Bread
(Yeast
)
Semolina Bread
Contributor: Scott
50 minutes
450 then 375
baking stone
1 1/2
Tbl
Yeast
1 package
2
Tbl
sugar
3
cups
water
115 degrees
634
grams
bread flour
1/2
500 mg
vitamin C tablet
crushed
1/2
cup
ice
crushed
640
grams
semolina flour
1
Tbl
sea salt
1/2
tsp
sea salt
4
Tbl
Olive Oil
2
Tbl
Olive Oil
6
Tbl
Olive Oil
cornmeal
as needed
Form a sponge by mixing together yeast, sugar and water, let stand 2 minutes, then add bread flour and beat
with paddle 4 minutes. Let rise 30 to 150 minutes.
With the dough hook add to the sponge the vitamin C, ice, semolina flour and 1 Tbl salt. Knead 5 minutes on
low medium speed. Pull dough into several pieces and drizzle with 4 Tbl olive oil. Knead on medium speed to
incorporate oil, about 30 seconds.
Oil dough to keep from sticking to sides of bowl and let rise until more than doubled 1.5 to 2 hours.
Punch down and turn out onto counter. Cup into a round, allow to rest 15 minutes covered. Shape into loaf.
Mix remaining 6 Tbl olive oil with 1/2 tsp sea salt and brush over loaf. Allow to rise until doubled, 1 hour.
30 minutes before dough is completely risen, place a baking stone on the lowest shelf of the oven and
preheat oven to 450 degrees F. 5 minutes before baking, reduce heat to 375, and place a shallow baking pan
with 1/2 inch of boiling water on the oven floor. Use the second lowest and lowest shelves for an electric
oven.
Gently brush loaves again with oil salt mixture, being careful not to deflate. Using a razor or very, very sharp
knife, make quick light decorative slashes across the top of the risen loaf.
Bake until well browned about 50 minutes. For a crunchy crust mist 2 or 3 times with water during the last 10
minutes of baking.
Without a baking stone, preheat the oven to 400 degrees and prepare shelf in lower third of oven. Turn the
temperature up to 425 and place bread on shelf with pan of water on shelf underneath
Edition: 4