Author Topic: Pane di semola di grano duro remacinata  (Read 1464 times)

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Offline Johnny the Gent

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Pane di semola di grano duro remacinata
« on: April 18, 2013, 08:49:47 PM »
One of my favorite breads- made with fine semolina flour.  The dough, once mixed, and after a few stretch & fold cycles gets put to rest in the fridge for 24 hours.  Baked on a preheated stone with steam for the first 15 minutes. Unique flavor and texture (friends swore there was a hint of mild cheese flavor)

100% semola remacinata di grano duro (Divella)
85% water
2% salt (Fleur de sel - this bread imo deserves it)
1% grapeseed oil
.5% CY
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Offline PetersPizza

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Re: Pane di semola di grano duro remacinata
« Reply #1 on: April 18, 2013, 09:00:03 PM »
Beautiful!

Love the creamy golden crumb.

-Peter


Offline Jackitup

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Re: Pane di semola di grano duro remacinata
« Reply #2 on: April 18, 2013, 09:22:37 PM »
I can feel and hear the bread cracking from here....VERY NICE indeedy there brother!!!

jon
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Offline Chicago Bob

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Re: Pane di semola di grano duro remacinata
« Reply #3 on: April 18, 2013, 09:35:42 PM »
Dang Johnny the Gent...Dang!!   :chef:
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Offline Johnny the Gent

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Re: Pane di semola di grano duro remacinata
« Reply #4 on: April 18, 2013, 09:48:27 PM »

Love the creamy golden crumb.


Thanks Peter - I like how you described it!
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Offline Johnny the Gent

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Re: Pane di semola di grano duro remacinata
« Reply #5 on: April 18, 2013, 10:01:57 PM »
I can feel and hear the bread cracking from here....VERY NICE indeedy there brother!!!


Thanks Jon! I can tell you're into crusty breads too, ey?  ;D
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Offline norma427

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Re: Pane di semola di grano duro remacinata
« Reply #6 on: April 18, 2013, 10:03:49 PM »
Johnny the Gent,

Your bread is beautiful!  :chef:

Norma
 
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Offline Johnny the Gent

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Re: Pane di semola di grano duro remacinata
« Reply #7 on: April 18, 2013, 10:06:06 PM »
Dang Johnny the Gent...Dang!!   :chef:

 :o :o
  ;D
 
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Offline Johnny the Gent

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Re: Pane di semola di grano duro remacinata
« Reply #8 on: April 18, 2013, 10:45:34 PM »
Thanks for the compliment Norma!

A couple of months ago, I came across this brand of semola rimacinata di grano duro: Cav. Giuseppe Cocco  (http://www.pastacocco.com/ing/index.htm)

I stocked up on several kilos of Divella, and had completely forgotten about this box, which was stashed away due to a recent move.

It appears to be high quality stuff - I'll have to remember to take some close up pics comparing this with Divella's product. 
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Offline Jackitup

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Re: Pane di semola di grano duro remacinata
« Reply #9 on: April 18, 2013, 11:05:33 PM »
Thanks Jon! I can tell you're into crusty breads too, ey?  ;D

Capital "EY" on that, also that nice chewy thing that looks like what's going on, on the inside! That nice space in the middle of tough/chewy and tender/airy. By the looks of the pics you know the spot!!

jon
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Offline norma427

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Re: Pane di semola di grano duro remacinata
« Reply #10 on: April 19, 2013, 05:48:27 AM »
Thanks for the compliment Norma!

A couple of months ago, I came across this brand of semola rimacinata di grano duro: Cav. Giuseppe Cocco  (http://www.pastacocco.com/ing/index.htm)

I stocked up on several kilos of Divella, and had completely forgotten about this box, which was stashed away due to a recent move.

It appears to be high quality stuff - I'll have to remember to take some close up pics comparing this with Divella's product.


Johnny the Gent,

Your stashed away Cav. Giuseppe semola rimacinata di grano duro sure looks interesting.  8) You might not be able to find higher gluten flours where you live, but I canít find any semola rimacinata di grano duro flours where I live (unless I would travel a distance).  I guess both of areas where we live have some advantages.  Paul, a member here on the forum one time sent me some Manitoba flour from the UK to try.  I really liked that flour and wish I could purchase it locally.

Norma
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Offline dellavecchia

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Re: Pane di semola di grano duro remacinata
« Reply #11 on: April 19, 2013, 09:07:47 AM »
Great job on using this flour. Nice gluten development. Caputo also sells this flour type, and I use it around 15% cut into regular flour. I am going to try your formulation out though.

John

Offline Johnny the Gent

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Re: Pane di semola di grano duro remacinata
« Reply #12 on: April 19, 2013, 11:40:56 AM »
Johnny the Gent,

Your stashed away Cav. Giuseppe semola rimacinata di grano duro sure looks interesting.  8) You might not be able to find higher gluten flours where you live, but I canít find any semola rimacinata di grano duro flours where I live (unless I would travel a distance).  I guess both of areas where we live have some advantages.  Paul, a member here on the forum one time sent me some Manitoba flour from the UK to try.  I really liked that flour and wish I could purchase it locally.

Norma

Norma,

Very true - at least there's semolina flour I can play with ;D  Actually, I left a suggestion at a specialty grocery store, which already imports a lot of European and American goods, to start importing stronger flours. Manitoba flour seems to be called for in several italian recipes I've seen (some bread, some pizzarium style pies), and it'd be nice to try that as well.  But then again, it sure would be nice to have access to organic, stone milled Mulino Marino flour, too  8)
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Offline Johnny the Gent

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Re: Pane di semola di grano duro remacinata
« Reply #13 on: April 19, 2013, 11:42:31 AM »
Great job on using this flour. Nice gluten development. Caputo also sells this flour type, and I use it around 15% cut into regular flour. I am going to try your formulation out though.

John

John,

Thanks! Funny you bring that up, because I intend to do the same (although I may up the semola to 20%) later today.  Please share your results using the recipe. Do you plan on machine mixing or kneading by hand?

J
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Offline dellavecchia

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Pane di semola di grano duro remacinata
« Reply #14 on: April 19, 2013, 01:39:26 PM »
John,

Thanks! Funny you bring that up, because I intend to do the same (although I may up the semola to 20%) later today.  Please share your results using the recipe. Do you plan on machine mixing or kneading by hand?

J

 By hand - Bonci style.

Any reason you use grapeseed instead of olive oil?

John

Offline Johnny the Gent

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Re: Pane di semola di grano duro remacinata
« Reply #15 on: April 19, 2013, 04:00:45 PM »
By hand - Bonci style.

Any reason you use grapeseed instead of olive oil?

John

By hand - that's how I do it as well. 

Grapeseed oil - it has a neutral taste, so the flavor of the semola remacinata shines through. Not that I dislike the flavor of olive oil, it's just that for some pizza/bread doughs I want the benefit of a softer crumb without having a perceptible taste imparted by a flavorful oil. Having said that, a healthy swig of EVOO post bake is another matter...

And while I haven't the scientific literature to back it up, through my fingers, grapeseed oil definitely feels lighter/more fluid than olive oil. 
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Offline dellavecchia

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Re: Pane di semola di grano duro remacinata
« Reply #16 on: April 19, 2013, 04:04:27 PM »
By hand - that's how I do it as well. 

Grapeseed oil - it has a neutral taste, so the flavor of the semola remacinata shines through. Not that I dislike the flavor of olive oil, it's just that for some pizza/bread doughs I want the benefit of a softer crumb without having a perceptible taste imparted by a flavorful oil. Having said that, a healthy swig of EVOO post bake is another matter...

And while I haven't the scientific literature to back it up, through my fingers, grapeseed oil definitely feels lighter/more fluid than olive oil.

Interesting. I may pick up some and give it a try. Thanks for the info.

John

Offline Johnny the Gent

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Re: Pane di semola di grano duro rimacinata
« Reply #17 on: April 21, 2013, 10:05:36 PM »
This evening I made another boule, but using a different approach. I baked this semolina flour bread in a preheated dutch oven, tartine bread style. One score across the top after plopping it into the dutch oven, covered, and left to bake at 525 degrees for 20 minutes. Uncovered, heat decreased to 475 and left to brown for 10 more minutes.  It's still cooling as I type ;) . Some pics:
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Offline Jackitup

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Re: Pane di semola di grano duro remacinata
« Reply #18 on: April 21, 2013, 11:31:59 PM »
STELLAR, 5 out of 5 stars!!!!

jon
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Offline Johnny the Gent

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Re: Pane di semola di grano duro remacinata
« Reply #19 on: April 21, 2013, 11:41:24 PM »
Thank you Jon!
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