Wheat loaf with semolina

Category: Yeast bread
Wheat loaf with semolina

Ingredients

Dough:
dry yeast 0.75 g (1/4 tsp)
wheat flour of the highest grade 100 g
water 75 g
Dough:
dough all
dry yeast 1.5 g (1/2 tsp)
wheat flour of the highest grade 110-130 g
semolina 20 g
milk 75 g
sugar 20 g
salt 3 g
butter 30 g

Cooking method

  • Dough:
  • Mix yeast with flour, pour in water. Stir until all flour is evenly moistened.
  • Fermentation at room temperature for 1 hour, then in the refrigerator for 12-48 hours.
  • Finished dough structure:
  • Wheat loaf with semolina
  • Dough:
  • Before kneading the dough, let the dough warm up at room temperature for about an hour.
  • Add yeast, semolina, milk, sugar and 100 grams of flour to the dough.
  • Knead for 7-8 minutes.
  • Add softened butter and remaining flour until a moderately soft, firm and slightly sticky dough is obtained.
  • 5 minutes before the end of the kneading, add salt to the dough.
  • Dough immediately after kneading:
  • Wheat loaf with semolina
  • Leave the dough to ferment at room temperature for 2 hours.
  • Dough in the middle of fermentation:
  • Wheat loaf with semolina
  • An hour later, in the middle of fermentation, put the dough on the table, stretch and fold like a business envelope. Fold the resulting rectangle lengthwise with an envelope again.
  • Wheat loaf with semolina
  • Dough at the end of fermentation:
  • Wheat loaf with semolina
  • Knead the finished dough. Form a loaf in any convenient way. Put the dough piece on a baking sheet, cover with loose foil.
  • Wheat loaf with semolina
  • Proof at room temperature for about an hour, until the dough piece is doubled.
  • Wheat loaf with semolina
  • Before planting in the oven, make several oblique cuts on the dough piece.
  • Bake in an oven preheated to 230C (convection 210C) degrees with steam for the first 7-8 minutes, then lower the temperature to 190C (convection 170C) degrees and bring the bread to readiness.
  • Wheat loaf with semolina
  • Wheat loaf with semolina

The dish is designed for

1 loaf weighing 380-400 grams

Time for preparing:

4 hours

Cooking program:

oven

Vinokurova
Aaaaa, my third eye opened !. I understood from the photo, Manyasha baked new bread
And Beauty again!
Svetlenki
Manka, Manechka, I already admired the patterns of the dough !!! It should be hung on the wall, chessword! Well pretty!

And the crumb is makiiiiish! Airy fuzzy.

Thanks, maybe I'll try ...

What do you think, what if semolina? Does she behave differently in terms of moisture absorption and will not affect the dough crumb so much? It's just that semolina seems to be useful, I would dare to make bread according to your recipe with it!

Sonadora
Alyona, Sveta, girls, thank you very much for stopping by and for the praises. I would be very glad if you like the bread. My people were very pleased with this bread: thin-crust, soft, crumb easily regains its shape after compression. I baked for three days in a row, slightly changing the proportions. This variant was recognized as the most successful.

Quote: Svetlenki
What do you think, what if semolina?
Shine, I think it will be great with semolina.
kavmins
what a wonderful loaf! just lovely sight! I wonder if you can just bake it in HP? otherwise I don't have an oven (((thanks for the wonderful recipe!
Sonadora
kavmins, I think that when baking in a bread maker, the recipe will have to be counted. I would only take twice as much, except for the yeast in the dough.
Svetlenki
Manechka, but tell me, please, as a very experienced baker ... Fermenting such a long dough means that as a result, a unique bouquet of aromas is obtained in the finished bread. Do you support such a statement in your experience? Is it worth bothering, organizing and still switching to cold-fermented bread?
Rada-dms
Man, and you and I today baked bread together with semolina! Only by sight and in HP, since I am at the dacha. Tomorrow I'll do it according to your recipe, yeah! Luxurious gluten!
lu_estrada
Manechka, amazing bread!
Albina
Manyashenkaas always a breathtaking bar 🔗
Rituslya
Oh, what a loaf !!!
I would have grabbed his flank!
A fairy tale, not bread!
Manechka, I understand that the dough can be calmly in the refrigerator from 12 to 48 hours, right? That is, at any moment in this interval, I can use it, right?
I am still a baker, so I still have the same questions.
Thank you, Manechka, for such an airy powder!
Sonadora
Olga, Lyudmila, Albina, Rita, girls, thanks a lot. I would be very glad if you like the bread.
Quote: Rada-dms
Only me by sight and in HP, since I am at the dacha
Dacha is good, nature ... birds ...
Quote: Rada-dms
Luxurious gluten!
Ol, baked from makfa, kneaded in Panasonic. I like how he kneads bread dough. I will not adapt to the Kenwood dough mixer. For a long time, I don't feel the dough at all. Every time I struggle with the urge to transfer the dough for kneading to the bread maker.
Quote: Svetlenki
Fermenting such a long dough means that as a result, a unique bouquet of aromas is obtained in the finished bread. Do you support such a statement in your experience?
Shine, I like bread on long doughs more. Its smell is more subtle, yeast is not audible at all. And the crumb turns out to be different.
Quote: Rituslya
I understand that the dough can be calmly in the refrigerator from 12 to 48 hours, right? That is, at any moment in this interval, I can use it, right?
Yeah, Rit, everything is correct.
Helen
And I started a dough ...
Sonadora
Elena, I will wait and keep my fists to make it work.
Helen
Quote: Sonadora

Elena, I will wait and keep my fists to make it work.
Tomorrow morning I will bake ...



Added Saturday 13 Aug 2016 04:16 PM

Manka, keep the report !!! Made with baguettes, on a new baguette holder .... yesterday I salted trout, and baked baguettes for breakfast, so that with fish ... mmmm delicious, EVERYTHING !!!
Wheat loaf with semolina
Wheat loaf with semolinaWheat loaf with semolinaWheat loaf with semolina
Helen
Manka, So what!!?? I have reported ... and you are silent !!!!
Sonadora
Lenochka, sorry! Fantastic baguettes!
kolobashka
Helen, and where did you buy such a baguette holder?
Helen
Quote: Kolobashka

Helen, and where did you buy such a baguette holder?
In the Metro ... they are still there ...
Sonadora
Yeah, gorgeous shapes. Linen, Are they coated or fully silicone?
Helen
Quote: Sonadora

Yeah, gorgeous shapes. Linen, Are they coated or fully silicone?
completely silicone, foldable ... very convenient .. and what beautiful baguettes are obtained ... with an inscription ...
Sonadora
We have to go to the Metro.

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