Home » white » Semola di Grano duro (Mon 01.03)

Semola di Grano duro (Mon 01.03)

Bread using “Semola di grano duro rimacinata“.  This is a tipo 00 flour, note that this indicates ash content and not gluten content.  Use a tipo 00  for bread or pasta (check also here or there)


1. Mix flour with the salt.

Crumble the yeast with a little of the flour.
Add most of the the water and the olive oil.

Start mixing. Continue adding water to have a light, flexible but not sticky dough.

Turn out on work surface and knead for 5 minutes to a smooth ball.

Leave to rise for 50 minutes.

2. Turn out the risen dough. Deflate gently and form into a large loaf.

Put on a greased baking tin.

Leave to rise for another hour.

3. Preheat the oven to 230 C. Put an empty baking tray with some boiling water at the bottom of the oven.
Insert the bread and bake 30 minutes (lower the temp to 200 after 10 minutes). Tap underneath to check if done.

Leave to cool on a wire rack.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s