Semolina Bread
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 4kg | 40% |
| Durum | 6kg | 60% |
| Water | 7.26kg | 72.6% |
| Salt | 0.2kg | 2% |
| Sesame (toasted) | 0.5kg | 5% |
| TOTAL YIELD | 17.96kg | 179.6% |
NOTE Approximately 16 hours before mixing the final dough, mix together the ingredients for the liquid levain build. Let sit at room temperature, covered. Pre-fermented flour = 20%.
MIXING Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, about 3 to 4 minutes.
DESIRED DOUGH TEMPERATURE 75°F-78°F
BULK FERMENTATION 2-2½ hours, with a fold half-way through.
SHAPING Divide, shape and cover the loaves for the final proofing.
BAKING Bake at 450°F with steam. Loaves weighing 0.75kg should bake for 36-40 minutes. The loaves can also be retarded overnight before baking. In this case, a 2 hour bulk fermentation is ample.
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 2kg | 100% |
| Water | 2.5kg | 125% |
| Culture | 0.4kg | 22% |
| TOTAL YIELD | 4.5kg | 247% |
| METRIC | |
|---|---|
| King Arthur Sir Galahad Flour | 2kg |
| Durum | 6kg |
| Water | 4.76kg |
| Salt | 0.2kg |
| Liquid Levain | 4.5kg |
| Sesame | 0.5kg |
| TOTAL YIELD | 17.96kg |
