Sicilian semolina Bread

Mafalda The Semolina bread of Sicily
By: Will Falzon. The Brooklyn Maltese
350g Semolina Rimacinata
150g K.A. A.P. Flour 100% 500g
10g Salt 2.00%
7g Instant Dry Yeast 1.40%
1 tsp. Barley Malt Syrup 1.40%
330g Water 66.00%
1 Tbs. Olive Oil 2.20%
3 Tbs. Sesame Seed
1tsp. Anise Seed
Simple straight dough method.
1. Mix all ingredients except the olive oil until the dough ball clears the sides of the Bosch mixer.
2. Slowly add the oil drizzling it down the side of the mixer bowl
3. Move to a lightly oiled bowl.
4. allow to rise at room temperature covered until doubled in volume. About 1hr
5. Scale into two equal weight balls. Rest for ten min. Covered
6. Pre-shape each ball into a 30” long rope. Rest for 15 min. covered
7. shape into the serpent or the eyes of Saint Lucy shapes.
8. Proof covered at room temperature until the loaves are double in volume. (about 1hr.)
9. Pre-heat the oven to 500F and prep the steaming apparatus
10. Bake for 1o min. at 500F with full steam
11. Remove the steaming apparatus and purge the oven
12. Lower the heat to 425F
13. Bake for an additional 10-15 min. until golden brown

[@DiversionTheory]

Love this, thanks a lot for the recipe man!

[@TheRoadsidePieKing]

You are very welcome!

[@materialgirl338]

I'm from Dyker Heights I made a video too about Brooklyn semolina Italian bread. We had the best bread

[@thebrooklynmaltese]

We really did have the best bread! In Canarsie the go too Italian bread was from the Bread Box. The Pernice family I am still friends with the Pernice boys! What was your favorite Italian bakery?

[@claudiarose4749]

Very nice instructions, thank you.

[@thebrooklynmaltese]

Thank you for the kind words, Claudia!

[@sagesolomon7885]

Thank you for this recipe paisano. Love Brooklyn, Love Bread, Love Italians, I just found out about this bread the other day... Crazy. This looks like a proper recipe, will be making asap! God Bless you and your family 🙏 Happy Easter

[@thebrooklynmaltese]

You are very welcome! Please report how you like the bread.

[@josephinedorico6146]

Forget about it!,,

[@TheRoadsidePieKing]

That's what I'm talking about!

[@Justrightcrustncrumb]

You lost me barley malt

[@thebrooklynmaltese]

The small percentage of barley malt is extra food for the yeast. Additionally, it adds a hint o sweetness without extra sugar. You were lost, now you are found!