Soft bread with sourdough semolina (oven, master class)

Category: Sourdough bread
Soft bread with sourdough semolina (oven, master class)

Ingredients

Wheat starter *) 150 g
Wheat flour 250 g
Semolina flour **) 250 g
Extra Virgin Olive Oil 60 g
Salt 13 g
Water 300 ml
Sesame seeds arbitrary amount

Cooking method

  • *) Preparation of starter culture 100% hydration 10-12 hours before dough preparation:
  • Refreshing the starter from the refrigerator.
  • For this we take
  • 1 tsp starter
  • add 15 g flour + 15 g water.

  • We have a refreshed starter.

  • Further 30 gr. starter + 75 g flour + 75 g water, we get the required amount of sourdough in the dough after 8 hours at room temperature.

  • **) This bread contains 50% of durum (pasta) wheat flour, which is traditionally called semolina... There are two main grindings, actually semolina, - semolina caliber, bakers use it for sprinkling, and durum, flour, which is more suitable for baking bread.
  • This is the flour I used for this bread:

  • Soft bread with sourdough semolina (oven, master class)

  • You can do this, but it is more convenient to grind it for a better result:

  • Soft bread with sourdough semolina (oven, master class)

  • From a mixture of sifted wheat flour and semolina, sourdough, salt and water, knead the dough using the hook of the combine at a slow speed until a slightly sticky structure of medium consistency is formed, until the flour is completely moistened.
  • Continue kneading at medium speed until gluten starts to form, add olive oil and knead again until smooth. The whole batch takes 10-12 minutes. Semolina is a kind of flour and if you overdo it, then this dough can be kneaded.

  • Place the dough in a bowl greased with olive oil, cover and leave for pre-fermentation on 3-4 hours.

  • Soft bread with sourdough semolina (oven, master class)

  • At the same time, we do stretch and fold 2 times: after 1 hour - the first time and after 2 hours - the second. The dough does not grow much in size.

  • Soft bread with sourdough semolina (oven, master class)

  • We spread the dough on a table lightly sprinkled with flour, pat the dough to knock out large bubbles, divide it into 2 parts, roll it up slightly into a ball and leave it under the film to rest on 10 minutes.
  • Then we form round bread or loaves (do not stretch the dough too much when forming), moisten the surface and sprinkle the top and sides with abundant seeds.

  • We spread it on the proofing seam down, I made, as the author of the recipe recommends, a "sofa" for bread, bending the parchment in the middle and propping up on the sides with rolls of towels.

  • Soft bread with sourdough semolina (oven, master class)

  • Gently press the sesame seeds to the surface of the dough piece.

  • Soft bread with sourdough semolina (oven, master class) Soft bread with sourdough semolina (oven, master class)

  • Proofing 2,5-3 hours, until the bread has increased at least 1,5 times and the dough will rise slowly when pressed lightly with your finger.

  • Preheat the oven to 250 ° C.
  • We make cuts on the finished bread before baking.

  • Soft bread with sourdough semolina (oven, master class) Soft bread with sourdough semolina (oven, master class)

  • We place the cut blanks in the oven, create steam and immediately reduce the temperature to 230 ° C.
  • Bake 8-10 minutes with steam, let off steam and bake for about 25 minutes.
  • Then turn off the oven and leave the bread on 10 minutes with the door ajar.
  • Cool on a wire rack.

  • Soft bread with sourdough semolina (oven, master class)

  • Luxurious, delicious bread!

  • Soft bread with sourdough semolina (oven, master class)

  • The crust is thin, the crumb is airy and the sesame seeds smell incredibly - very handy for this bread!

The dish is designed for

Two loaves or one round bread

Cooking program:

oven

Note

Peeped and guided by ideas and recipe here:

🔗

Endless thanks to the author, EkaterinaD from Dnepropetrovsk!

Axioma
With your permission, I will continue the topic and show, with the help of a photo shoot, my today's baked goods round soft wheat bread with sourdough semolina.

After the final kneading of the dough and preliminary 4-hour of its fermentation, we form a ROUND bread.Cover the moist surface tightly with sesame seeds:

Soft bread with sourdough semolina (oven, master class)

With a sharp knife we ​​make cuts in the form of a square:

Soft bread with sourdough semolina (oven, master class)

And this is how the cuts parted after 8minute baking:

Soft bread with sourdough semolina (oven, master class)

I opened the oven door ajar to let off steam.
The next shot is close-up only! Handsome on the grill:

Soft bread with sourdough semolina (oven, master class)

This bread is so fragrant, so tender and soft that you have to cut it with great care:

Soft bread with sourdough semolina (oven, master class)
olaola1
Stunned !!! Excellent result as always.
Iriska
AXIOMA
There are no words!!! When I saw a small photo on the main page, I immediately thought that YOU!
Freken Bock
AXIOMA, gorgeous! I wanted to grow sourdough.
Vereni4ka
I tried to make this bread, the result is sad ((I did everything according to the recipe, I grew the sourdough according to the Tahero method a few days ago, I refreshed the starter twice, I kneaded the dough from all the ingredients, it was exultant as described, probably even more than necessary, so I added some flour When I did stretch and fold for the first time. After the first proofing and shaping, the dough did not hold its shape ((I thought after the spread something would change, but no, it just spread out. As a result, it did not bake, the crumb is damp inside, there is no form. Not so? What should you pay attention to? This recipe definitely doesn't need yeast?
Axioma
Quote: Vereni4ka


I tried to make this bread the result is sad (I did everything according to the recipe, sourdough according to the Tahero method raised a few days ago, refreshed the starter twice, of all the ingredients I kneaded the dough, it was exuberant as described, probably even more than necessary, so I added a little flour when I did stretch and fold for the first time. After the first proofing and shaping, the dough did not hold its shape ((I thought after the parting, something would change, but no, it just spread out... As a result, it was not baked, the crumb is damp inside, there is no form. What did you do wrong? What should you pay attention to? This recipe definitely doesn't need yeast?
After reading this post, I was deeply depressed. 🔗

The bread baked according to this recipe should evoke only positive emotions.
Until now, there have been no complaints about the calculation of the method of its preparation. Why is everything so sad, whose and where is the mistake? Why did you get a sticky dough? ..

We read together: 🔗

Quote: AXIOMA


... From a mixture of sifted wheat flour and semolines, leaven, salt and water knead with harvester hook dough at a slow speed until a slightly sticky structure of medium consistency is formed, until the flour is completely moistened ...
As you can see, there is no vegetable oil at this stage of kneading the dough !!! 🔗
This stage is also called "blind" dough preparation. This is followed by autolysis - the time for the absorption of moisture by flour and semolina. And only closer to the end of the MAIN batch, add vegetable oil.

Quote: AXIOMA


... Continue kneading at medium speed until gluten starts to form, add olive butter and knead again until uniform. The whole batch takes 10-12 minutes. Semolina is a kind of flour and if you overdo it, then this dough can be kneaded ...

If you ignore the technique described in the topic, you should not blame the mirror ...
Further. What durum wheat flour (semolina) was used for kneading the dough and was it used at all? Was the dough kneading with a hook in the combine, in the HP or by hand? How strong was the leaven? Judging by the sad experience of cooking whole grain starter culture (“Answer # 106) everything is bad there too ...
Note that I did not discuss the use of a spontaneous fermentation starter in this recipe!

Forming and baking is bad again.
In the subject Irish Yeast Free Bread bad again.
It's sad to read ... Five posts on the forum - and everything is so sad.
Vereni4ka
Thanks for the answer. I will defend myself from the end. If you read carefully about the Irish yeast-free it says that there was a mistake in the recipe and it was after my sad experience that it was corrected, the amount of soda and baking powder was indicated incorrectly.
I had questions about whole grain, after Viki answered them calmly and intelligibly, everything worked out and an excellent sourdough grew
Yes, you did not stipulate the use of F. Tahero's leaven so well-advertised by you, to admit this is my mistake. Inspired by your words that it makes an excellent nutritious bread, I decided to try it on your own wheat bread recipe. It seemed to me quite logical.
The kneading was carried out in KhP, the oil was poured after 4 minutes of kneading, when the flour was moistened and the formation of gluten began. Actually, you did not specify the exact time of adding oil. The whole batch lasted 12 minutes.
We used semolina durum flour and regular premium white wheat flour.
I'm not a big specialist in sourdoughs, I refreshed F. Tahero's sourdough twice, as you say in your recipe. She grew up, bubbles were visible and there was a pleasant creamy smell.
I used sesame oil, as far as I know, it is allowed to replace the type of vegetable oil, correct if this is not true for this recipe.
Nevertheless, the essence of my post is not complaints, but a desire to find out what was done wrong and how to achieve a good result. Except me, as can be seen from the tape, no one has baked this bread yet.
I think if you give a little more explanation on the consistency of the dough, the exact time of adding butter, and most importantly, explain what sourdough and how to use for this bread, the result will be positive.
I truly love this recipe and the result you have shown. I would also like to get something like that myself.
Moreover, I have grown a large amount of F. Tahero's leaven and I would like to use it.

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