Baguettes with durum wheat flour (semolina, durum)

Baguettes with durum wheat flour (semolina, durum)

Category: Yeast bread

Ingredients
Dough:
- water	135 ml
- wheat flour	150 g
- pressed yeast	2 g
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Dough:
- flour from durum wheat	250 g
- wheat flour	50-100 gr
- water	180 + 20 ml
- pressed yeast	2 g
- salt	9 g
- vegetable oil	1 tbsp. l
- sesame seeds for sprinkling (optional)

Cooking method

• I would like to share a wonderful recipe for the most fragrant bread - with a soft, perforated, rubber crumb, made from flour, which itself smells like Italy.
• Such bread cannot be called very tender, but it is never tough, like bread made from coarse flour, and does not stale for a long time. If you add not just odorless oil, but olive oil, then it will enhance the smell of semolina! We love such baguettes at home with sesame or chocolate paste, but in general they add sophistication to any dish!
• This recipe is not for one or two, you have to work a little, but the result is worth it.
• 1. Set the dough to ferment for 8 hours at a room temperature of 25 C.
• 2. Mix durum flour with 180 ml of water and let it swell for about an hour, maybe half an hour.
• 3. Mix the dough with the swollen durum flour with a spatula.
• 4. Then add the rest of the ingredients and make the final batch until the dough is easy to peel off the walls. The consistency will be a bit like ciabatta.
• If the dough seems too runny, then you can vary the amount of regular wheat flour from 50 to 100 grams. As a rule, after folding, everything returns to normal and does not spread out so much in all directions.
• 5. We put on proofing for 2-3 hours. In the first hour - every 20 minutes you need to fold the dough, that is, after 20, 40 and 60 minutes - a total of 3 times.
• 6. At the end of the proofing, form 2 balls and leave for another 20-30 minutes.
• 7. Form the baguettes and let them prove for 40-60 minutes.
• 8. Preheat the oven to 200 C - together with a baking sheet - this is important for the porosity of the finished bread!
• 9. We make oblique cuts, be sure spray the oven and drag the baguettes onto a hot baking sheet.
• 10. Bake for about 30 minutes.
• Dough before lifting:
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• Dough after lifting:
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• Slices:
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Note

In the source, the recipe is given without oil:
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Suuuper cut

supereeeeerr !!!!!!!!!!

Yes, the cut is awesome
And the smell of Semolina Durum turned out to be so unexpectedly pleasant, I did not even suspect that such a smell comes from flour.
And this is far from semolina, which is often replaced by semolina.

Yes, the cut is awesome
And the smell of Semolina Durum turned out to be so unexpectedly pleasant, I did not even suspect that such a smell comes from flour.
And this is far from the semolina, which is often replaced by semolina.

Yes, I already read the same that semolina is something. I watched TV on the Kitchen. There an uncle from semolina like nyok cooked, I already eat more precisely to eat wanted.

[julifera]

juliferawhat gorgeous baguettes !!! And the cut And the color is so delicate, super!

[julifera]

juliferawhat a beautiful bread! And holes!

[Manechka]

Manechka and Marinochka - thanks girls, check it out