Swiss custard bread with semolina

Swiss custard bread with semolina

Category: Yeast bread

Kitchen: italian

Ingredients
Semolina	88 g
Boiling water	234
Flour of the highest grade	282
Water (3-5 degrees)	128
Fresh pressed yeast	14.8
Ripe dough (fermented dough)	122
Sunflower oil	17.4
Salt	11.8

Cooking method

• Previously, a day before the moment the main dough is kneaded, you need to brew the tea leaves:
• Pour boiling water over the semolina. It is better to use whole grain semolina, this is important. The tea leaves should be thick and thick. It needs to be cooled and sent to the refrigerator before kneading.
• You also need to prepare a ripe dough per day:
• - 100 g flour c. s / 1 grade;
• - 3 g of pressed yeast;
• - 2 g of salt;
• - 65-70 g of water.
• Leave for 1.5 hours at room temperature, then knead and put in the refrigerator for at least 24 hours (3-5 degrees).
• When the ripe dough is ready, you need to knead the dough from all the flour, tea leaves, ripe dough, water and yeast until smooth. Cover and autolysis for 30 minutes. After autolysis, knead the dough to a good level of gluten development. In the process of kneading, add sunflower oil closer to the middle of the batch, and at the end of the batch add salt at the end. It is important not to allow the dough to heat up more than 28 degrees !!!
• Leave the dough to ferment for 90 minutes at 22-24C.
• In the middle of fermentation, make the dough Stretch and Fold (Google help).
• Proofing from 30 to 60 minutes at 24-26C.
• Bake under the dome or on the floor with steam at 250C for the first 15 minutes with steam.
• Then remove the dome or let off steam and bake for 25-30 minutes at 200C.

The dish is designed for

1

Time for preparing:

2 days

Gorgeous bread, expertly baked! Bookmarked it right away!
Where did you buy whole grain semolina?

Stretch - stretch, fold - fold, collapse.