As with most of the previous bread I’ve adapted into a sourdough, I substituted an appropriate starter for the biga preferment (equivalent ingredient weights). It can also be used to make pizza, bread and biscuit doughs as …

The preheating of the baking stone and steam in the oven helped here I’m sure. Yeah, see, that is what I thought too, then I read the recipe (incorrectly read it I should say…) and well, ended up turning out pretty well, just a bit different from what it was supposed to be!

It was a great use for the bread. One of my all-time loves in the world of sandwiches.

","Bake the loaf for 35-40 minutes.

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I think I’d need to work with just extra fancy durum flour for a while to get a real hang of how it reacts.

Now if the dough is dry, add extra water to make it into smooth dough and

I have tried sandwich roll, pav buns and sandwich ;loaf with yudane and all the three were pretty amazing.

Thanks, Sylvia, for your nice words. Flip the loaf onto the wire rack and cool completely before slicing. Recipe is for a 2 lb loaf in a bread machine.

Show me some love. Nice color to them. Nice work. I used tangzong for semolina breads, but was not happy with the results, but Yudane gave me amazing result. I've thought of another perfect use for this bread: stuffing.

Japanese Yudane is similar to Chinese Tangzong, I must say, way better. I made a loaf earlier (click on link to read the recipe) which was a great hit among readers. a bowl and mix. ( Log Out /  All original site content copyright 2020 The Fresh Loaf unless stated otherwise. ( Log Out /  One of the bags was Bob's Red Mill Durum Wheat Semolina Flour. I made this pugliese right before we left for Alaska. The semolina / sooji I used is the regular one available in the market. Semolina is a coarse pale-yellow flour ground from hard durum wheat and used to make traditional pasta.

www.thefreshloaf.com/node/60150/100-semolina-recipe-questions I love PRBBA version of one of my very favorite breads 'Pane Siciliano' useing semolina flour. I see toast and jam with those loaves.

If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. So instead of extra water I used less… oops. ","Knead the dough for 10 minutes. Once again, one from the archives (well, I never posted it, but it was made a while ago). Semolina and duram flour are a big favorite of mine!

I was experimenting with various combinations, and that is when I came across yudane method. Use a heavy serrated knife for even slice.

It would make a great bread for stuffing pork chops or turkey because it is sturdy and capable of absorbing liquid, not to mention its pleasant semolina (something like corn bread) flavor. Content posted by community members is their own.

When I was cleaning out my pantries a couple of weekends ago, I discovered a number of bags of various specialty flours. When added to breads, this creamy-colored flour provides a sweet, almost winey aroma. Change ), YeastSpotting October 2, 2009 | Wild Yeast, Oregano Flatbread (with bonus cinnamon sugar version), Sourdough Banana Walnut Bread with Caramelized Banana Slices.

In addition to that deviation, I went with my sourdough starter as a leavening agent for the bread, partially because I figured it would keep longer that way. ","Flip the loaf onto the wire rack and cool completely before slicing. Cover the bowl with cling film and refrigerate overnight. It turned out to have been a great choice for the trip, it even lasted all the way to Alaska without staling too much or molding.

The Fresh Loaf is not responsible for community member content. That's a fine and clear example of what baking is all about.

The bread with the huckleberries and chevre looks so tasty! I made a video to explain the process.
YeastSpotting, « Cranberry Walnut Cinnamon Swirl Add the yudane mix and water and mix to form soft and crumbly dough. ( Log Out /  you can never go wrong with that. The biga was very sticky (but stiffer than one would expect for that level of stickiness) after it’d risen! Change ), You are commenting using your Google account. Semolina bread is one of my favourites.

Toasting the slices really heightened the semolina flavor and the slightly sturdy slices made great slabs for the mayonnaise, tomato, lettuce, and bacon. Once double in volume, take it to counter, shape into a rectangle, the width of the rectangle equal to the width of your loaf tin. Very nice, Noel! ","Add the yudane mix and water and mix to form soft and crumbly dough. Just mix hot water and semolina and your yudane is ready. Great looking loaves, Pamela! Enter your email address to subscribe to this blog and receive notifications of new posts by email. ","Grease and line a 8\" * 4\" loaf tin. If you can get chiroti rava, do try it.

Hope you like it.

Change ), You are commenting using your Facebook account. I could definitely tell that the extra fancy durum flour was a bit different to work with, the dough wasn’t hard to work with, but the texture has very different. ","Use a heavy serrated knife for even slice."],"recipeCategory":["Breads"],"recipeCuisine":["Indian"]}.

The directions are preheat to 425'F, place loaves in oven and reduce temp to 375'F immediately. evolve theme by Theme4Press  •  Powered by WordPress, Exotic Eggless Bakes and Vegetarian Recipes Around The World, Best 100% Semolina Sandwich Bread Loaf - Video Recipe, Take the main dough ingredients, semolina, salt, sugar and instant yeast in, Now if the dough is dry, add extra water to make it into smooth dough and, How To Make Iyengar Bakery Khara Bun – Video Recipe, Eggless Britannia Fruit Cake – Video Recipe, English Muffin Bread Loaf in Cube Tin – Video Recipe, Four Amazing Eggless Cake Recipes You Need To Know For Any Type of Frosting, Best 100% Semolina Sandwich Bread Loaf – Video Recipe, Sourdough Sandwich Roll and Mini Baguette – Video Recipe, Eggless Rasmalai Cream Tart / Monogram Cake – Video Recipe. I was also thinking it would be great for toast in the morning. I made a loaf earlier (click on link to read the recipe) which was a great hit among readers. Well, the big ball of dough there got shaped into two boules and put in bowls with floured towels. You can see it when I slice it in the video. It spread out like a higher hydration dough, but felt stiffer like a lower hydration dough. Your email address will not be published. In a bowl, mix together semolina and piping hot water given for yudane. ( Log Out /  This was one BLT that didn't fall apart on you while eating it. ","Once double in volume, take it to counter, shape into a rectangle, the width of the rectangle equal to the width of your loaf tin. ","The next day, take it out of fridge and bring it back to room temperature. Semolina flour is a finely ground flour made from Durum wheat, a high-protein wheat flour used in pastas.

I had to grind it in mixer grinder to make it tinier.

This bread was a kind of experiment to see if one could make bread using all pasta grade flour. Thanks, Blackbird! Place in an oiled bowl and cover with cling and set it aside until double in volume. take it to the counter. As with most of the sourdoughs I’ve made with this starter, they didn’t seem to rise a bunch during the second ferment.

","Cover and set aside for 30 minutes. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. The durum absorbs more water because it is very high in protein (the highest-protein variety of wheat). I haven't tried either PR's or Dan's recipes, but both sound like a good idea. Another Sunday… Time to bake! A great idea and well done. Home > Bread Recipes > Breads made with Semolina.

","Remove it on a wire rack and tap to see if it sounds hollow. Now that the sourdough biga was ready, time for the rest of the extra fancy durum flour and water, and the salt. (and they weren’t too sour) We enjoyed the bread a number of different ways along the trip, toasted with cheese we picked up at various shops, with chevre and wild huckleberries, with heirloom cherry tomatoes. I've gone weak, a drowsy numbness overcomes me, stop, stop, a BLT right under my beak has me peckish (English slang for hungry). It doesn’t need grinding, and the results are also so good. Thanks for your nice comments, Dave and Raider.

Dave. After reading the reviews I looked up another semolina bread recipe and found a different oven temp. Gasp, will I sleep through the night and get to the store when it opens. I'm drooling, really. The smell while they were baking was quite a bit different than regular bread, a different quality to the smell, but hard to place. I also decided to make a fairly large change to the recipe for the pugliese, instead of the suggested mix of extra fancy durum flour and bread flour, I went with 100… Semolina bread is one of my favourites. I figured it’d be a good bread to take a long on the road with us, since it looked like it would be good for snacking or sandwiches.
The flavor on the other hand was great, some of that same quality from the baking aroma was in the flavor! Do try it and let me know how you like it. Although, I believe that it was much drier than the recipe intends because of the mistake I made reading the recipe. I am keeping this recipe for all my future loaves of semolina bread that I will be making. I figured it’d be a good bread to take a long on the road with us, since it looked like it would be good for snacking or sandwiches. I was surprised it didn’t mold as the bag kept fogging up every day with the drive. If you like it, please subscribe to the channel so that I can reach my 100K subscribers.

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