The day of sourdough – Sunday

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You know I bake sourdough bread every Sunday. Since each dough, each loaf is different, Sundays are usually very exciting times for me 🙂

This baby is part semolina sourdough – my second take on semolina.

My experience with semolina flour has been consistently good really, but it is true that it does not rise, so I used only a cup in this loaf. There is something nice about it that helps yield a great dough, even though I cannot put my finger on it. Let me know if you have any idea 🙂

Recipe:

Like other times, I fed the starter on Friday, and then again on Saturday morning.

On Saturday afternoon, I added 3/2 cup starter, 1 cup water, and 2 tbs sugar and mixed it well with a fork. Then I added 1 cup semolina flour, 3/2 cup bread flour, and 1.5 tbs salt and mixed everything well using my hand. 

The rest is very similar to other times (check this) except that I proved the loaf at room temperature for 8 hours today – only because I stepped out for a quick shopping trip, bumped into friends, and spent (lovely) time with them, so when I returned back home it was already 8 hours of proofing 🙂 

I was scared that it would be over-proved, but it was not – the loaf turned out to be great; I think if it was sticky, it would not shape this well and would possibly end up being over-proven. So I feel lucky this time 🙂 

Happy baking! 🙂

 

 

 

sourdough loaf with part semolina flour

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This is my second time adding semolina flour into sourdough.

This time something really worked; this was the best rise I have ever seen with my starter 🙂

Not sure whether I have a starter that evolved and works robustly at our cold climate (rises even at ~17C, which is the temperature of my kitchen) or it was the semolina flour that kicked the dough a little bit, I am not sure. But whatever it was, this recipe is something that I sure will try again in the future 🙂

 

Recipe

1.5 cup of starter that is fed with 2/3 cups of whole wheat flour and 1/3 cup of water a night before and again in the morning

Add to the starter 1 tbs of salt, 2 tbs of sugar, 2 cups of bread flour, 1 cup of semolina flour, and 1 cup water. Mix well and knead 4-5 minutes

Cover and let rise at room temperature, with occasional stretch and fold (I did a total of 5 of these)

Let rise at room temperature over night

The next day, shape the loaves (I tried one baton and one whirled loaf; the latter one did not turn out to be great-looking, but you can try to shape your loaves as you wish. I floured a large piece of parchment paper and placed the loaves on it on a cookie sheet). Place in a big plastic bag and let proof at room temperature for 2 hours

After proofing, heat the oven to 375 F and bake the loaves for 45 – 50 min

Sprinkle with a minute amount of water, cool for 5-10 min, and enjoy 🙂

 

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