How to Make Delicious 100% Semolina Bread
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- Опубликовано: 19 ноя 2024
- Semolina is a type of wheat flour. Whereas most bread flours are made ‘common wheat’, semolina is made from ‘durum’ wheat. It has a beautiful yellow colour, which can be lighter or more intense, and an earthy sweet aroma. The texture of semolina can range from quite rough and coarse to sandy and smooth.
Different types of semolina can be used for different purposes. Most commonly it is used in pasta and cous-cous preparation. It gives those products their distinct yellow colour. Other uses include cakes, pie and tart cases, and even some desserts or porridge.
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This was such a wonderful bake, everyone at the office loved this bread. I ordered more ultrafine Semolina flour so I can bake more of this recipe. It is really nice with butter and jam - also makes for nice toast and sandwiches. Thanks, Charlie for sharing this wonderful recipe.
Hi Everyone! Charlie is now at 228K subscribers - slowly, but surely we will get to 250K!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel.
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That is an exceptional crumb for 100% Durum flour.
My attempts have always yielded too hard a crumb, without milk - I never thought of milk as a crumb softener. Nice one.
Fun Facts The first wheat was Einkorn, how ever 10's of thousand years ago.
It crossed with an unknown grass to make what became Durum and Emmer. Technically these are not wheats, but we call them that. Many thousands of years later a further crossing gave us Spelt and wheat. Durum is a very ancient grain and the gluten in it is very poor, as you say.
A tip for our American Cousins. The U.S. and Canada mainly grow Durum varieties for pasta. They do not make good bread. As you say, Caputo is readily available and that is made from varieties suitable for Bread and Pizza. 10% Durum in your pizza dough really makes it rock.
Thanks Charlie - So many great videos - I'm having an early X-mas. 👍
Thank you for the extra info! 🍞
I haven't tried an all-durum bread before, but even with American coarse-ground durum, I can add up to about 30% to a basic bread dough and have excellent results. You'd think that it being so coarse would be detrimental, but it works really well. I stock it for the porridge that Charlie mentioned, as that's a favorite treat in our family. But since I always have plenty of semolina at hand, I also use it in pasta and bread, where much to my surprise the coarseness has never been an issue.
I suspect that it will be more difficult to make an all-durum bread from this type of flour, but maybe I'll use that as a challenge next time.
@@gutschke Hi, Yes, I have been surprised that coarse Durum flour makes a decent dough. I can't remember the detail of this video now. There are two grades of Durum 'flour'. First Durum semolina, which is coarse. After all that is the definition of semolina from any grain. Then there is Durum Rimacinata, or double milled Durum which is actually still quite coarse as durum is such a hard grain. Usually twice milled is used in bread.
I was a bit global in my post. Most durum in North America is grown for pasta, not all. Mills like K.A. who serve the home bread baking folk are likely to sell a bread variety.
FWIW 30% Durum is my favourite level of drum in bread. I sometimes make Ciabatta with 30% too. Finally I see that quite a number of small Italian bakeries use it at around 30% for their 'Durum' bread too.
Good luck with the challenge. :)
no it's the other way around, they technically are all wheats, we just don't often call them that. Einkorn, durum, and emmer are all different kinds of wheat. What we think of as 'default' wheat is just specifically bread wheat, or common wheat, which itself has multiple subvarieties
@@wilhelmseleorningcniht9410
Yes, I can see the case for that. They are all of the genus Triticum.
Though, Common wheat, Einkorn, Durum/Spelt, Emmer are all different species with Einkorn only having one set of chromosomes, Emmer and Durum having two (diploid), and Spelt and Common wheat with three sets of chromosomes.
The genetic studies I have read often refer to Common wheat (with chromosomes AA BB DD) as being true wheat. Yet some argue about whether Spelt is a true wheat or not and it has AA BB DD too.
The cross with Goat Grass giving the third set of chromosomes seems to be the big watershed.
I speak as someone who bakes and who is completely not a botanist.
With breeders now crossing other goat grasses with Emmer I expect we will have a new wheat coming along any time soon!
I shall leave these arguments to them.
Thanks for coming back with that. For some, it will be important.
Good baking to you.
I’ve been doing a 50% semolina to bread flour for a few years. I also add dry milk powder, egg, and honey and I always begin with a sponge that I let ferment for four or five hours. It works well
Thank you for this recipe! I bought some fine semolina a while ago and can't wait to try your recipe. I tried a few of your other bread recipes and they turned out amazing. You explain the process so well.
I love your channel!
What a beautiful result. I use the exact same caputo semola rimacinata for stretching neapoletan pizzas and thus have no excuse not to try this out.
Thanks Charlie. Always look forward to your latest video. I've been binge-watching your older videos everyday. You are making me a better, fearless baker with each video I watch. Thank you so much.
💪🏼🍞
Baked this loaf late last night and allowed to cool overnight. OMG - it cut so smooth, like butter - it was AMAZING!! I was quite heavy-handed when applying the sesame seeds - they added a nice crunch and wonderful additional flavor, but the interior was lightly sweet and soft and I think perhaps one of my new “favs”! Photos have been posted (#364)
Can't have too much sesame 😁
Thank you so much for your videos ❤❤❤ I previously commented on asking the difference between baking powder and yeast, and I'm happy to update that I made my first ever loaf 😁😁🎉
I got 1kg flour and 10g of instant yeast yeast on Friday and yesterday I baked a 60% hydrated bread 😋
I'm happy and I am going to be baking more 😊
Awesome! Happy baking 😉
thats the kind of bread I ate in my childhood ... I was buying that early in the morning right before school, from the near by baker in my village (Sicily) back in the '80s.
Thank you for this! I love working with non-standard flours! It looks delicious! This will be added to my list! 🍞💙
Immaculate and artistically arranged fridge. 🤣
😄
I usually use Semolina to stretch pizza dough as it does not affect the moisture of the dough as flour. I know some pizza recipes that add Semolina to the dough, might try it
Thank you, Charlie ! Coincidentally, just last week, the While Foods grocery markets in my Los Angeles area had semolina bread on sale, and it was sold out fast everyday. I did not have a chance to buy it. Now I can make it myself. 😊
Caputo semolina rimacinato makes a good dough. I make bread with normal and cold proofing, sometimes withe poolish .Always good.
Was just given some semolina for making pasta and of course now I want what you made instead.
i use coarse semolina to stop pita bread dough or pizza dough from sticking to a surface whilst it is proving. Thank you for this recipe, sadly I've never seen fine semolina flour here.
Semolina porridge is amazing. I eat it with a bit of milk, sugar and cinnamon. I've made 100% semolina bread myself and it's delicious. I recommend you check out the Altamura semolina bread making (Matera Legendary Bread - Italia Squisita is a good video). I shaped the bread like they do but it didn't quite come out looking the same but whatever, looked pretty good. People need not be afraid to bake 100% semolina or durum. High protein flour which absorbs a lot of water. You need a higher hydration really.
I have a bag of very fine semolina but it's usually only for dusting the shaped dough in the banneton. I sure have to give it a try 😋
As usual it looks delicious.
This one sounds delicious. You have used semolina in some of your recipes, but not 100%. Definitely will try this one!
Hello, I am a new member. Thank you for the complete explanation
Welcome to my channel! 😎
My favourite way to use semolina is dusting my pizza dough during shaping and topping. I usually don't use large quantities of it, because the finely milled stuff costs almost 3 times as much as regular wheat flour. But it is nice to see, that you can bake with it, too😅
Semolina makes great sweet breads, too.
Beautiful! I remember you made something similar in your Christmas playlist, but have you ever made a Tarte Soleil? It's kind of a "party food" in France.
It's beautiful and much easier to make than my friends and family assume it was when I bring it over, lol. I've made a sweet cinnamon sugar version, and many savory versions as well. Would be interesting to see you make your own version.
Thanks for the videos. I use a stand mixer for my bread, as I cannot stand mixing my hand, but I still love your videos and have added many things to my "need to try" list from your channel.
I have not, but damn it looks good. Definitely going to make it with rough puff pastry for this year's Christmas series. Cheers!
WoW
I've gone through tens of thousands of pounds of extra fancy semolina as a pasta maker and while that Antonin Caputo he shows at the beginning of the video will make a nice bread there are cheaper options. If you are in the US that brand will be quite expensive as it has to be imported.
I've never seen extra fancy semolina in a grocery store here in the US but any restaurant supply store will likely have a few fifty pound bags. If you bake a lot or can split it up between friends you'll save a lot of money versus buying a small imported bag that's really meant for hand making fine pasta shapes.
oh my god the childhood semolina porridge
I've seen that flour Caputo in different videos on RUclips, how does it perform?
I've only ever used it in this video, so can't say much.
It's called Pan Siciliano. One of my favourite breads
Possibly, but in Sicily it’s just called “bread.”
man, I'd try this recipe, but I don't have double cast iron pans and doing this work for something subpar is not worth it. But it looks delicious 🤤
You could get away with just spraying it with water 🔫
Checking Amazon for fine or double grind semolina.
How does the starter developed from natural yeast water out of raisins or other fruit compare with the sourdough starter developed as you've demonstrated in one of your videos?
I've had pretty good results from starter developed from raisin ferments but can't compare baking results of bread from this method as compared to my inability to generate a starter from natural yeast found in unbleached wheat, all purpose and unbleached bread flour.
I've not tried fruit yeast yet, but it's on my list :)
At what Temperatur do you recommend open bake in a convection oven with steam injection?
Try the same temperature and keep an eye on it.
I love buying semolina pudding when I am Germany, especially with rote grütze. It's not a thing here.
It's very easy to make yourself. Combine 165g coarse semolina, 15g sugar, 1g salt, and 1l milk. Simmer and stir regularly until it starts thickening. Less than 5min. Then stir in two egg yolks, and whip the whites with a little cream of tartar until stiff peaks form. Fold the whipped whites under the porridge. Eat hot or refrigerate in a decorative mold.
Rote Grütze is slightly more tricky to make, as you really need black currants for the correct flavor profile, and those are difficult to find in the US due to some ancient laws restricting their cultivation. But Ribena syrup makes a passable substitute. You also need small tapioca pearls for thickening. And then go wild with the other fruit. Strawberries, sour cherries, raisins, blue berries, or even raspberries are all good options. Balance the overall flavor with enough sugar and possibly some added lemon juice, if the fruits aren't sufficiently tart.
A simple vanilla custard based sauce goes very well with Rote Grütze. Just heat some milk, sugar, corn starch and a few egg yolks together with vanilla extract. I have no recipe, but it's easy enough, and if you want recipes I am sure you can find several online.
Grüne Grütze is the elusive alternative. It needs European goose berries and I have never been able to find those in the US.
Hi, I hope it's not rude to ask; is there any chance you might make a video for honey cinnamon pumpkin scones? I've never made scones before, the recipes I've found are concerning and I don't want to go into it blind, especially w/o a recipe that uses honey as the sugar source. Everything I'm finding is wildly inconsistent and I have no idea what's right and what's wrong in scone making. And no way am I touching TikTok for any reason, much less anything food related.
I've never made scones with honey. I guess it would make the dough a lot wetter and stickier. Here's my basic scone recipe - ruclips.net/video/Q4FWwnyJ5X4/видео.html
Perhaps that could be a template to work off of?
Thank you for this. I was afraid of 100% semolina. I include 1 cup of bread flour with the semolina-rye mix. I will look for semolina milled for bread making.
"Afraid"... such a scarry world you live in.
Never be afraid of flour, unless you are celiac.
Do not mix yeast directly with salt in pure water!
Add some flour to the water and mix it a bit. After that you add salt and mix again and after that you add yeast.
This will make sure your yeast will not get damaged by the salt.
It makes no difference. Here's a video about it ruclips.net/video/ez95TmSKG04/видео.htmlsi=Fp1GXlWsCI2dArLG
@@ChainBaker I'm talking from experience, the difference is that the rising speed of the bread can be extremely anemic if you mix yeast directly with salt.
If you add almost no salt it may be ok but i like salt to add flavour to my bread.
I meant that I didn't trust myself to use 100% semolina for bread because the texture might be off. Adding bread flour makes my bread almost mistake proof.