Semolina bread with balsamic vinegar and PARMIGIANO

Semolina bread with balsamic vinegar and PARMIGIANO

Category: Yeast bread

Ingredients
Ground semolina	500 g
Warm water	300 ml
Salt	2 tsp
Olive oil (as always, this is a good oil, first cold pressing)	1 tbsp. l.
Dry yeast	7 g
Grated PARMIGIANO	50 g
Balsamic vinegar	80 ml.

Cooking method

• • Pour balsamic vinegar into a bowl and boil over moderate heat until it is halved in volume.
• • Sift flour and combine with salt and yeast.
• • Mix vinegar with water and add to flour.
• • Knead elastic dough (knead for 15-20 minutes).
• • Place the dough in a butter dish and cover with plastic wrap.
• • Place the covered dough in a warm place for 2-3 hours, or until it doubles in volume.
• • Knead the dough and roll it into a 1 cm thick rectangle, grease the surface with oil (1 liter olive oil).
• • Sprinkle with grated PARMIGIANO and roll into a roll.
• • Divide into two bars and place on a buttered baking sheet (or in a baking dish).
• • Leave the covered loaves to rise for another 1 1/2 hours.
• • Optionally make diagonal cuts on top.
• • Bake for 40 minutes in a preheated oven to 150 ° C, then at 180 ° C for another 15 minutes.

Note

Girls, I want to buzz about this recipe from the Bulgarians:
https://Mcooker-enn.tomathouse.com/fo...S/bread_co/recipe_642.php
Why? Because the photo and the contents of the recipe confuse me. The recipe for this Italian bread does not use flour, but ground semolina(smlyan gris). And in the photo I see bread made from ordinary flour. I asked the grinder, said that she translated correctly ... semolina
I had an assumption that maybe the photo is from an Italian source, but the recipe was incorrectly translated, and this is not semolina, but some kind of durum wheat flour. A? They (Bulgarians) are aware of durum, there are also recipes with such flour.
Maybe you have a different opinion, then express yourself. The recipe is very interesting.
If something is wrong, correct it

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Well, since August 10, the topic has been read 115 times. Where are the answers, opinions?

Since your opinions do not exist, use mine
Vsezh, initially Durum flour (semolina) should be used in this bread, but if it is not sold in your area, you can replace it with semolina mixed with bread flour (semolina 1 part, flour 3 parts).

A source: 🔗

Gypsy, please tell me, what does brown give bread, like white semolina? And how can you grind semolina?

Balsamic vinegar gives a brown color, especially since it is also concentrated by boiling 2 times. I think there is a special smell in the bread, balsamic vinegar also smells.
In the Bolgal, the recipe says exactly "ground semolina", but I don't know how to grind it even finer, except to try it in a coffee grinder. By the way, for education, semolina is made from durum wheat, like durum flour. I think that is why the Bulgarians used it as a substitute for durum.
If not grind, then use ordinary semolina as 1 to 3 with bread flour (as the Bulgarians advise in another recipe for Italian bread).

So I finally came across this recipe - semolata is semolata or semolina, or grains - in our way, in the old way. Now I very often use Italian semolina, ours, and Finnish semolina together with ordinary wheat flour in yeast dough - the bread is very good.
You can only sinter from Italian, but it's expensive, an infection!

I beg your pardon, but how much vinegar?

How do you think in a bread maker on which mode to bake?

How do you think in a bread maker on which mode to bake?

Semolina is essentially wheat flour - therefore, you can bake on the Basic (basic) bread program.

Semolina is essentially wheat flour - therefore, you can bake on the Basic (basic) bread program.

thanks for the few reviews