I mainly use this one.

Sourdough loaf with semolina
Angella
dogsertan, In the stores "MEGO". It is called "Dikanka". Such little blue packs. There are 2 and 1 kg each.
And about Saimniece - it doesn't have to be thrown in the trash bin a couple of times, just opening the package. Incredibly bitter. The quality of our flour is very much dependent on the batch - I have already noticed this for sure! Sometimes it’s a good game, and sometimes Mom don’t cry! And from any manufacturer. Lottery in general!
dogsertan
Quote: Angella
In "MEGO" stores. It is called "Dikanka".
Angela, Thank you
dogsertan
Angela, with gratitude Flour, of course, is 10 times better than local. I made a lot of pastries, the only thing is it (flour) is less water-absorbing (my subjective opinion), but otherwise ... the bread is perfect.
Sourdough loaf with semolina
ang-kay
Sergei, I also found it with us, but there is much better and cheaper (with us). But this one is also good and not water-intensive, that's for sure) Here is our production, but everywhere in different areas there is its own flour.
dogsertan
Quote: ang-kay
and at a cheaper price
AngelaIt costs 1.49 EU (kopecks) in our country, local flour sometimes costs more.
Quote: ang-kay
I also found it with us, but there is much better
Well, Ukraine is a granary, and we have all only fodder grain (wheat), rye is really good. Angela all the best to you, please us with your wonderful bread

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