Just made this bread from your very clear recipe. It turned out so very well. Next time I might reduce the amount of starter slightly to slow down fermentation as it almost overproofed in my fridge overnight! Thanks so much and I look forward to exploring other recipes of yours!!
I am so happy you tested the recipe and you liked it. Of course, there are many variables that can be adjusted to turn your bread into what you wish to be.
Exactly! I printed it too. Bread came out great. However I do not have proving bowls do you find them necessary? My bread isn't a round but it came out fine. @@HungryShots
I have sourdough starter that I bake with all the time. Can I make Semolina sourdough starter simply by adding water and semolina flour to it? Thanks you chef, so much.
It worth trying making your own bread. I gave up buying bread long time ago. The only exception is when I go in holidays and then I find difficult to eat what I find available in stores.
Thank you! You can definitely give it a try to lower the ph. However, open crumb rely on many other factors like how well the structure is built. Think of a balloon: the fermentation (measured by ph) is the gas inside, the more advanced in the fermentation the bigger bubbles you'll have. But a low quality balloon (which is the structure) will break easily when more gas is added.
Anthony, from my researches I understood that when ground to a coarser texture, the durum triticum wheat is called semola rimacinata di grano duro. If it is coursed even more to a finer texture, it is called durum flour. Of course not everybody makes this difference (including myself before doing the research). I used the coarser texture semolina for these loaves.
@@HungryShots I had semolina from a local mill (Arva, in London Ontario), which is coarser than the Italian semolo rimacinata di gran duro. It worked fine. Next time I will try the Italian flour and see if there is a difference.
I see that you use a semolina sourdough starter does it matter if you have a sourdough starter from another kind of flour for example spelt ? can you make the same recipe but use a spelt sourdough starter? or the starter must be from the same flour?
I was looking for this kind of recipe for the longest time I am happy to have found this! thank you for the recipe🤗
My pleasure!
Impressive, I'll have to try this.
This bread is a pleasure to make it. I love the dough texture when working with it!
Just made this bread from your very clear recipe. It turned out so very well. Next time I might reduce the amount of starter slightly to slow down fermentation as it almost overproofed in my fridge overnight! Thanks so much and I look forward to exploring other recipes of yours!!
I am so happy you tested the recipe and you liked it. Of course, there are many variables that can be adjusted to turn your bread into what you wish to be.
Beautiful, neat, and informative video. As usual 👏🏽🌾
Thanks so much! I like to understand the flour and what every step made bring to the end loaf.
Gorgeous loaves, as usual! Thank you, It's a pleasure to watch and learn.
Thank you so much 😊. I learn with every single bake myself and is my pleasure to share what I know with you!
Beautiful, wonderful work and presentation. You are a master of the craft. Brava!
Thank you so much ❤!
Mersi mult pentru rețetă 👍
Cu mare placere!
Thank you for this. You seem to think like I do. I love the graph!
One picture to tell everything ;)
Exactly! I printed it too. Bread came out great. However I do not have proving bowls do you find them necessary? My bread isn't a round but it came out fine. @@HungryShots
I have sourdough starter that I bake with all the time. Can I make Semolina sourdough starter simply by adding water and semolina flour to it? Thanks you chef, so much.
I would like to try this ! Loved beautiful semolina
Bread from nearby store for years , but shop is gone 😥.
Maybe ....? We'll see ?!🤔
Thank you !!
It worth trying making your own bread. I gave up buying bread long time ago. The only exception is when I go in holidays and then I find difficult to eat what I find available in stores.
It looks sooo beautiful and I’m sure is very delicious. Thank you for sharing the video with us. I’m going to make it as soon as possible. 😊
Thank you so much! It is a type of remarkable bread that you'll do again for sure.
So good. Can you tell me How to make semolina sourdough starter please ? Thank you so much. 😊
Just feed your starter with semolina flour for 2-3 feeds and that's all.
Beautiful result! To have a more opened crumb, since durum gluten is less elastic, can be a good idea to make ph to go a little down? Around 4?
Thank you! You can definitely give it a try to lower the ph. However, open crumb rely on many other factors like how well the structure is built. Think of a balloon: the fermentation (measured by ph) is the gas inside, the more advanced in the fermentation the bigger bubbles you'll have. But a low quality balloon (which is the structure) will break easily when more gas is added.
Can starter using bread flour be used in this recipe?
Oh! Here u are ! High to watch this up : )
Yes, I struggle to find time for youtube videos but I do not give up ;)
Exceptionally well done and a joy to watch.
Worth waiting for.
Thank you :)
Thank you so much, Kevin! ❤
8 hours of bulk fermentation at 27 C°? Are you sure?
Do you use semolina which has a coarse texture or semolina rimacinata which is milled much finer?
Love your vids
Anthony, from my researches I understood that when ground to a coarser texture, the durum triticum wheat is called semola rimacinata di grano duro. If it is coursed even more to a finer texture, it is called durum flour. Of course not everybody makes this difference (including myself before doing the research). I used the coarser texture semolina for these loaves.
@@HungryShots I had semolina from a local mill (Arva, in London Ontario), which is coarser than the Italian semolo rimacinata di gran duro. It worked fine. Next time I will try the Italian flour and see if there is a difference.
I believe it is the other way around: rimacinata means ground twice, or remilled; consequently, semola rimacinata is a finer flour..
I see that you use a semolina sourdough starter
does it matter if you have a sourdough starter from another kind of flour for example spelt ?
can you make the same recipe but use a spelt sourdough starter?
or the starter must be from the same flour?
You can use any type of started you want. I transformed my wheat sourdough into semolina just to reach the 100% but is not a requirement.
I thought semolina is gluten-free. No?
Absolutely not!
@@davecaster95 So I was wrong. Thank you. (I thought it was made of corn.)
@@MendeMaria-ej8bfYou’re right, Maria. Semola can also be made from other cereals, such as corn and rice!
@caasr57 Thank you. Now I know that there can be different origins. ❤