No-Knead Italian Semolina Bread from Artisan Bread in Five Minutes a Day.
This is the Master Recipe from Artisan Bread in Five Minutes a Day. I've made many versions of this recipe successfully. To find those recipes, type Artisan Bread in the search feature of this blog. For this version, you will be using 3 cups durum flour and 3 1/4 cups all-purpose flour and adding sesame seeds to the top of the dough. Use a cornstarch wash before baking rather than a dusting of flour. Another successful no-knead recipe from Artisan Bread in Five Minutes a Day.
Italian Semolina Bread
Compliments of JennaDish
from Artisan Bread in Five Mintues a Day
3 cups lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)
1 1/2 tablespoons ( 2 packets) granulated yeast (you can use any kind of yeast including: instant, rapid rise, bread machine, active dry or cake yeast*
*If you use cake yeast you will need 1.3 ounces.
1 1/2 tablespoons Kosher Salt (use less salt to suit your taste or eliminate it all together)
3 cups durum flour (I used Bob's Red Mill Semolina Flour - No.1 Durum Wheat)
3 1/4 cups unbleached all-purpose flour (recipes tested with Gold Medal and Pillsbury flour. If you use King Arthur or other high protein flour add 1/4 cup water)
1 to 2 teaspoons sesame seeds for sprinkling on top
Cornmeal for pizza peel
Cornstarch wash for the crust (mix 1/2 teaspoon cornstarch with small amount of water to dissolve, then add 1/2 cup water - microwave 1/2 to 1 minute or boil until glassy - set in fridge to cool until ready to use)
In a 5 or 6 quart bowl or lidded food storage container, dump in the water and add the yeast and salt. Or put all ingredients (water through caraway seeds) in the bowl of a stand mixer. It doesn’t matter that the salt and yeast are thrown in together.
If you are using the fresh cake yeast break it up.
If mixing by hand in the storage container, to make things easier you can get a Danish Dough Whisk which I hear helps tremendously (and is cheaper than a stand mixer).
Let sit at room temperature for 2 hours. Dough will expand greatly.
The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled.
The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container.
Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
Cut off a 1-pound piece of dough (grapefruit size) and form it into a ball. Do this within about 1 minute by stretch from the middle outward and turn a quarter turn then stretch to back, turn 1/4 turn, doing this a few times, adding a little flour to your hands as needed just enough to prevent sticking. Place the ball on a sheet of parchment paper… or rest it on a generous layer of corn meal on top of a pizza peel.
Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom. ) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal. Don't worry if it's a little flat. It will rise much in the oven.
Preheat the oven to 450 degrees with a baking stone or pizza stone or unglazed ceramic or porcelain tiles on the center rack, with a broiler tray on the bottom, which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.)
I just bought these unglazed porcelain tiles at Lowe's for $2 each. They've worked perfectly for years. (Bread in photo below is rye bread made earlier, not today's semolina bread)
Just before baking, paint the surface with cornstarch was, sprinkle with sesame seeds, and slash the surface diagonally, using a serrated bread knife.
Slide the loaf into the oven onto the preheated stone (keep on parchment paper if used earlier instead of cornmeal) and add a cup of hot water (actually I need 2-3 cups because 1 cup dries up too quickly) to the broiler tray. Watch out for the sizzle. Bake the bread for 30-35 minutes or until deeply browned and firm.
Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp bread knife that will not crush the bread as you cut.
If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy.