Sourdough bread with Semolina - Southern Italian Style

In Southern Italy, they like to use Semolina not only for pasta making, but for bread as well. Today we made sourdough bread with semolina, southern Italian style. It's very easy to make and comes out amazing - hope you give it a try :) Sourdough starter:    • How to make your own sourdough starter   00:00 Introduction 00:38 making the dough 06:55 12 hours later - proofing the dough 10:25 1.5 hours later, preheating oven 11:07 30 minutes later, into the oven 12:44 30 minutes later, remove the lid and bake some more 13:12 12 minutes later, needed a little more time 13:32 2 minutes later, out of the oven 14:53 cutting into it 15:37 taste test 17:42 outro Bread lame: https://amzn.to/3GLKbbf banneton bread-proofing basket: https://amzn.to/3RnVBI2 Bread Knife: https://amzn.to/3GwTUSg Amazon.com - Cambro proofing container: https://amzn.to/3W7OJid Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts affiliate links ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo Diastatic Malt Powder: https://amzn.to/4186n8P Southern Italy style, Sourdough Bread with semolina Ingredients • 200 grams (7 oz) all purpose flour • 250 grams (9 oz) semolina • 13 grams (1 ½ TSP) Salt • 4 grams (1 TSP) Diastatic Malt Powder (optional but preferred) • 235 grams (8 ¼ oz) water (room temp or slightly warm) • 400 grams (14 oz) active sourdough starter • More all purpose or whole wheat flour for dusting Process • In a container/bowl, add the all-purpose flour, semolina, salt and diastatic malt powder – mix. • Add the sourdough starter and the water, mix to incorporate until all the flour is absorbed. • Squeeze and work the dough for 2 minutes, forming a soft, sticky dough. • Cover and let rest until doubled in size, typically around 12 hours (could be anywhere from 10 – 14 hours depending on room temp etc.) • Generously line a banneton all around, with whole wheat (or regular) flour (if you don’t have a banneton, you can use a bowl, or just use a cutting board) • Remove dough and do a four-fold (lift one end and fold over – lift the other end and fold it over, then do the same to each side) • Shape the dough into a round (easy way is to cup your 2 hands together and pull the dough towards you – turn it and repeat a few times till you form a semi-firm round shape. • Place dough in the banneton, and sprinkle a bit of flour on top – cover and let rest 2 hrs • After 1 ½ hours, place a Dutch oven (or similar) with a lid into your main oven, and preheat to 475 deg F (246 deg C) for 30 minutes. • Remove the Dutch Oven from oven and carefully place the dough inside. Score the top of the dough with a bread lame (or scissors will also work). • Place lid back on the Dutch Oven and put back into your main oven – bake for 30 minutes with the lid on • Remove the lid and continue to cook for 10 – 15 minutes more, depending on the level of doneness preferred. • Remove bread from Dutch Oven and let rest on a cooling rack for 1 hour or more (30 minutes absolute minimum) • Enjoy My Kitchen Gear Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out. "My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe ► Canada https://amzn.to/3baKEF0 Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you!