Durum wheat semolina bread is a great classic of the Italian tradition . Much appreciated in the southern regions, its most renowned variants are the so-called Apulian bread and Altamura bread . It is obtained from durum wheat semolina and is characteristic for its intense fragrance , but also for being soft on the inside , with a crunchy and golden crust on the outside ! Perfect during main meals as an accompaniment to the second course, but also for breakfast or as a snack, spread with honey or jam.
Perfect Semolina Bread Recipe, with Migliora® Pane
Discover the recipe by @pensieriepasticci to make this fragrant semolina bread , which will amaze you with its goodness. The peculiarity lies in the fact that this recipe requires cooking in a pot (of the cast iron cocotte type). In addition, Migliora Pane® is used, a mix of enzymes that naturally improve the final result of your homemade bread, increasing its volume and giving it an even more crumbly and golden crust !
Ingredients for Durum Wheat Semolina Bread:
- 350 ml natural water
- 300 gRuggeri Durum Wheat Semolina
- 150 g type 0 flour
- 2 teaspoons dry brewer's yeast
- 1 tablespoon extra virgin olive oil
- 1 and 1/2 teaspoons fine salt
- 1 and 1/2 measuring spoon of bread enzymes Migliora® Pane Ruggeri
- 1 teaspoon sugar
Procedure for durum wheat semolina bread cooked in a pan
Pour the room temperature water, sugar, yeast and oil into the mixer and turn it on for a few minutes to emulsify the mixture. Add the flours, Migliora® Pane and salt; start kneading for several minutes with the mixer's hook. Knead the dough well, which should remain soft and malleable.
Take a proofing basket or a large terracotta bowl, line it with a cloth and sprinkle with durum wheat semolina. Set the bowl aside and roll out the dough, almost into a rectangle. Then, make book folds and round it to give it a round shape. Place the dough inside the bowl, placing it on the cloth with the semolina. Close the edges of the cloth and let it rise for about 2 hours, or until doubled in size, in a warm place away from drafts (an oven turned off, with the light on, is ideal).
After about 2 hours, take a cast iron pot with a lid suitable for oven cooking and place it on the middle shelf of the oven. Turn on the oven and bring it to a temperature of 230° C with static function. Once the temperature is reached, remove the pot from the oven wearing protective gloves (be careful: it will be hot!) and remove the lid.
Place the dough in the pot, gently turning the cloth inside out. Immediately replace the lid and bake.
Cook with the lid closed for 25 minutes. Then, continue cooking without the lid, lowering the temperature to 200° C for another 15 minutes, or until the bread is very brown on the surface. Once ready, turn off the oven and open the door. Leave to cool for 10 minutes, then remove the loaf from the pan and place it on a rack to cool, preferably on its side and not flat.
