SEMOLINA BREAD
1/4 cup warm water
(105 to 115 degrees F.)
1/4 tsp. dry
yeast
3/4 cup plus 4 tsp. water, room temperature
2 1/2 cups
unbleached all purpose flour
2 1/2 cups warm
water (105 to 115 degrees F.)
2 1/2 tsp. dry
yeast
3 3/4 cups
unbleached all purpose flour (See Note below)
3 3/4 cups finely
ground semolina flour (See Note below)
2 tsp. sea salt*
Additional semolina
flour for kneading.
Note: Semolina flour should be stirred to mix before measuring. Also, I found that this recipe calls for more flour than I thought necessary. I used about one cup less and still found that the dough was quite stiff. So, for the bread, I would suggest starting off with 3 1/4 cups of each type of flour.
* I found that a bit more sea salt might be better, so try 2 1/2 teas. or sprinkle some on formed dough just before baking. Because of high baking temperature, I suspect a brushing with light egg white and water so sesame/poppy seeds will stick might not work well. The egg might burn.
For Starter: Combine 1/4 cup warm water and yeast in medium bowl. Let stand until yeast dissolves, about 10 minutes. Stir in 3/4 cup plus 4 teaspoons room temperature water. Add flour in three additions, stirring well after each addition Stir until mixture has consistency of thick sticky dough, about three minutes. Lightly oil large bowl. Transfer starter to a bowl. Cover with plastic; let rise at cool room temperature until tripled in volume (starter will be slightly wet and thick), at least 6 hours and up to 24 hours. (Can be made 5 days ahead. So, if doing so, stir down starter, cover and chill . Bring to room temperature before using.)
For Bread: Pour 2 1/2 cups warm water into large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over; let stand until dissolved, about 10 minutes. Measure 2/3 cup starter (reserve remainder f or another use). Rub between fingers, allowing starter to drop into yeast mixture (starter will be stringy). Beat until some of the starter dissolves. Combine flour, 3 3/4 cups semolina and salt in large bowl. Add to yeast mixture in 3 additions; beat until incorporated. Turn out unto floured surface; knead until smooth and elastic, about 6 minutes.
Oil large bowl. Transfer dough to bowl, turning to coat with oil. Cover bowl with plastic. Let rise in warm draft-free area until doubled in volume, about 1 hour.
Butter 2 heavy large baking sheets. Punch down dough. Divide into 4 pieces. Cover 3 pieces with clean towel or plastic wrap to keep moist. Roll remaining piece on floured surface to 14x8 inch rectangle. Starting at one long edge, roll up dough jelly roll style. Press ends and seam to seal. Bend dough into half-circle, seam side down. Using sharp knife, cut 1/2-inch-deep incisions every 1 1/2 inches crosswise in the top of the dough. Sprinkle with additional semolina. Place on a prepared sheet. Repeat rolling and shaping with remaining dough pieces.
Cover shaped dough with plastic wrap and/or clean towel. Let rise in warm draft-free area until doubled, about 45 minutes.
Meanwhile, position 1 rack in bottom third of oven. If available, place baking stones on rack and preheat oven to 450 degrees F. Let stone heat at least 30 minutes.
Place one baking sheet on each stone. Bake until bread is golden brown and sounds hollow when tapped on the bottom, alternating sheets between racks and turning 90 degrees halfway through baking, about 25 minutes. Cool bread on racks.
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