There is somekind of magic in making bread. I started with cooking but in few months bread making became my passion. Love to see that i am not perverted and definately not alone 😂. I made some sourdough semolina bread by adding dough remains from tests. I ended with a pancake looking bread, as expected, but the taste and ...the crust were so amazing that made me searching for a proper receipe. Thanks for sharing this beatifull bread making experience.
WOW! A big THANK YOU first of all! I can't say how grateful I am for dedicating this video to me and Greece! Secondly, this video came godsent as last week I made 3 semolina breads experimenting on methods, hydration ratios and fermentation. My second experiment was more or less your method (without the strong stretch and fold before the lamination and I added one coil folding) but I guess that my fermentation time was not long enough. The result was not an open crumb as yours but it was the best I've managed so far. Thirdly, I think that the kind of semolina flour is also important in attaining this result. If you use italian semolina (esp. altamura type) things are made a bit easier. In Greece we have Greek brands which are not easy to work with because you have to find out how they "behave" each. I'm so glad for this video and I think that the secret when working with semolina is very good development of the gluten network right at the beginning (even though slap&fold seems hopeless at first) and the right bulk fermentation. I will try again as 2 days ago I bought a new bag of semolina flour...and let you know of the results. Keep going!!!! (a lot of members of the Greek sourdough group on FB have been watching you and learning from your videos ))
I have to assume the the semolina being used in this video (and that you are using) is milled fairly fine. Any semolina flour that I have purchased in Canada has always been extremely coarse. I could not imagine making bread from it. I find it to be very similar to cornmeal both in colour and texture.
@@ThatGuy-dj3qr the semolina used in this video is Italian and is milled very fine as you said, greek ones too. The coarse semolina that you might find in Canada and is really coarse is used in Greece to make Greek sweet desserts like galaktomboureko, halva or ravani and are not not used to make bread. I can also add that this kind of semolina is of two different types, one more coarse and the other less coarse. The semola used to make bread is a quite different one.
Jassas Niki, I used Tipou M durum from “Ola bio” this summer on Kerkira, A very good product they also have other grain types I experimented with. I like to use stoneground flower because It still has the healthy bran inside and blend it with Semolina, Wholegrain or other ingredients.
@@keesjanhoeksema9575 thank you for taking the time to answer. Actually, I don't trust the bio products completely that are on the Greek market (flours in our case) as they don't always follow certain rules. Recently I used another durum bio flour that was a complete disaster. I understand that it is easier when you mix durum flour with another one (stonemilled or white strong) but the real CHALLENGE for me was and remains to make a sourdough bread only with durum wheat. The only really good flour that I used with very good results is "Poriazi flour" (a durum wheat flour) from Lemnos island. Since you visit Greece, you might try this one and share your experience. I wish happy baking to you and to all following this wonderful channel!!
Fun fact: when you say it's usually not used to make bread, in Sicily it's actually the standard flour used for baking bread. But yours is the most beautiful semolina bread I've seen so far ;)
Just returned to baking sourdough recently. So glad I found your videos. Jazzy music in the back ground instead of verbal instructions are perfect. Thank you for sharing your skills. Now only if I can get my bread to look like yours.
Ciao from Rome, Italy. First time making sourdough from a starter so I was SO happy to find this video. I'm currently making the bread and I can't wait to see the final result. Thank you!!!
Tried this recipe and now it’s my favorite sourdough bread recipe...crusty on the outside and fluffy on the inside...easy to work with the dough and to cut after its cooled....delicious 🤤😋
Amazing crumb. Really a challenge doing a 100% semolina sourdough bread. I know some people like to put some low % of it in breads or pizza dough, but never heard of 100%. Good work!
Very nice bread. I use also the greek yellow flour this is from hard wheat. Durum.. something... I use it all the time pure or mixed with Emmer, Dinkel, Corn, Rye, white bread flour (12%). My way, I start kneading with the half amount of water and add the water slowly during kneading. I also use about 20g Olive oil. So i have a lot of bread variations. Also i don't go up to 80% hydration. The big holes are nice but so many holes don't hold the cheese, it falls through 😀
The laminating is the best part of the process!!! I saw you do it for the first time and swore to myself that i would always do it! Thank you for the guides, it has massively improved my results. Although my loafs are far from perfect they are always getting one step closer. One day.... Maybe
Thank you for this video the flour is highly used in Italy, l love this flour we even mix it with other flours the results are fantastic ,it can also be used for pizza
Hi I'm back watching, your work is spectacular, when I said stop boasting, it was a compliment. IM STILL BAKING AT HOME ,WITH A LITTLE MORE PROGRESS, I DID NOT UNDERSTAND THE BULK FERMENT PHASE NOW I DO ,BIG DIFFERENCE. I NEVER GOT TO DO THE SEMOLINA ,I HOPE THE ONE I GET IS THE RIGHT TYPE ,WELL I WILL TRY.AN AFRICAN FAN LIVING IN NY.TRUE APPRECIATION .THANK YOU.
Crazy good. Stop boosting. I just started using semola rimacinata flour. I agree it reacts very nicely. My first came out with a rye bread texture. Can't wait to fix that.
It IS perfect! Is it possible to make a semolina flat bread? Could you make a video on how to make a semolina flat bread,please? Thank you,Master! Keep up the good work! Be blessed!
Ok, years ago I made a nice and good 100% semolina bread (even the starter). Now, my first time with your recipe (but little less salted) is .. quite two omelette-like ;) , but I trust you and will try again. Maybe with less hydration than your wonderful 83,22%.
Very nice bread Joy Ride Coffee! You make beautiful breads and nice video's! Semolina is also in the south of Italy (especially Puglia) very common to make bread. They use it both for preparing pasta as for preparing bread. Google for "Pane di Altamura" or "Pane di Matera". They prepare it with similar kind of sourdough you prepare, called Lievito Madre. As far as I know they prepare it with a Lievito Madre with ratio 1:2:2, but not "1 old starter:2 water:2flour" but with "1 water: 2 old starter:2 flour". You get a very stiff kind of sourdough which is very mild in taste. In the Pane di Altamura they usually are not seeking for a very open crumb, but more dense. Personally I prefer more an open crumb bread, like you made and I did myself. 1) I wrote a question to you under your sourdough movie, would you like to check and answer it? 2) What is your advice in case the gluten membrane breaks so fast? I have it many times when applying slap & fold. Actually I try to avoid slap & fold for this reason. Thanks in advance!
Thank you Henk. 1. Sorry about your lost questions. I answered now, hope is ok. 2. It is normal for the gluten to break during kneading. Especially if you knead with the slap and fold method. During rest periods, gluten will recover. However, if you see that the damage is excessive, stop and let the dough sit for 4-5 minutes after which you can resume.
For the sake of time have you considered combining all of your ingredients and then autolysing? It works for me. Thanks again for your time and expertise!🙏🙏🙏
If my room temperature is 28-30deg C, and I do not have any chiller box, will it still be possible to make this semolina bread with the normal procedure eg coil folds during bulk proof?
Hi Joy Ride, for the 1:3:3 semolina starter was the original starter that you added the water and semolina flour to in the video just your standard (wheat flour) one? So did you actually just turn a wheat starter into a semolina starter after just one feeding?
Hello I'm also a subscriber from Greece and I appreciated your video a lot just like any other ! I suppose the semolina rimacinata is what we call in Greece " the yellow flour" is it ? Next time you are in Greece come to Parga, I would love to treat you with some liquid gold aka excellent extra virgin olive oil to enjoy with this wonderful bread
@@BreadbyJoyRideCoffee like I said , come to Paragaea, the old olive oil factory , my treat. I will make the bread from this video in a few days when the season here ends . Best regards!
Just bought some semolina flour. If I re-mill it it does it become (rimacinata) suitable for bread? I’ve made pane Siciliano in the past always withe semolina and bread flour
Morning, thank God for your magical fingers. I tried it but the dough is too wet, as you said, the gluten kept breaking apart. I wonder if i make the wrong measurement?? Till the next morning, it is still wet and i cant even hold it up. I tried flying it like pancake, semolina flour is very tasty though. Should i try it again?
Aaa-a-ah.... those are beautiful mate. I'm making them this weekend, you're my kind of person and a pro - merci! Your lamination technique is top notch, as always. Coincidentally my local guy had a flour that is either durum or semolina (it does not say exactly, says 'pizza flour' 12.5% protein). I bought some and was wondering what I'm going to do with it. :)
@@BreadbyJoyRideCoffee Ok, so I did make two loaves with your recipe, adapting some things to my situation. It came out very nice, great success I'd say. You want the pictures? :) I'll email them if you want to see what you have wrought. :)
Thanks for showing the method in so much detail, the bread looks gorgeous! Before trying it, I'd very much like to know: do you bake the loaves straight out the fridge? Is there any difference when they're just out vs when they sit for a couple of hours outside the fridge before baking?
You used Semolina flour to make the starter/levain for this bread? Also did you also use semolina or bread flour for final shaping? Thanks for your recipes!
My semolina rimacinata is 14% protein, do you think that'll make a difference with the hydration? (I've read that semolina needs a very long autolyse, but your results looked great!)
Looks amazing, I usually put about 15% Semolina in my white bread and it definitely adds flavour, I haven't seen the fine type locally though, would love to try this.
I absolutely adore your videos. I have great respect in your techniques that are very much above mine. Have you seen or heard about Richard Bertinet? He talk about “slap and fold” a lot and recommend that during the dough formation you don’t turn 90 degrees and stretch the dough sideways as you fold it over and do the 90 turn only at the end to finish the dough. He has a video called working the dough by hands you might be interested in seeing it. Again I mean no disrespect and I really like your approach and methods.
yes I know what you're talking about. Bertinet is iconic! And I've always written that I'm pretty unskilled at slap & fold. But as you have noticed, somehow it works, gluten is formed even so. But I promise I will try to make it better, thank you :)
Thanks for making this type of bread. I'm Italian and I have also try to drop you a request for this bread 3 months ago. I'm going to try your method this weekend and see how it goes. I'm using a sourdough starter made of semola that I created in April this year. Thanks again for the video. I'm so happy and I cannot wait to try your way. Much appreciated
Question. (1) Do you know what makes pan de cristal, pan de cristal? Is it the hydration or the type of flour. I'm guessing hydration. Where did it originate from? Love your videos btw. (2) How would you describe the flavor of this loaf? Correct me if I'm wrong, but semolina is mostly used in pasta right?
1. yes pan de cristal is a high hydration bread. the crumb must be transparent ... like a glass (see Claudio Perrando work) 2. indeed is mainly used for pasta. flavors ... hard to talk about flavors but it's a pleasure and if is well fermented the crumb is flufy and stay fresh for longer time
Hello, you commented how the semolina is weaker than normal bread flour. But what other characteristics does it have compared to it? I saw that you sometimes put a small amount of semolina flour in some of your videos. What could be the goal of it? In what case would you want to do it if you have plenty of normal bread flour? I also saw that they sometimes put 10% of semolina flour in pizzas. I several with 10%, 20% and even 40% and didn't see any major difference, apart maybe from a very sligthly different taste, but I may just not be experienced enough. Thank you !
Can't tell you so much about it. Just as you already saw: bit different aroma. Another observation would be that the bread stays fresh longer and is somehow fluffier.
Buna ziua si cat mai multe paini super reusite ! Faina folosita in aceasta reteta ar trebui sa poarte denumirea corecta din italiana semola rimacinata , pentru ca este un produs specific acestei tari si nu se va putea confunda cu semolina (gris).
Multumesc. Da stiu discutia, imi e destul de neclar si mie. Eu am scris ce scria pe punga: DURUM WHEAT SEMOLINA REMILLED ( www.le5stagioni.it/en/Prodotti/Semola) Daca producatorul face confuzia o fac si eu. :)
@@adrianacaseti Da, in mod cert intre cele doua, chiar daca e vorba de acelasi grau, diferenta o face macinatura. Semolina is course, closer to corn meal than flour. The Italian Semola is very fine or “rimacinata” or “twice milled” Semolina "rimacinata" o fi de fapt Semola. :)))
@@BreadbyJoyRideCoffee Am cumparat recent din Kaufland semolina (gris) marca Molisana , este de culoare galbuie ca si semola rimacinata (pentru pizza) de la acelasi producator , diferenta intre cele doua fiind gradul de macinare a graului dur , deci foarte posibil ca semola rimacinata sa se obtina prin remacinarea semolinei .Eu am in casa si faina din grau dur marca Carrefour pentru paine , granulatie foarte fina ca si semola rimacinata dar culoarea ceva mai deschisa .
@@BreadbyJoyRideCoffee iata cum definesc corect alte companii acelasi produs in limba engleza : chefshop.com/mobile/Antico-Molino-Caputo-Semola-Di-Grano-Duro-Rimacinata-Finely-Ground-Semolina-Flour-P9273.aspx
That's true but here in Greece we can't have access to so many flours that you have to make bread. The only really strong flour we have is R.Hood, the Canadian one...
Can you stop boasting ,yeah you need more IMPROVEMENT, ooh really, then I should stop baking .I m not a fan of the very open crumb ,I love the lacy crumb .but from you I'm inspired to do a semolina bread, because I have the flour but only use it to abound sticking.I understand for your standard this baking is average but for the likes of me I might pinch myself. 😁honestly I m slowly getting there ,dont get me wrong .HONESTLY thank you for sharing .
Semolina and Semola are not the same. People often confuse the two. They are made from the same wheat but Semolina is coarsely ground while Semola (Rimacinata) is finely ground. There is no such thing as "Semolina Rimacinata".
Somola and semolina are not the same thing, though they are both ground from duram wheat, they are different grades of courseness and, as such, have different properties. Semolina is too course to be the main flour in a bread.
![My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee](http://i.ytimg.com/vi/xbMqGxEfsvA/mqdefault.jpg)
![My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee](/img/tr.png)
Ciao dall' Italia
Un pane di semola unico.
Credimi non ho mai visto tutte quelle bolle in un pane di semola.
Bravissimo e complimenti.
Ciao.
There is somekind of magic in making bread. I started with cooking but in few months bread making became my passion. Love to see that i am not perverted and definately not alone 😂. I made some sourdough semolina bread by adding dough remains from tests. I ended with a pancake looking bread, as expected, but the taste and ...the crust were so amazing that made me searching for a proper receipe. Thanks for sharing this beatifull bread making experience.
WOW! A big THANK YOU first of all! I can't say how grateful I am for dedicating this video to me and Greece! Secondly, this video came godsent as last week I made 3 semolina breads experimenting on methods, hydration ratios and fermentation. My second experiment was more or less your method (without the strong stretch and fold before the lamination and I added one coil folding) but I guess that my fermentation time was not long enough. The result was not an open crumb as yours but it was the best I've managed so far. Thirdly, I think that the kind of semolina flour is also important in attaining this result. If you use italian semolina (esp. altamura type) things are made a bit easier. In Greece we have Greek brands which are not easy to work with because you have to find out how they "behave" each.
I'm so glad for this video and I think that the secret when working with semolina is very good development of the gluten network right at the beginning (even though slap&fold seems hopeless at first) and the right bulk fermentation.
I will try again as 2 days ago I bought a new bag of semolina flour...and let you know of the results.
Keep going!!!! (a lot of members of the Greek sourdough group on FB have been watching you and learning from your videos ))
I have to assume the the semolina being used in this video (and that you are using) is milled fairly fine. Any semolina flour that I have purchased in Canada has always been extremely coarse. I could not imagine making bread from it. I find it to be very similar to cornmeal both in colour and texture.
@@ThatGuy-dj3qr the semolina used in this video is Italian and is milled very fine as you said, greek ones too. The coarse semolina that you might find in Canada and is really coarse is used in Greece to make Greek sweet desserts like galaktomboureko, halva or ravani and are not not used to make bread. I can also add that this kind of semolina is of two different types, one more coarse and the other less coarse. The semola used to make bread is a quite different one.
Thank you Niki! :)
Jassas Niki,
I used Tipou M durum from “Ola bio” this summer on Kerkira, A very good product they also have other grain types I experimented with. I like to use stoneground flower because It still has the healthy bran inside and blend it with Semolina, Wholegrain or other ingredients.
@@keesjanhoeksema9575 thank you for taking the time to answer. Actually, I don't trust the bio products completely that are on the Greek market (flours in our case) as they don't always follow certain rules. Recently I used another durum bio flour that was a complete disaster. I understand that it is easier when you mix durum flour with another one (stonemilled or white strong) but the real CHALLENGE for me was and remains to make a sourdough bread only with durum wheat. The only really good flour that I used with very good results is "Poriazi flour" (a durum wheat flour) from Lemnos island. Since you visit Greece, you might try this one and share your experience. I wish happy baking to you and to all following this wonderful channel!!
Fun fact: when you say it's usually not used to make bread, in Sicily it's actually the standard flour used for baking bread. But yours is the most beautiful semolina bread I've seen so far ;)
Hi, I know there are some places in Italy where is widely used. Thank you!
Funny I was thinking the same thing here is Rome :) And it does look amazing!
Just returned to baking sourdough recently. So glad I found your videos. Jazzy music in the back ground instead of verbal instructions are perfect. Thank you for sharing your skills. Now only if I can get my bread to look like yours.
Thank you!
Those are gorgeous! I am mesmerized.
Ciao from Rome, Italy. First time making sourdough from a starter so I was SO happy to find this video. I'm currently making the bread and I can't wait to see the final result. Thank you!!!
I love to see the way you treated your dough. No wonder your bread are always cames out perfectly.
Thank you Henny!
Tried this recipe and now it’s my favorite sourdough bread recipe...crusty on the outside and fluffy on the inside...easy to work with the dough and to cut after its cooled....delicious 🤤😋
Great to hear!
Simply devine beautiful loaf
This is absolutely prefect to me! Thanks for all the quality contents! I really enjoy your videos :)
Thank you Angie!
Amazing crumb. Really a challenge doing a 100% semolina sourdough bread. I know some people like to put some low % of it in breads or pizza dough, but never heard of 100%. Good work!
Very nice bread. I use also the greek yellow flour this is from hard wheat. Durum.. something... I use it all the time pure or mixed with Emmer, Dinkel, Corn, Rye, white bread flour (12%). My way, I start kneading with the half amount of water and add the water slowly during kneading. I also use about 20g Olive oil. So i have a lot of bread variations. Also i don't go up to 80% hydration. The big holes are nice but so many holes don't hold the cheese, it falls through 😀
That looks perfect to me! Good job!
Amazing bread!! You are always inspirational! Cheers from Italy 👋💪❤
Thank you!
Impressive...wow...
The laminating is the best part of the process!!! I saw you do it for the first time and swore to myself that i would always do it!
Thank you for the guides, it has massively improved my results. Although my loafs are far from perfect they are always getting one step closer. One day.... Maybe
Thank you!
Hi Tks for the wonderful tutorial. Can semolina sour dough bread be made at the kitchen temperature of 27-30c.tks again
Perfect crumb
Thank you for this video the flour is highly used in Italy, l love this flour we even mix it with other flours the results are fantastic ,it can also be used for pizza
Thank you Sabina!
That’s an insane amount of work
Yes, and everything about it is worth it. I love it.
Hi I'm back watching, your work is spectacular, when I said stop boasting, it was a compliment. IM STILL BAKING AT HOME ,WITH A LITTLE MORE PROGRESS, I DID NOT UNDERSTAND THE BULK FERMENT PHASE NOW I DO ,BIG DIFFERENCE. I NEVER GOT TO DO THE SEMOLINA ,I HOPE THE ONE I GET IS THE RIGHT TYPE ,WELL I WILL TRY.AN AFRICAN FAN LIVING IN NY.TRUE APPRECIATION .THANK YOU.
Amazing crumbs. Many many thanks.
Thank you!
Ma che buono questo pane! Complimenti
Crazy good. Stop boosting. I just started using semola rimacinata flour. I agree it reacts very nicely. My first came out with a rye bread texture. Can't wait to fix that.
Hi!
Would it be possible to know the exact quantities for the starter?
I'd like to try this amazing bread!
It IS perfect! Is it possible to make a semolina flat bread? Could you make a video on how to make a semolina flat bread,please? Thank you,Master! Keep up the good work! Be blessed!
Hermosas imágenes de la naturaleza, eres un poeta del lenguaje visual. Y de la panadería también !!!!
Love your style! Here is a question for you. I’d I get a strong windowpane, do I still need to continue with laminations etc?
Cool! I've done the mostly semolina bread from Tartine, but never 100% semolina. Great job!
Amazing truly!
Ok, years ago I made a nice and good 100% semolina bread (even the starter). Now, my first time with your recipe (but little less salted) is .. quite two omelette-like ;) , but I trust you and will try again. Maybe with less hydration than your wonderful 83,22%.
sure you need to adapt water for your flour.
Very nice bread Joy Ride Coffee! You make beautiful breads and nice video's!
Semolina is also in the south of Italy (especially Puglia) very common to make bread. They use it both for preparing pasta as for preparing bread. Google for "Pane di Altamura" or "Pane di Matera". They prepare it with similar kind of sourdough you prepare, called Lievito Madre. As far as I know they prepare it with a Lievito Madre with ratio 1:2:2, but not "1 old starter:2 water:2flour" but with "1 water: 2 old starter:2 flour". You get a very stiff kind of sourdough which is very mild in taste. In the Pane di Altamura they usually are not seeking for a very open crumb, but more dense. Personally I prefer more an open crumb bread, like you made and I did myself.
1) I wrote a question to you under your sourdough movie, would you like to check and answer it?
2) What is your advice in case the gluten membrane breaks so fast? I have it many times when applying slap & fold. Actually I try to avoid slap & fold for this reason.
Thanks in advance!
Thank you Henk.
1. Sorry about your lost questions. I answered now, hope is ok.
2. It is normal for the gluten to break during kneading. Especially if you knead with the slap and fold method. During rest periods, gluten will recover. However, if you see that the damage is excessive, stop and let the dough sit for 4-5 minutes after which you can resume.
@@BreadbyJoyRideCoffee Thanks Joy Ride! That helps me a lot
For the sake of time have you considered combining all of your ingredients and then autolysing? It works for me. Thanks again for your time and expertise!🙏🙏🙏
It is a wonderful feeling every time to watch a newly release video from your channel. ☺️
Thank you!
If my room temperature is 28-30deg C, and I do not have any chiller box, will it still be possible to make this semolina bread with the normal procedure eg coil folds during bulk proof?
@@armrd I guess you must adapt. Maybe like here, but with more longer autolyse: ua-cam.com/video/20luegVJ-L4/v-deo.html
@@BreadbyJoyRideCoffee i will try it. Thank you!
whoa first comment. love your videos!
Thank you Gumilang! :)
Beautiful loaves - the flour really listens to your hands 😊😊 👌👌
Thank you!
Thanks for detailed video. Can l use semolina flour instead of Sémola rimacinata? Are they the same flour?
Hi Joy Ride, for the 1:3:3 semolina starter was the original starter that you added the water and semolina flour to in the video just your standard (wheat flour) one? So did you actually just turn a wheat starter into a semolina starter after just one feeding?
Incredible! Thank you for sharing! I’m definitely going to follow you protocol. Question: what’s the temperature for every 30 min resting?
Hello I'm also a subscriber from Greece and I appreciated your video a lot just like any other ! I suppose the semolina rimacinata is what we call in Greece " the yellow flour" is it ?
Next time you are in Greece come to Parga, I would love to treat you with some liquid gold aka excellent extra virgin olive oil to enjoy with this wonderful bread
wow, I was in Parga few years ago on a motorcycle trip. amazing coast. and there are some beautifull ionian island ... paxos, antipaxos amazing
@@BreadbyJoyRideCoffee like I said , come to Paragaea, the old olive oil factory , my treat. I will make the bread from this video in a few days when the season here ends . Best regards!
@@kostirakasiani0 :)) I do anything for olive oil from Greece. :) So maybe I'm thinking of a future route there. Thank you.
was the texture chewy and elastic? thanks :)
Just bought some semolina flour. If I re-mill it it does it become (rimacinata) suitable for bread? I’ve made pane Siciliano in the past always withe semolina and bread flour
Morning, thank God for your magical fingers. I tried it but the dough is too wet, as you said, the gluten kept breaking apart. I wonder if i make the wrong measurement?? Till the next morning, it is still wet and i cant even hold it up. I tried flying it like pancake, semolina flour is very tasty though. Should i try it again?
Can I get the same results if I use instant yeast? How much would you suggest?
Hi. When you bake do you have the fan on (turbo baking) ? Thanks
Aaa-a-ah.... those are beautiful mate.
I'm making them this weekend, you're my kind of person and a pro - merci!
Your lamination technique is top notch, as always.
Coincidentally my local guy had a flour that is either durum or semolina (it does not say exactly, says 'pizza flour' 12.5% protein).
I bought some and was wondering what I'm going to do with it. :)
thank you! it's perfect if is not so coarse milled
@@BreadbyJoyRideCoffee Ok, so I did make two loaves with your recipe, adapting some things to my situation. It came out very nice, great success I'd say. You want the pictures? :)
I'll email them if you want to see what you have wrought. :)
@@bread8202 sure. I am so curious. You can use this email: breadbyjoyridecoffee [at] gmail.com
@@BreadbyJoyRideCoffee sent.
You will see exactly how much I need to learn from you on fermentation. You're much better at that part than I.
Thanks for showing the method in so much detail, the bread looks gorgeous! Before trying it, I'd very much like to know: do you bake the loaves straight out the fridge? Is there any difference when they're just out vs when they sit for a couple of hours outside the fridge before baking?
You used Semolina flour to make the starter/levain for this bread?
Also did you also use semolina or bread flour for final shaping? Thanks for your recipes!
Wow 32k I’ve been here since you were at 5k 😊 lovely video as usual
Thank you!
Beautiful, as usual! What dimensions are the bannetons used in this video? Cheers.
Thank you! 0.75Kg, oval, 23×14,5x8cm
My semolina rimacinata is 14% protein, do you think that'll make a difference with the hydration? (I've read that semolina needs a very long autolyse, but your results looked great!)
Nice job! Have you tried a higher hydration and longer autolyse? I see some streaks in the crumb, is that due to the type of flour?
did not have enough time for autolyse, and I was afraid of high hydration because of longer bulk (will be too relaxed)
Looks amazing, I usually put about 15% Semolina in my white bread and it definitely adds flavour, I haven't seen the fine type locally though, would love to try this.
If put East, how much put in instead starter. Thanks
"far from perfect" ???? This crum looks very perfect actually..
I thought the same ❤
Thank you!
Hi, do you put olive oil in your hands to work the dough?
Sir I feel you can develop gluten in almost anything. This is so amazing to watch.
:))) Thank you!
Exactly👍👍👍😊😊😊
Hello Can you make an updated version? A version when you have time to make so the bread so it gets a perfect 10 rating?
I absolutely adore your videos. I have great respect in your techniques that are very much above mine. Have you seen or heard about Richard Bertinet? He talk about “slap and fold” a lot and recommend that during the dough formation you don’t turn 90 degrees and stretch the dough sideways as you fold it over and do the 90 turn only at the end to finish the dough. He has a video called working the dough by hands you might be interested in seeing it. Again I mean no disrespect and I really like your approach and methods.
yes I know what you're talking about. Bertinet is iconic! And I've always written that I'm pretty unskilled at slap & fold. But as you have noticed, somehow it works, gluten is formed even so. But I promise I will try to make it better, thank you :)
Have you tried adding gluten flour to the dough? Wondering if that helps...
Can you use a regular flour starter instead of the semolina starter?
Can I use Double Milled Whole Durum Semolina for this recipe?
Thanks for making this type of bread. I'm Italian and I have also try to drop you a request for this bread 3 months ago. I'm going to try your method this weekend and see how it goes. I'm using a sourdough starter made of semola that I created in April this year. Thanks again for the video. I'm so happy and I cannot wait to try your way. Much appreciated
Thank you Emanuele!
A little question to start:
As Semolina and Semola rimacinata are 2 different flour types, which one would you use??
You should try sangak a bread from Iran.
You don t make preshape for your timing or why? Tks
last coil fold act like a preshape
Far from, perfect? Well... i needed that confirmation. I’ll start my own brick company.
Where did you get the clay moulds? By far the best bread channel on youtube by the way .
www.moaradecereale.ro/produse/cos-de-pulpa-lemn-0-75kg-oval-23x14-5x8cm-model-crestat/
@@BreadbyJoyRideCoffee Thanks!
The video states a 1:3:3 ratio what are the components in this ratio and which component is the 1
Question.
(1) Do you know what makes pan de cristal, pan de cristal? Is it the hydration or the type of flour. I'm guessing hydration. Where did it originate from? Love your videos btw.
(2) How would you describe the flavor of this loaf? Correct me if I'm wrong, but semolina is mostly used in pasta right?
1. yes pan de cristal is a high hydration bread. the crumb must be transparent ... like a glass (see Claudio Perrando work)
2. indeed is mainly used for pasta. flavors ... hard to talk about flavors but it's a pleasure and if is well fermented the crumb is flufy and stay fresh for longer time
Semolina starter made in the morning ratio 1:3:3. What does truly mean? Thank you kindly
Maybe it means, he use he’s usual stater and add semolina flour with that ratio.
After bulk at 7.00 morning oclock how much the dough has growth, 50%,80%? This is the key. Time is relative. 🙏
Well, I think it looks PERFECT.
Suuupeeer
Very long long long process... but if u where here I'II buy ur semolina bred 👌🏻😁
Hello, you commented how the semolina is weaker than normal bread flour. But what other characteristics does it have compared to it? I saw that you sometimes put a small amount of semolina flour in some of your videos. What could be the goal of it? In what case would you want to do it if you have plenty of normal bread flour? I also saw that they sometimes put 10% of semolina flour in pizzas. I several with 10%, 20% and even 40% and didn't see any major difference, apart maybe from a very sligthly different taste, but I may just not be experienced enough. Thank you !
Can't tell you so much about it. Just as you already saw: bit different aroma. Another observation would be that the bread stays fresh longer and is somehow fluffier.
@@BreadbyJoyRideCoffee Plus it is tastier!! Esp. if you combine bread flour+semolina+whole semolina...
@@BreadbyJoyRideCoffee ... and, even if it seems weak in order to create gluten (that's why autolise), but generally it has a lot of proteins.
Buna ziua si cat mai multe paini super reusite ! Faina folosita in aceasta reteta ar trebui sa poarte denumirea corecta din italiana semola rimacinata , pentru ca este un produs specific acestei tari si nu se va putea confunda cu semolina (gris).
Multumesc.
Da stiu discutia, imi e destul de neclar si mie. Eu am scris ce scria pe punga: DURUM WHEAT SEMOLINA REMILLED
( www.le5stagioni.it/en/Prodotti/Semola) Daca producatorul face confuzia o fac si eu. :)
@@BreadbyJoyRideCoffee Cunosc multe persoane care desi folosesc semola rimacinata o "boteaza" semolina , ceea ce nu e deloc corect .
@@adrianacaseti Da, in mod cert intre cele doua, chiar daca e vorba de acelasi grau, diferenta o face macinatura.
Semolina is course, closer to corn meal than flour. The Italian Semola is very fine or “rimacinata” or “twice milled”
Semolina "rimacinata" o fi de fapt Semola.
:)))
@@BreadbyJoyRideCoffee Am cumparat recent din Kaufland semolina (gris) marca Molisana , este de culoare galbuie ca si semola rimacinata (pentru pizza) de la acelasi producator , diferenta intre cele doua fiind gradul de macinare a graului dur , deci foarte posibil ca semola rimacinata sa se obtina prin remacinarea semolinei .Eu am in casa si faina din grau dur marca Carrefour pentru paine , granulatie foarte fina ca si semola rimacinata dar culoarea ceva mai deschisa .
@@BreadbyJoyRideCoffee iata cum definesc corect alte companii acelasi produs in limba engleza : chefshop.com/mobile/Antico-Molino-Caputo-Semola-Di-Grano-Duro-Rimacinata-Finely-Ground-Semolina-Flour-P9273.aspx
For the starter, what does 1:3:3 ratio mean?
eg: 20g sourdough:60g flour:60g water
Bread by Joy Ride Coffee that is a tiny amount of starter. Does it make any difference? Is that why you let it rise all night?
Idk why your sayings not perfect, This bread is perfect! I don't think you can make any better semolina sourdough.
how many grams of yeast to make the sterter
20g sourdough:60g flour:60gwater
@@BreadbyJoyRideCoffee brewer's yeast?
Impressive.
So if there is one takeaway from your video I guess it would be knead, knead, knead. 😊
true, for this flour. or if you have enough time, longer autolyse will help too
Sadly, rimacinata is not easy to find here in the US. But it looks great!
In Europe is easy to find. Mainly used for pasta. Thank you!
That's true but here in Greece we can't have access to so many flours that you have to make bread. The only really strong flour we have is R.Hood, the Canadian one...
Can we have the recipe, please?
see on description, under the video
Thanksssssssssss
Thank you!
Beautiful bread! I know I am pedantic. But, Semolina is a corser grind, not suitable for bread making. What it's being used here is Semola Rimacinata.
I tried Caputo brand and it turned out toooo wet
If this is far from perfect, mine is galaxy away from perfect 🤣
:)))
In the end he said "it was far from perfect" 😅😅😅
Can you stop boasting ,yeah you need more IMPROVEMENT, ooh really, then I should stop baking .I m not a fan of the very open crumb ,I love the lacy crumb .but from you I'm inspired to do a semolina bread, because I have the flour but only use it to abound sticking.I understand for your standard this baking is average but for the likes of me I might pinch myself. 😁honestly I m slowly getting there ,dont get me wrong .HONESTLY thank you for sharing .
Semolina and Semola are not the same. People often confuse the two. They are made from the same wheat but Semolina is coarsely ground while Semola (Rimacinata) is finely ground. There is no such thing as "Semolina Rimacinata".
Somola and semolina are not the same thing, though they are both ground from duram wheat, they are different grades of courseness and, as such, have different properties. Semolina is too course to be the main flour in a bread.
There are 2 kinds of semolina flour : fine and course .🙂
There are much faster ways to make semolina bread. Just saying.
This is a terrible rhythm
Was this a joke? Easy bread recipe? This was the most tedious brrad recipe that I have come across