Recipes for all that stuff I bake...
Italian Semolina bread
2 cups warm water, 100 to 110 degrees
1 tablespoon sugar
1 tablespoon yeast
1 cup semolina flour
1 egg
3 to 4 cups bread flour, divided
¼ cup extra virgin olive oil
1 tablespoon sea salt
In the bowl of a stand mixer, combine the warm water, sugar and yeast. Allow the yeast to proof until very foamy and well-started, about five to ten minutes.
Add egg.
Add the semolina and one and a half cups of the bread flour and beat with the paddle attachment, increasing speed to high gradually, until the gluten has developed well and the dough pulls freely from the sides of the bowl in stringy sheets.
Switch to the dough hook and add one and a half cups of the remaining bread four along with the olive oil and salt. On a slow speed, mix in the dry ingredients and oil before increasing speed to medium high. Knead the dough until the gluten is very well developed, adding more flour as needed. The finished dough should be slightly tacky to the touch and very smooth.
Let the dough rise in a large bowl or plastic food storage container at least until doubled in bulk or up to five days in the refrigerator.
To shape loaves, divide the dough in half and gently stretch into narrow rectangles. Fold the long edges to the middle and press down with the side of your hand to seal. Tuck the narrow ends under and fold the long edges into the middle once more, pinching the seam to seal tightly. Turn the loaf over to cover the seam and shape the second portion.
Let the loaves rise until puffy on parchment paper, about thirty minutes. Mist the dough several times with water to prevent drying and to keep the surface wet. Preheat the oven and a pizza stone to 400°. Once the loaves are risen, slash the surface several times with a sharp knife and let sit five to ten minutes.
Pour about two cups of water or throw about ten ice cubes into the bottom of the oven, taking care to avoid the element. Mist the loaves thoroughly one more time and transfer them to the preheated pizza stone.
Bake the loaves for fifteen to twenty minutes in the hot, humid oven, misting the bread thoroughly every three to five minutes. Reduce the heat to 350° and crack the oven door for a couple minutes to allow the steam to escape. Continue baking the bread until the crust is deep golden brown, and the loaf sounds hollow when rapped sharply on the bottom, about twenty to thirty minutes.
Let the bread cool slightly on a wire rack before slicing.
makes 2 loaves
