Bread on beer with semolina

Category: Sourdough bread
Bread on beer with semolina

Ingredients

active wheat sourdough 50% moisture 180 grams
water 150 grams
wheat bran 30 grams
semolina 50 grams
wheat flour / grade 280 gram
light unfiltered beer 150 grams
water 150 grams
pressed yeast 3 grams
salt 8.5 grams

Cooking method

  • Leaven
  • If you do not have 50% moisture in the starter, you can create it from a starter with 100% moisture.
  • You need to feed the starter culture 2-3 times with 100% flour and 50% water.
  • For example 10 * 10 * 5 (starter * flour * water)
  • The last time to feed the starter culture 6-8 hours before kneading (it can be ready in 4-6 hours).
  • Bread on beer with semolinaBread on beer with semolina This is what the finished sourdough looks like.
  • Dough
  • Mix water with beer, dilute yeast.
  • The batch was carried out in KhP on the program \ "Basic \" 7 * 5 * 12
  • Pour the liquid into a bucket.
  • We tear the leaven.
  • Add all the flour and bran.
  • We turn on the batch.
  • After 7 minutes add salt.
  • Bread on beer with semolina The dough is moist and sticky. We work with him with oiled hands on a oiled table. Stretch-fold and ferment. Fermentation for 90 minutes. Stretch-fold 2 times for 30 and 60 minutes.
  • We form bread of any shape.
  • We put it in the basket with the seam up.
  • Sprinkle the basket and bread well with flour.
  • Proofing 60 minutes.
  • Turn over onto paper and make cuts.
  • We bake on a stone under a hood at a temperature of 240-250 degrees for the first 15 minutes.
  • The workpiece spreads into a cake, but is collected during baking.
  • Remove the cap and bake at 180 degrees for another 15-20 minutes.
  • We take out, cool, listen to the crunch of cooling bread. We cut and enjoy.
  • Bread on beer with semolina
  • Bread on beer with semolina
  • Bread on beer with semolina
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

I won't write anything about taste. We ate it in two sessions. The recipe is fancy. Recommend!

Rada-dms
Such a cut! Of course, I bookmark it !! Thank you very much, Angela !!
andrey007
Angela, you have golden hands! What an incomparable bread!
Svetlenki
Angela, getting such beautiful cuts in such a large-porous bread is not easy - skill is needed here.

Quote: andrey007
you have golden hands!
- I completely agree!
ang-kay
Rada-dms, andrey007, Svetlenki, thanks, I am pleased that you liked the recipe) If you use it, it will be even more pleasant)))
Stavr
ang-kay, Oh, what a handsome man! And what holes, super. I'll take it to bookmarks
ang-kay
Konstantin, thank you, take it to your health!
Helen
Angela, if you take 100g of rye sourdough with 100% moisture ... feed 50 flour + 25 water .. right? and there will be 50% humidity?
Fotina
Angela, how great! I have this semolina - heaps)) true, nashenskaya, Pudov. But I also bought Italian, ours was completely arranged. For noodles.
I have long wanted to try bread with semolina.
True, now it is closer to autumn, I don’t want to start the leaven (I have it on bacterment), we are leaving for the summer soon.
Gorgeous bread!


Added on Friday 13 May 2016 09:28

And what holes! As if from a mature dough ..
ang-kay
Quote: Helen3097
Angela, if you take 100g of rye sourdough of 100% moisture ... feed 50 flour + 25 water .. right? and there will be 50% humidity?
Lena, nope. The starter should be equal in quantity with flour or less. Therefore, you need to take, for example, 20 grams of starter, 20 grams of flour and 10 grams of water. Then 50 grams of the leaven that turned out, feed 50 flour and 25 water. Just feed immediately with wheat flour. You will have wheat and 50% moisture. Feed two or three times.


Added on Friday 13 May 2016 10:13 AM

Svetlana, Thank you.I think that the flour that is made in the country is made from the same raw materials as imported. As far as I know, durum flour does not grow in Ukraine, I think that you, too.
Helen
Quote: ang-kay
for example 20 grams of starter, 20 grams of flour and 10 grams of water.
to do this ... and at once or after how long to do this?
Quote: ang-kay
Then 50 grams of the leaven that turned out, feed 50 flour and 25 water.
ang-kay
Lenochka, we do each subsequent feeding after the previous one has grown (fermented). Here HERE I painted it step by step. You can feed it a couple of times, not three, like mine. But three is better.
Albina
Angela, I can't walk by. 🔗
ang-kay
Albina, and don't come in! I am pleased to)
Albina
Angela, how dense I am (I am forgivable from the Urals, and even half Tatar) I do not know what semolina is and why she is, where to get her
ang-kay
This flour from durum wheat is coarse (like semolina), and sometimes it is finely ground. The packages say Semola. Can be replaced with semolina from durum wheat.
SvetaI
While writing, Angela has already answered
Semolina is a very strong flour, it contains a lot of gluten. Italians make pasta out of it.
Baking bread only from semolina is bad - I tried it somehow - I didn't like it. Poorly raised, tough and tastes like cornbread.
But as an additive to ordinary flour, it is wonderful, it turns out just such a large-pored crumb like Angela in the picture.
Semolina is successfully replaced with semolina from durum wheat (marking on the package "T"). I don't know if you have one, Makfa does.
Zhannptica
My favorite holes !!! One of these days I will definitely zababa
Angela, don't you taste the beer? Somehow I don't really understand him in bread. But for the sake of holes, I'm ready to endure.
Very very cool !!!
ang-kay
Jeanne, is not felt. Try it.
Zhannptica
Sori, which one?


Added on Friday 13 May 2016 9:06 pm

Wow ! Already in Russian, but there were solid hieroglyphs
ang-kay
Quote: Zhannptica

Sori, which one?
Update via F5. Chinese, mother, Chinese
Mirabel
Angela, I wanted to ask you as an experienced baker.
How can sourdough recipes be adapted to yeast recipes? You have a lot of interesting breads just for sourdough, this one for example. And I am not friends with them in any way
ang-kay
Vika, replace the leaven with dough. An equal amount of flour and water, if there are 200 sourdoughs in the recipe, then 100 each. 3 grams of pressed yeast or dry grams. Leave at room temperature for 12 hours. Count the yeast by flour. If dry, then 1 gram per 100 grams, and if pressed, then multiply by 3. I hope you explained clearly?
Mirabel
Angela, Angela! yes yes everything is clear !!! Thank you so much!!!!!
Lera Dnipro
ang-kay, Angela! The hand of the Master is visible! May I have a question about the leaven? I'm not a great specialist in them. Made once according to the Simili sisters' recipe. What recipe do you use to make the leaven? And another thing: how in the cold season you cope with the rise of sourdough bread. For me, for example, it took a very long time. Thank you.
ang-kay
Valeriathanks for the praise. I have a sourdough, one might say, of my own production. I made it on fruit yeast, and then, as "eternal" I feed it and that's it. I practically always add 3 grams of pressed or dry grams of yeast to leavening breads. This speeds up the work and thus avoids sourness in wheat bread. I usually put it in the microwave with the light on. There I have 27-28 degrees in this way. The light is on only when my door is slightly open.
The process of making yeast and sourdough on them is described by me here.

Brewed bread with lemon yeast (ang-kay)

Bread on beer with semolina
There is also a huge topic on the forum dedicated to liquid yeast. HERE
Lera Dnipro
ang-kay, Angela! Thank you so much for such valuable advice! And fruit yeast is just SUPER !!! I will definitely do these! Thank you for sharing your knowledge and experience! Your bread is simply gorgeous! It can be seen from the bread with what love you made it!
ang-kay
Lera, Thank you. And here we are all on "you"
Lera Dnipro
ang-kay, Angela! Well, I'll be on the "you", as in a big friendly family!

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