Author Topic: semolina  (Read 1136 times)

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Offline skan

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semolina
« on: January 19, 2012, 06:32:54 PM »
Hello


Could anybody give me a close-up picture of the semolina used to prepare pizza, please?
I'm trying to find it in my country, or something similar.

I don't know if the semolina used in Pizza is :
"the coarse, purified wheat middlings of durum wheat used in making pasta... " (Wikipedia)
http://en.wikipedia.org/wiki/File:Sa_semolina_far.jpg
or even something larger

Or  durum flour (finely ground semolina)

The first one can be acquired easily in my country, the second one no.

Or maybe any of them is right when in gets wet?
« Last Edit: January 19, 2012, 06:42:21 PM by skan »


buceriasdon

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Re: semolina
« Reply #1 on: January 19, 2012, 06:37:26 PM »
Skan, The one you can find will work just fine. When I have found it here in Mexico it looks just like the photo.
Don

Offline skan

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Re: semolina
« Reply #2 on: January 19, 2012, 06:45:46 PM »
And what happens if it's much coarser?
Each grain/bit  is 2mm (0.1in).
Do I need to grind it?
I don't have any mill or good grinder, just an electric blender and it can't "catch" the grains
« Last Edit: January 19, 2012, 06:48:35 PM by skan »

buceriasdon

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Re: semolina
« Reply #3 on: January 19, 2012, 06:50:49 PM »
Coarse is fine, no need to regrind.

Offline skan

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Re: semolina
« Reply #4 on: January 19, 2012, 06:54:02 PM »
Hello
Will it soften? Or it's ok if you feel the grains?

Do you use it to:
 -  dust baking sheets and peels so the dough doesn't stick
 -  mix with the dough
 -  put on top of the dough
?

buceriasdon

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Re: semolina
« Reply #5 on: January 19, 2012, 06:55:14 PM »
Yes, Mixed with dough and used on the peel.

Offline Guts

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  • Location: EL Cajon/San Diego, ca.
Re: semolina
« Reply #6 on: January 27, 2012, 03:33:00 AM »
I've used semolina flour to make bread. It's actually quite good. In my opinion.

Durum Wheat Semolina Wheat Bread
Semolina Flour   375 grams
GM AP Flour   125 grams
Sugar   45 grams
Salt   10 grams
IDY   5 grams
Water   300 grams
Butter   56.5 grams
Mix in mixer and knead for 10 minutes- until smooth and elastic.
Counter rise 4 hours ± Paunch the dough down, and form into loaf. Place in greased (I used spray with flour kind) bread loaf pan. Cover with clean tea towel, let rise 1-1.5 hours.
Bake 20 minutes at 375°f, then lightly cover with foil and further bake for 20 minutes.
Tender crumb with a ever so lightly crisp crust. The color is reminiscent of a eggy yellow challah.
« Last Edit: January 27, 2012, 03:36:23 AM by Guts »
Guts/AKA/Kim
"Vegetarian - old Indian word for bad fisherman"


 

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