OPEN CRUMB sourdough SEMOLINA (semola rimacinata). The most simple bread RECIPE. | by JoyRideCoffee

Semolina bread recipe. One of my Greek subscribers (Niki Nikolakaki) asked me to show my method for a sourdough semolina (semola rimacinata) bread with open crumb. Even if it is not a flour used especially for bread, in my visits to Greece I saw that yellow fluffy loaves, made with semolina, can be bought at every bakery. Semolina is a flour, mainly used in making pasta, that can be worked with quite well, but to make it open crumb requires a little understanding and effort.

I happened to do it in a busy period for me, I didn't have much time to take care of it. My idea was simple, to develop the gluten as well as I can and to make the first proofing (bulk) overnight in a cool place (on a cool balcony ~16-19 degrees Celsius).

Formula for two loaves:
650g semolina rimacinata (le 5 stagioni - 12% protein, DURUM WHEAT SEMOLINA REMILLED)
530g water
130g semolina starter
15g salt

Method:
30mins. autolyse, knead with starter, 30 mins. rest, knead with salt, 30 mins. rest, strong fold, 30 mins. rest lamination, bulk overnight at 16-19degrees Celsius, shaping, 10h final proofing in the fridge, bake on baking still 10mins. at 240 degrees Celsius with steam and 35mins at 210degrees Celsius without steam.

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I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.

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