Very beautiful bread - I'm sure the taste of it dipped in some good olive oil is superb!Â The crumb looks very nice as well.Â What good food can you have to complement such a loaf?Â Anything at all, I'm sure, would benefit from accompanying this bread. So I guess we have Apulia surrounded at least. Turn down the oven to 450ÂºF. David, Rustic Italian Bread With Durum August 21, 2011 / 10 Comments / in Bread recipes / by My Italian Smörgåsbord (Aka Barbara) This was another one of my longings as an expat Italian… the typical crusty rustic loaf that is simply divine when filled … I havn't any durum, nor it is found anywhere in Dubai, so i haven't tried the recipe yet. Your email address will not be published. Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a batard shape. to 115°F.) See more ideas about Recipes, Food, Wheat recipes. ), sorry for having shortened the termÂ excessively :). I lack the benefit of having tasted pane pugliese in Italy. May 05, 2020 at 9:25 am. good 24 autolyseÂ to help beat it into shape a little easier, if later. This enables you to create breads with a typical Mediterranean aromatic taste! I make 100% durum bread every week and I never work the dough less than 20-30 minutes. A family from India owns it, and it is located in Canada. 3/4 cup plus 4 teaspoons water, room temperature. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. Although it is very loose coming off the mixing, after the second S&F it is very smooth and shiney and not especially sticky. Does longer mixing result in a more open crumb? All original site content copyright 2020 The Fresh Loaf unless stated otherwise. The semolina I used is a double ... Now I have a new go-to bread recipe with sesame seeds. The big difference is that it becomes as toughÂ as a stone, even impossible to slice! Divide the dough into two equal pieces and pre-shape them as balls. I was thinking it was not a flavor I especially like, until I tried it dipped in olive oil with a little balsamic vinegar. Recipes Pizza Durum Wheat Bread: The Basic Recipe. It is interesting because it basically gives the recipes and quantities for Pane Pugliese. Hamelman writes that this formula for âDurum Breadâ is the best of a series of âtest batchesâ he made some years ago. I suspect that there are not clear distinctions and definitions of what a Pane Pugliese is. Â www.sherbrarmills.com. Pane di Altamura is a DOP product (DOP is a specific, legal, official, EC system of classifying some special products, in order to distinguish the real McCoy, so to speak), Unfortunately the website is in Italian, but you might know someone who knows Italian. May 1, 2020 - Explore Marina Mansour's board "Durum Flour recipes" on Pinterest. One of the best bread recipes I ever made. Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour. (reading yr comments). 1/4 teaspoon dry yeast. Â Their "Fiber Wala" style has more bran. 2 1/2 cups unbleached all purpose flour. Transfer the dough to a lightly oiled bowl and cover tightly. Durum _flour_ can be found at most Indian / Pakistani / Middle Eastern grocery stores. Mix with the spiral attachment on low for about 3 minutes. See more ideas about Recipes, Food, Flour recipes. The use of water roux is interesting. A gorgeous golden loaf of semolina bread, or Italian bread. None are from Apulia. Same hydratation and same series of folds after mixing. For myself I make the miche in Hamelman and now I will try myself the pane pugliese (if I can find fine durum wheat, which is not that obvious here, in the deep English countryside). If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. You can use the mixer, but I just used my Danish dough whisk. Transfer the mixture to a clean work surface. Note that we are not talking about pane di Altamura. Jan 14, 2015 - Explore Rocker 7 Farm Patch's board "Durum wheat recipes" on Pinterest. Next, add the … Â. Durum also can make good yeasted loaves, but I have found that it takes extra yeast/sourdough, and a longer final rise time. Of course it can be replaced by an equal amount of biga. Durum flour dough is much more extensible than dough made with "regular" flour.Â. "), My previous purchases at a local store were SHER brand from BRAR MILLS, a Canadian company. This site is powered by Drupal. Salt The loaves had a somewhat crisp, chewy crust. Semolina bread is usually made of mostly semolina flour with a little bit of all purpose, or bread flour. PM stands for "pasta madre", a firm starter (I keep mine at 45% hydratation). Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. or by hand? It reminds me of the JapaneseÂ tangzhong. See more ideas about wheat recipes, recipes, food. From what I understand (see here : http://www.panedialtamura.net/fasi_di_produzione.htm)Â , Pane di Altamura is made wiht 1oo% Â "rimacinato di semola di grano duro" which should be durum wheat flour, of a finer type /"remacinato" means milled-again (here u find a useful post, http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro) - basically you need this:Â http://www.dececco.it/EN/flours-and-semolina/semola-di-grano-duro-rimacinata/?Prodotto=12 Â : in other words, when u buy the durum wheat look for that all important word "rimacinato". If you haven’t made a Sourdough Starter yet, try making this Crusty Semolina Bread made with commercial yeast while you’re waiting for your starter to mature. Semolina flour is made from durum wheat and this is the same type of flour used for making dried pasta. I still remember when I tried to slice a 7-days old Pane di Matera (100% durum wheat): the knife broke! (So there's the reason it may/may not be "thirsty. It comes in at least two varieties: Â a) mostly branless/germless, and b) higher Â extraction, with more bran. 300 grams (~2 cups) Durum flour (not semolina for pasta) 120 grams (~1 cup) White bread flour 1 1/2 tsp. Mix the biga and ferment for 12-16 hours. The second edition of Hamelman's Bread includes 40 new recipes. There are a lot of myths and advertisements around this kind of DOP breads, mostly undeserved. Let the sponge ripen for about 1 1/4 hours. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand. If you have already posted it, I'll try to find it. That was spectacular! Lay your dough in the basket, seam side down and cover. But unlessÂ one wants to produce real Pane di Altamura (which becomes a much more complex affair because one should also then use specific local wheat, specific water ecc....), Â I suspect Apulian Bakers play around with percentages of fine durm wheat. It made me wonder about using this bread in other characteristic Italian ways â as garlic bread or toasted and eaten with a hearty ribollito soup. Mix the flours and the water /cream for about 1 minute. October 17, 2020. Print; Knead the flour quickly with 390 g of water and let it rest for 30 minutes in a bowl covered with a damp cloth. (Bread flour is used in the liquid levain feeding.) Staff Picks Roomali Roti Rating: Unrated 60 A tender and delicious flatbread from Central India. Over 75 durum recipes from Recipeland. Save Save; 0 / 5. I am going to try your formula. In general I think good bread is alwasy good - it changes in character and it develops new flavours. They have a contact form at the bottom of their main web page for questions, or email: Â email@example.com, Durum flour, either whole grain or otherwise, makes good flatbread: tortillas, "chapatis", focaccia, pizza crust. I knead the dough until it remains firmly clinged to the hook when I raise the mixing arm (always at speed 2). 25 salt. 15g brewer’s yeast. The recipes I have seen vary a lot in the flours used, but they are all from American books. Let them rest, covered, for 20 minutes or so to relax the gluten. Maybe it has to do with the quality of gluten in this flour. bye. Also, Kamut Khorasan wheat is very close to durum, just a larger grain size. And this is what Leader prescribes, as I recall. When added to breads, this creamy-colored flour provides a sweet, almost winey aroma. I am awaiting her assessment with the greatest interest. Â If you can't get durum _flour_, try Kamut, either flour, or whole berries to grind yourself. They are from either near Rome or from Sicily. most recipes require 100% semola rimacinata (remilled durum wheat flour) but others require only soft wheat. The changes to the recipe… The flavor of the bread was distinctive. Pane di Altamura is just a bread like any other. The crumb was less open than I expected, but I think this may be characteristic of bread made with mostly durum flour. Would you share your formula for 100% durum bread? Change to the second lowest speed and mix for about 2 minutes. This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. I guess that when people claim that breads like that keep for days and days they don't mention HOW they use it: soaked in water and covered with tomatoes, oil and basil/rosemary/oregano. It's a nice bread, David, but i disagree with Hamelman's minimal mixing method. The "potato" u mentioned.. rings a bell - I have seen it mentioned in some Italian obscure websites.. and it makes sense Â (mashed potatoes are used for instance in Puddica, the tipical focaccia from Apulia and in some of their little calzoni). Most bread recipes call for about 1 to 1 1/2 cups of sparkling water. ;-), My most successful effort to date has beenÂ Pugliese Capriccioso, Take 2. The dough will be quite loose. by Editorial staff October 17, 2020. In the bowl of a stand mixer, add all but 1/3 cup of the final dough water along with the liquid levain and mix to disperse the levain. Ferment the dough for about 2 hours with stretch and folds at 40 and 80 minutes. I gave one of the loaves to a friend who grew up in a village near Rome. It is ripe when domed and just starting to recede in the center. 700g water. David, this one is my preferred (on an italian cuisine forum), http://www.panperfocaccia.eu/forum/viewtopic.php?f=12&t=16581, It uses water roux to keep the crumb soft for several days. 33 homemade recipes for durum from the biggest global cooking community! Hamelman recommends a bassinage technique (âdouble hydration") be used for mixing. Is pane pugliese customarily made with 100% durum flour? https://biggreenegg.com/recipes/durum-bread-cranberries-nuts I am no expert - most of my cookery and baking books are English or American (I learnt bread making from the P.Reinhart's books), but.... After a little search I found this web site: http://www.panedialtamura.net/index.htm Â - this is the official body/institution that dictates the musts/must-nots if one wants to make Pane di Altamura, which is the most famous Apulian bread in Italy, the one most commonly associated with the notion of Pane Pugliese (Pugliese Bread)(Altamura is a little town in Apulia). Pour the reserved water in the well, lower the hook, and mix at low speed until the water if fully incorporated. I use 1Tbsp of a supplement called ‘dough enhancer’ to help get better gluten development with whole-wheat bread and my yeast & dough needed longer to rise. Hi David, this is interesting. https://www.breadmakermachines.com/recipes/semolina-bread-recipe I have not left a loaf unsliced for longer that 24 hours - high percentage rye breads and miches made with high-extraction flour excepted. If any is left by dinner time, we'll see what kind of garlic bread it makes to go with the chicken cacciatore I'm cooking. I gather he has not tried continued mixing until it comes back together, as you have. The formula is the following, -210 gr cold water roux (30 gr durum wheat flour in 180 gr boiling water until you get a Â potato mash consistence), -100 gr biga-470 gr durum flour-220 gr water-12 gr salt, You may need a bit more water. Then add the remaining durum flour, yeast and salt. Bread. Let the rough dough sit for about 20 minutes to an hour. My reading on pane di altamura suggests that a long, slow mix is the current practice. Thanks so much, Aga! Durum is a strange beast that needs a lot of time to absorb the water and develop gluten. In general I find sourdough breads taste better after 48 hrs from baking and, in my experience, they do keep for at least 4 days. I wrap bread in plastic wrap and put it into a plastic bakery bag. 1/4 cup warm water (105°F. Â InÂ the close-up picture, David's version looks much better, I think (and the colour of the crumb is better too - golden). The loaves are done when the crust is nicely browned, the loaves sound hollow when thumped on the bottom and the internal temperature is over 205ÂºF. (biga? It's edible, of course, but durum wheat bread dries as much and as soon as any other bread. From Bread Machine Semolina Bread to Semolina/Olive Oil Torte. A lot of bread recipes suggest using bottled water for baking because mineral or saline content would affect the flavor of the dough though not necessarily the proofing. Oh you stirred my appetite, David! What I've never seen is a recipe for a typical bread using both soft and durum wheat. Place the remaining liquid levain and the rest of the dough ingredients (including the sesame seeds) … Thanks for sharing your extensive experience. First it sems to come together, then it almost melts, then after some time it comes back together wonderfully. I think I would start where I left off with this formula and boost the percentage of durum flour.Â, David, u know that Italians are often deeply conservative, food-wise Â - too many DOs-Dnts, to my taste.Â I feel that as long as u use a very high percentage of fine durum wheat, a good starter, Â good tecnique to get that nice open crumb, and a sound Â cooking method (I prefer the cast-iron pan metod, for the best crust and oven spring), u are very likely to produce a Pugliese bread that is as good as any that is made in Italy in that part of the country. ", I appreciate your sharing your experience. https://www.yummly.com/recipes/bread-machine-semolina-bread Designed by GaliDesigns. 2 1/2 cups warm water … It is always difficult to assess just by looking at pics, but the Panperfocaccia durum wheat bread's crumb does not look very open - generally Pane Pugliese (durum wheat bread) has a rather open texture, with a chewy feel. 90% durum, 80% hydration, double hydration, bigaÂ and SD.Â Â Not a normal method.Â Is the refined durum thirsty or are you using the whole grain? Of course they lose some of their softness and become more chewy - for me this is an advantage. To me, the most remarkable features are that Hamelman's âDurum Breadâ is 90% durum flour. I have just looked through my books at formulas for pane pugliese. i love dipping bread in Olive oil. Also I think that each baker brings his/her own interpretations to a certain existing model: many of the ciabattas I see in american websites do not look like at all the ciabatta I have always known in Italy. Durum Wheat Semolina Bread cooked and written by Fiorenza December 04, 2020 No Comments Durum wheat semolina bread is usually prepared in a loaf-shape in Southern Italy and in particularly in Apulia, also known as the granary of Italy, where durum wheat semolina flour is the most widely used flour also for pasta, cakes and biscuits. You should end up with a cohesive dough that is slightly tacky but very manageable. Substitute it with Golden Temple ® No. hope this helps, thanks for all your splendid breads & posts, btw. The dough will be very sticky. Nico one question: do u work your bread for 20-30 mint in a mixer? The crumb comes out very light, with minuscule and regular holes. Happy Baking. Â Same grain but finer grind.Â. Also, "semolina" is generally NOT whole grain, it's just the endosperm. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour. are they lesser ciabattas'? It keeps without molding, but it doesn't keep soft at all. Mix in 1 tablespoon of lemon juice in 1 cup of bottled water for every cup of sparkling water called for in the recipe. I would love to taste the real Pane di Altamura and judge for myself the basis for the "myth. It's made with regular wheat flour and durum flour. Semolina flour is a finely ground flour made from Durum wheat, a high-protein wheat flour used in pastas. again: as long as ones stays within certain bunderies, I believe that there is not one way to do things (in this istance: for me a ciabatta is a flat, elongeted bread, with a soft texture, very large irregular holes, a snowy white top, that does not keep more than a day....), Even if I am not as a good baker as u clearly are, I have just bought the new edition of Bread! After 15 minutes, remove the steaming apparatus and continue to bake for another 23 minutes or so. Mix the durum flour, bread flour, water, yeast, and sugar until evenly incorporated. It's great to have your comments. Made this recipe today & the bread is amazing! Home > Bread Recipes > Breads made with Semolina. Proof, covered, for about 1 hour. DURUM: this sourdough starter is based on a natural sourdough developed from the hard wheat durum flour used in the Puglia region of Southern Italy. Scrape the dough off the hook and make a well in the middle of it. The same happens with Pain Poillane, which in fact for me it is edible only after 48 hrs it is made (before it is too fresh and moist), the same happens with my sourdough (at least 5 days) (and no, I do not soak it). Traditionally, naans are made with all-purpose flour (maida). Stefano, the crumb doesn't look open because alveolis were really tiny, but the softness was extreme because the raise in volume was incredible. 30g extra virgin olive oil. Pending a personal visit to Apulia, I may take advantage of several friends who grew up in Italy for their comments. None have 100% durum flour, although Reinhart says to play with the flour proportions up to 100% durum. I think as long as you stay with a high percentage of fine durum wheat and get a loaf with those irregualar holes, and with a very chewy texture, you are Â within the very large area of "pane pugliese". Bread has always been considered a product, what should not be missing in apantry, because it is able to satiate and because it matchs with other ingredients and becomes a complete meal. Reply. It comes in 20 pound (or 10 kilo, I forget which) bags, unless the store re-packs it in smaller amounts. Note that, because of the great ability of durum flour to absorb water, this biga is firmer than the usual âfirm levain.â, Mix the liquid levain at the same time as the biga and let it ferment for the same time. It was a magical combination of flavors that was delightful. Transfer the loaves to a peel, score the loaves, steam the oven and transfer the loaves to the baking stone. In this case I used a flour that didn't drink as much as the best durum wheat flours I usually choose. It uses both a yeasted biga and a liquid levain. 1 Fine Durum Atta Flour and you’ll wonder why you didn’t think of this before.. I made two changes to recipe and process. Most of the pani puglisi I have bought in Italy have those characteristics: the crumb is really open and irregular and still does not have that translucente, almost gelatinous look of so many high-hydration bread/it does not feel "wet", it keeps for days and days and days. No Knead Sicilian Style Bread. Make a well in the center of the mixture, and crack the eggs into the well. Then, add the biga cut in 5 or 6 pieces, and mix at slow speed to dissolve it somewhat. I found that the stretch and folding resuted in good dough strength, although high extensibility of the dough was remarkable.Â. Hamelman talks about the dough falling apart with prolonged mixing. I don't know how to describe it, but it was like that of the other breads I have made with durum flour. I'm referring to bakery-bought bread, not to mine. Your comments make me want to experiment futher with formulas that might produce bread like those you described. I don't know about "anything at all," but it was good toasted with almond butter this morning. What kind of durum flour did you use for this? Durum wheat has been used in bread making in many markets for centuries, including Italy, North Africa, and the Middle East. Semolina refers to durum wheat which is a harder wheat that produces a harder flour. My sourdough breads keep for 5 to 7 days, after they are first sliced. Ingredients: 1000g Double Milled Durum Wheat Semolina La Molisana. Looking for South Asian bread recipes? Durum Bread from Bread by Jeffrey Hamelman. Einkorn Potato Focaccine Make Great Snacking Bread. I have a small cafe in LYme regis, Dorset, UK and I bake my bread every day: I stick to Peter Reinhart's ancienne bread (revised and suited to my taste): easy and great results. This is my thought and it is not substantiated though. Mix the salt into the warm water (120F-130F) and pour into the bread machine pan. I used fine durum flour, and it is very thirsty. Both of the books I have that have formulas for pane di Altamure use 100% fine durum flour.j. Ingredients: 2½ cups (625 mL) Golden Temple ® No. In the bowl of a stand mixer, add all but 1/3 cup of the final dough water along with the liquid levain and mix to disperse the levain. It tends to be a heavier, and more of a dense bread than what we are normally used to eating. Then add the remaining durum flour, yeast and salt. Find recipes for naan, chapatis, rotis, parathas, and dosas, complete with ratings, reviews and cooking tips. Finely milled durum flour is sometimes labeled "extra fancy.". Sep 1, 2018 - Explore nancyfrost's board "durum wheat recipes" on Pinterest. For example, the biga was 65% hydration, but it was actually a bit stiffer than the usual 50% hydration firm starterÂ that I usuallyÂ make with bread flour (12.7% protein) and a little rye.Â, This dough is delightful to work with. I have first hand tales of old southern italy grannies Â that literally worked the dough by hand for more than one hour. The crust is crackly and the texture creamy and just plain amazing!. Next add the levain, and the rest of the ingredients and mix on low for 4 minutes. Good, yes, better than many others of course, but it's not the ultimate bread without defects to aim at. See recipes for Fresh pasta Tagliatelle from scratch too. Uhm, I don't agree with your statement that durum bread keeps for days and days. Then, add the biga cut in 5 or 6 pieces, and mix at slow speed to dissolve it somewhat. s, it's not semolina. Pre-heat the oven to 500ÂºF for 1 hour with baking stone and steaming apparatus in place. Â, Capisco molto del italiano, ma, "pm", che cosa significa? They gradually get drier but are still pretty good. If done right, your family won't realize they are eating 100% whole grain bread or pizza crust. Camilla. Tested by La cucina Italiana. In a large bowl, whisk together the flours, salt, and pepper. Final Dough Add all of the final dough ingredients to the bowl of a stand mixer. This Sourdough Semolina Bread Recipe produces an artisan loaf with a crisp crust and open, chewy crumb. Transfer the loaves to a cooling rack and cool for 1-2 hours before slicing. I never said the pane di Altamura is the best bread.Â However my experience of sourdough oven-cooked pane pugliese was that it did keep for days and days.