Bread with Durum Wheat – Semolina Bread

Stir the liquid mature sourdough culture with flour and water 12-16 hours before kneading the actual dough, cover and stand at 21 °C.

Dough: Put all the ingredients in the wide bowl of the food processor form. Knead on speed 1 for 3 minutes. If necessary, add a little more flour or water, keeping the dough a little drier than normal. Switch to speed 2 and knead for another 2-2 1/2 min (Petra: 2 min).

Durum flour, despite its high protein content, has a tendency to break during kneading. Therefore, pay detailed attention to the dough texture, the dough develops faster than dough made only from white flour, but does not tolerate over-kneading and then falls apart easily.

If the surface of the dough starts to shine as if water is leaking out, it becomes dangerous – stop the machine immediately. Desired dough temperature 24, 5 degrees fermentation: 2 hours, folding the dough after 1 hour (Petra: baking bowl placed in the microwave and door ajar, by the lamp the interior has 24 degrees ).

Divide the dough into 2 halves and shape round or oblong.

Final rising: About 2 hours at 24 degrees (also 8 hours at 10 degrees or up to 18 hours at 5, 5 degrees )* Preheat the oven (Petra: with a baking stone) to 240 degrees.

Both breads rise spectacularly when baked on the spot! Due to the durum flour slightly yellowish elastic crumb with small to medium holes, very crispy narrow crust. Schmec

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