Bread "Semolina and sesame"

Category: Sourdough bread
Bread Semolina and sesame

Ingredients

Poolish
wheat flour 250g
water 250g
fresh yeast 5g
Dough
pulish
water 500g
wheat flour 850g
durum wheat flour 250g
wheat sourdough (I have 50% hydration) 150g
olive oil 35g
fresh yeast 20g
salt 20g

Cooking method

  • Poolish
  • Stir until smooth and let ripen for 12 hours at room temperature.
  • Leaven
  • Feed the sourdough and let it ripen for 7-10 hours.
  • Dough
  • Mix all ingredients except salt for 10 minutes at low speed.
  • Then add salt, increase the speed and mix for another 5 minutes.
  • Bread Semolina and sesame
  • Transfer the dough to a container and let it rest for about 120 minutes (it took me more due to poor progress)
  • During this time, the dough * stretch-fold * once every 1 hour
  • After the time has elapsed, divide the dough into 4 parts (or 3 if desired)
  • Form into a loaf, moisten with water and sprinkle generously with sesame seeds.
  • Bread Semolina and sesame
  • Turn seam up and rest in a proofing basket or on a linen cloth for 1.45-2 hours.
  • Preheat the oven at 250C.
  • Turn the bread over on a shovel, make 4 diagonal cuts, which are abundantly covered with sea salt. Transfer to the oven.
  • Bake for the first 15 minutes with steam. Then remove the steam, lower the temperature to 225C, and bake for another 25 minutes.
  • Cool the finished bread.
  • Bread Semolina and sesame
  • Bread Semolina and sesame
  • Bread Semolina and sesame
  • Bread Semolina and sesame

The dish is designed for

3-4 pcs.

Cooking program:

oven

dogsertan
Awesome bar
Natali06
Sergei, Thank you! : a-kiss: Glad you liked it.
Trying to upload photos for an hour and a half
Sonadora
Natasha, your bread is delicious as always! I think that sesame crust combined with salt will not leave anyone indifferent!

Quote: Natali06

Trying to upload photos for an hour and a half
Today I also fought with galleries, the photos were not uploaded.
Twist
Natasha, oh, good bread! You, I see, are tightly busy with leaven, and you bake bread more beautifully than the other!
Natali06
Marishenki, thank you my dear! It is very pleasant to please you!
sesame crust combined with salt will not leave anyone indifferent!
I bit it off today and immediately thought about you, that is, about your "two doughs". But yours is probably a little softer. This one has a crispy crust (though I chewed it while it was still hot) In general, I like this combination of semolina and sesame

I also fought with galleries today, photos were not uploaded
I haven't finished fighting yet
You, I see, have taken up a dense leaven
We are responsible for what we grow!

MariS
And I, and I with praises to you, Natasha!
Oh, and your handsome man is good! Just try a piece ...
Gala
Natalia, neither subtract nor add
Chef
For bread -
Quote: Natali06
Trying to upload photos for an hour and a half
Quote: Sonadora

Today I also fought with galleries, the photos were not uploaded.
And what was the problem there? And no one ever complained
If the problem is with Flash - change before loading in the drop-down menu to "regular - one file at a time".
Natali06
Mariska, Gala, Chef, thanks for the praises and kind words!
Just try a piece ...
Marish, already added pieces!
And what was the problem there?
Changed, added, everything was useless Today everything is ok! It is true that the morning of the evening is wiser!
ang-kay
Bookmark it for sure!
Natali06
I would be glad if the recipe comes in handy! I love the addition of semolina, it even smells different
LyuLyoka
Natasha, this is a loaf, this is crumb - a lovely sight! Bravo!!!
It's a pity I'm not friends with the leaven, but maybe I'll start someday, stroking such beauty.
And what is your semolina, will you show me the bag? I thought semolina was a coarse grind, well, like hard semolina, or is it different?
Natali06
Yul, thank you!
Yul, yes, I also thought that I would never be friends with leaven, but you see, I was ripe.
Bread Semolina and sesame- this one is very small.
Bread Semolina and sesameBread Semolina and sesame And this one looks more like semolina, only yellow
LyuLyoka
Thank you, Natasha
barbariscka
Natasha, what a beautiful bar! (y) I love crisp ...
Tata
Natus no words, only emotions Looking at your bread, you want to repeat them right away. But time is running out
Natali06
Vasilisa, TatusThank you for such kind words!
Vasilis, but you know what I was thinking? If you bake it in a sealed container, then I think the crust will be softer. And so yes, crispy.
Looking at your bread, I want to repeat them right away
The very same As it hooks something, I will not turn away
barbariscka
Quote: Natali06

If you bake it in a sealed container, then I think the crust will be softer.
Yes, under a hood or in a cast iron the crust is always thinner. But I love humpbacks, so I often bake on the hearth.
Tata
Natus made of half the norm. It turned out to be two large bars. Not as full of holes as yours, but fluffy, tasty with a crispy crust.

Bread Semolina and sesame
Natali06
Tattoo, thank you dear for the report and trust!
not as full of holes as yours
Tattoo, when you formed a loaf, can you squeeze out air bubbles? I generally try to be softer with sourdough bread, they are so airy.
did half the norm
Here's another one of my omissions: I always give the full recipe, but I bake half the norm or even 1/3, as in this case
Perhaps I need to paint as in a recipe with a standard baguette?
Tata
Quote: Natali06

Tattoo, when you formed a loaf, can you squeeze out air bubbles? I generally try softer with sourdough bread,
Natus As always, after proofing, I spread the dough on the table and spread it into a rectangle, rinsing it with my fingers. Certainly not to fanaticism. I don’t worry about it, because the bread turned out to be excellent. The pulp is fluffy, fluffy.
Natali06
the bread turned out excellent
Tattoo, so this is the most important thing for us!
ang-kay
Natasha!I'm going to bake this bar and there was a question about salt. I once sprinkled bread and my crust got wet in these places, and under it the crumb the next day. Was it okay for you?
Natali06
Quote: ang-kay
I once sprinkled bread and my crust got wet in these places, and under it and the crumb the next day
I didn't seem to notice it ..
ang-kay
Quote: Natali06

I didn't seem to notice it ..
Sprinkle in one cutter and check. I'll put it on the proofer.
Natali06
What a hard worker you are !!! And here I am sitting withering near my computer
Sprinkle in one cutter and check.
How do you check? He's the first to be eaten!
ang-kay
Quote: Natali06

How do you check? He's the first to be eaten!
I'll start cutting on the other side. Cheating.
ang-kay
I baked a giant loaf today. Too lazy to divide and created thisBread Semolina and sesame
And this is half a portion. Length 45 centimeters. Weight is almost a hundred pounds.
In the context.Bread Semolina and sesame... I immediately shared half of the bread. The bread is fragrant, the crumb is very soft, springy. The crust is thin. Baked on a stone with steam. I sprinkled one incision with salt. I'll see how she behaves (salt), if the loaf survives until tomorrow.
Another thanks!
Natali06
Angela, well, what are you restless! And hardworking! Baton, no-no, BATONISCHE - just inspires admiration!
Thank you for your trust and for such delightful and incredibly beautiful reviews!
Fle
Quote: Natali06
Ingredients
Poolish
wheat flour 250g
water 250g
fresh yeast 5g
sorry, I didn't quite understand what kind of sourdough it is, if it's yeast. This yeast bread is obtained. Or am I misunderstanding something?
Natali06
Quote: Fle
This yeast bread turns out
If sourdough is present in the bread, even if yeast is present, then it belongs to sourdough bread.
The recipe for this bread consists of yeast dough, and the actual addition of sourdough to the main dough.
The sourdough is added to the dough according to the recipe, it gives taste, bread, thanks to it it retains its freshness longer, not free-flowing.
Fle, on our site there are many bread recipes that are baked only with sourdough.And which of them to bake, each of us chooses for himself.

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