Bread with semolina and spelled

Bread with semolina and spelled

Category: Yeast bread

Ingredients
dough:
spelled flour	180g
warm water	145g
dry yeast	1 tsp (4d)
welding:
semolina	120g
boiling water	320g
dough:
all the brew and all the brew
flour 1c	300g
serum	100g
dry yeast	1 tsp (4d)
salt	10g
lard (or butter)	20g

Cooking method

• This recipe is my free interpretation of several Tuscan bread recipes. This bread is surprisingly soft and fluffy due to the brewed semolina from durum wheat (semolina) and exceptionally aromatic due to spelled and lard. True, I did not have semolina, so I used ordinary semolina, but the bread did not suffer from this. So, first we put the dough for 1.5-2 hours. This will not only improve the quality of bread, but also significantly increase the bioavailability of nutrients from spelled. While it comes up, we brew semolina with boiling water with continuous stirring. We leave it to cool. Dough during this time is doubled. Add cooled semolina, flour, yeast and whey to it. Whey can be replaced with kefir or milk. Knead for about 15 minutes, until this rather sticky dough begins to peel off the sides and bottom. Add salt and lard. Lard can be replaced with butter. Knead the dough for another 5 minutes. The dough sticks to our hands, so we work with our hands, abundantly greased with vegetable oil. Cover with plastic wrap and leave for 90 minutes for proofing, knead after 30 and 60 minutes. Divide the matched dough into 2 pieces, stretch and fold each and form bars. Place them in baskets or under a towel for another 45-60 minutes. The dough is very active. Transfer them to parchment, sprinkle with flour and make a longitudinal cut:
• 
• Preheat the oven to 220 * C, transfer the bars to a hot baking sheet. Bake at 220 * C for 15 minutes with steam, release steam, lower the temperature to 200-210 * C and bake for about 30 minutes more.

Note

If I used semolina, I would call this Tuscan bread. The spelled flour can be replaced with whole grain or 1c flour. The semolina infusion gave this bread a surprisingly tender and fluffy texture. I think that it is possible to bake this bread in HP, reducing the weight by half, since it increases very significantly.

Gorgeous bread turned out! I will definitely try !!
But in Tuscany, salt is not added to bread at all, if they mean the original Tuscan traditional version, and not free modern variations.

[Rada-dms]

Rada-dms, Ol, I hung out on their sites. Everything is there with salt. And yes, the bread is really gorgeous!

Lina! what a great bread! so want to eat the crust! In general, the husband's puzzle, maybe, will buy spelled somewhere. Until then, bookmark. Or try 1 variety instead of spelled?

Luda, try 1 grade for now. And look for spelled, it is both tasty (wheat with a nutty flavor) and healthy. Even those who cannot tolerate wheat at all and are on a gluten-free diet tolerate it.

Lina, thanks! I'll try for the first time in the first grade. And we will look for a speck.

[Linadoc]

Linadoc, I went all over Tuscany three times for almost a month, studied something purposefully. Modern recipes are different, in villages and in private homes - no salt. We barely got used to it ourselves. This is the peculiarity of Tuscan bread, it takes a long time to write, but it is connected with history.

First of all, it is worth noting the fact that bread is the main element of many traditional Tuscan dishes. It is added to panzanella, ribollita and aquacotta - all of them are simply unthinkable without this bread, unsalted, with a crispy crust. This is a simple peasant bread, a feature of which is the absence of salt in the dough.According to one version, the Tuscan bread turned out this way because of the "salt war" that once flared up between Pisa and Florence. The inhabitants of Pisa allegedly blocked the supply of salt to Florence. True, this version never found any substantiated confirmation, because at that time salt was already mined in the Volterra region, with which the Florentines had constant relations. According to another, official version, it is believed that Tuscan bread, due to its neutral taste, best helps to feel the taste of food, emphasizes it, while fulfilling only a secondary role.

And the recipe really liked it!

Ol, I will keep in mind. I was not physically there, only on the network. Thank you!

[Linadoc]

Linadoc, there is just the universe! There you will drive through the old towns, you can trace the entire history of Italian painting, and the cuisine !!! I advise you to go by yourself with a car !!
Sorry to wedge in!

Divide the matched dough into 2 pieces, fold and stretch each and form bars.

Lina, I can't figure out how to fold-stretch the workpiece. Explain please.

I advise you to go by yourself with a car !!

A great idea, but when the Eurikas go down, or the salary goes up! And while I eat their bread, I really liked their idea with brewed semolina - softly, softly and no rubberiness!

how to fold-stretch the workpiece.

Luda, each must first be stretched into a pancake, then folded with an "envelope" (right side to the middle, left side on top, then top, and bottom on it). We had a video somewhere on the site. I'll look now.
I found a photo with Anis - stretch-fold

Ahhh! Now I understand, don't look, Lina. Thank you! This means that I should immediately form a loaf from the envelope. right?

This means that I should immediately form a loaf from the envelope. right?

That's right, you put it down with a seam and form a bar immediately on the parchment. And if in baskets, then with the seam up, because then you will overturn them on the parchment from the basket.

Pancake! Lina, I didn’t succeed. True, it was not baked from spelled, but dough in grade 2, and in dough - 1st grade. For some reason, the entire workpiece blurred. I didn’t stand in a basket, but under a towel. In general, I will wait for the spelled and repeat.

the entire workpiece has blurred.

Luda, it's okay. You just need to pick up the amount of liquid under your flour. If this happens, then you need to take less liquid for 30-50g in the dough. She takes a lot of liquid spelled. And you can stand not for an hour, but for 30-40 minutes, limit the sides with folds of towels. Everything will work out! And I really like this bread, just the softest, super!
Yes, by the way, an option - if it spreads on your flour, then reduce everything exactly 2 times (by weight) and do it in HP on a long dough. Nothing will blur here

Yes, I noticed that there is a lot of liquid. poured flour. By the way, I did 2/3, since I wouldn't fit in a mini oven for the whole norm.
And the crumb is baked and, indeed, very soft.
No, Linochka, I’ll wait for the spelled. I want to do everything as it should be done. Thank you for helping me figure it out.

I put the bread in the oven, I don't know what will come of it. This is my first bread in the oven. I made a full meal on 1st grade flour, I can already see that the yeast has failed, because you write that the bread is actively rising, but my fermentation was rather weak. Tell me, when the dough was mixed, what is its consistency from spelled flour. I was embarrassed that the dough turned out to be tight, I corrected it a little with water.

I was embarrassed that the dough turned out to be tight, I corrected it a little with water.

Here are photos of the dough and dough that came up before separation and molding. The dough is not liquid, but not tight either. The dough is quite sticky, it does not hold its shape very much, like most Italian doughs, you need to stand it either in a basket or limiting the sides with folds of towels (like baguettes).

Now I have put it in HP, having halved the recipe. I'll see what happens.

Although my bread was a little unsuccessful due to yeast (I used it for the first time), we almost ate it. Thank you for the recipe. I also want to try baking in KhP, but for now I went to look for where to buy an overseas product from us - flour polbyana

overseas product - flour spelled

Spelled in Russia has been used since ancient times. It is known that Peter 1 was very fond of spelled porridge. So this is our product too. I bought ours, domestic. By the way, I did it in HP. Cools down. Conclusion - you can do it with the algorithm: kneading the dough, turn it off and leave it for 1.5 hours, add the cooled semolina and everything else and set the "main" bread program. I put "French", it was unsuccessful, because the dough rose very well at first, and then stopped and after the last precipitation (4 hours after the start of the program) it rose badly. He needs a shorter program. Here is the sequence: after kneading, before the second lees, baked:


It will cool down, I will take a photo of the cut. But I think that the one that has stood still will not have the necessary beauty, we'll see.

It looks like a beautiful loaf, ruddy. And I have already placed an order for spelled flour, I really want to try what it is. I'll wait, and after that I'll try your bread recipe again

Well, that's the cutter. Despite the fact that it has stood, it is just as fluffy and soft, and the crust is thin and crispy:

And what would it be if I put the program shorter ?! In general, you can safely do it in HP.

Lina, wonderful bread from HP! A lazy option. It is imperative to make such a usefulness! I'll wait for the spelled, I'll do ...

Yes, Luda, he is with us in a moment gobbled up they were slow. And they demanded a repeat. I had to urgently repeat, so I tested the option in HP. I will just repeat - the halved version. I cut it warm ... so there are already 3 pieces left. Now I'll put it on the main program for the night, taking into account the errors.

I will just repeat - the halved version

Thank you, remember. Otherwise, everything would have thumped ...

Girls, report on cooking in HP. This time, I first made a dough for 1.5 hours, and then reported everything on the "Basic Fast" program in general. Here is the result (curvy, tall, large pore, softest):

Lina, great bread! And while I'm sitting without spelled ...

I never dreamed of bread in the oven, but then the spontaneous purchase of spelled flour coincided (why I took it, I was perplexed and had no plans for it) and the appearance of this recipe! I decided - this is my chance! And here's the result. I will appreciate the taste and crumb tomorrow!

[hamechog]

hamechog, look great! I'm sure the taste will please you too!

Yes, thanks a lot for the recipe! Very tender and soft bread, and great for a sandwich, and without anything good!

An excellent cutter! Bon Appetit!

But I'm very interested in where one is sold, half of it)). I have never seen something in supermarkets. Well, that is, I saw the cereal itself, but no flour. Not equipped with mills yet to grind.
And what does spelled in bread look like? Wholegrain type? Is the flour from spelled the same?

I bought spelled flour in the BreadDoma Internet store. True, last year, but took a lot at once, because they had a wildly cheap (compared to the previous version from Stockmann. There was a German one).

[Sibelis]

Sibelis, I bought it in Metro in the summer.

Thank you, boom look!
I learned that spelled and spelled are close relatives, but spelled is older and ours, and spelled is bred in Europe.

I learned that spelled and spelled are close relatives, but spelled is older and ours, and spelled is bred in Europe.

Yes girls, thank you all for the answers. I take in Metro and Selgross, as well as in pavilion 11 of the Danilovsky market. Ours is spelled, spelled is more in Italy and Germany. I really like the slightly nutty flavor, but it's still wheat.

[Linadoc]

And stick, please, in bread recipes with spelled flour
Do they bake or add it alone? And also: is it always whole grain, or are there options?
Linadoc, thanks for the tip to the Danilovsky market - it's close, I'll go))

And stick, please, in bread recipes with spelled flour

There is no specific selection. Use the search - the line at the top.
Search gave me ## 954 & d = 0_0_0_0_addyn

Once I added semolina to the bread, it turned out to be terrible muck. I don't know if semolina is to blame - the bread was rye-wheat with yeast - but since then I have been wary of it)).
And in Florence, bread is everywhere unsalted, I confirm - antiiv
Admin, thanks for the link

[Natasha]

Once I added semolina to the bread, it turned out to be terrible muck. I don't know if semolina is to blame - the bread was rye-wheat with yeast - but since then I have been wary of it)).
And in Florence, bread is everywhere unsalted, I confirm - antiiv
Admin, thanks for the link

Natashawell you are wrong
Florence has very tasty bread - I testify! And not all bread is without salt. Only the one that they themselves bake or buy for pancetta sandwiches is customary with them, since the meat is salty and the bread is unleavened. We were treated to such a sandwich in an Italian family, and there they taught us how to bake such bread without salt - and it turned out that it was delicious. True, this bread turns out drier, and whitish.
And you need to pay attention, in Italy, each region has its own peculiarities of baking bread. And bread without salt forced the need to bake, because in ancient times in the regions there were problems with the availability of salt, its price - so they got out of the situation, baked bread without salt, and compensated for it with food, ham, cheese, where salt was always present.

About semolina in bread - a matter of taste! I baked bread completely on semolina - the bread is gorgeous, it tastes like ordinary wheat. A great option if there is no flour at home.
And the forum has enough recipes with the addition of semolina - see for yourself

Well, I don’t know, I didn’t eat there in my family, but in restaurants they brought something tasteless all the time. I asked my friends - they themselves are from Parma, Italians - they explained to me that it was because of salt, or rather, because of its absence.
About semolina, I also suspect that it was not her))). But you have to blame it on something))

[Admin]

Admin, Tanyush, thanks for the answers! I'm off duty, I don't have time for anything and don't think well. I liked the semolina, however, it was brewed.

I'll try to brew

Today I baked this bread for the first time.
There was not enough spelled flour, I used it all up for unproduced bread)), only 50 g, so I added 130 g of wallpaper. Instead of semolina - durum flour. She did not reduce the water. But, probably, it could have been 30 grams. And the next time (it will definitely be) I will put less yeast - it approached quickly, twice in half an hour.

I tried both recipe and stone. I read somewhere that the maximum temperature should not be given to the oven, because the stone will heat up and will not be able to cool down quickly. Probably, she did it in vain, as the bread floated along the seam. Or swam because of soft dough? I don't know, in general.
But everything is not as scary as I describe))) the crust is crispy, there is no cut yet - 5 minutes after I got it out of the oven. I won't cover with a towel, I want to keep the crust.

[Svetlana]

Svetlanalooks great! I don’t think we need to reduce the water, maybe by 10-15g. But the stone must be fully heated to the maximum.

[Linadoc]

Linadoc, thanks for the wonderful bread! In my family, bread made from whole grain flour is not very much favored, but I sometimes try to use it through smuggling. And exactly half-baked.
This bread is delicious, really.
The only thing, it stood on my main proofer, it bubbled up and I didn't collect it properly during molding. Maybe the yeast is too much, it seems to me, you can reduce it or not put it in the main dough at all, let the dough work. The bread is so delicious, you have to work out the beauty.
Here's what I got:

[Svetlana]

Svetlana, if an active leaven, then the yeast can be reduced. And it can be seen that it stalled at the final ascent, it would be necessary to reduce the time. In general, the khebushek is very good. Well done, bakes for health, picking up the time and yeast for your parameters