Pane di semola rimacinata di grano duro - grinded durum wheat bread

nowdays the use of fine drinded kind of flours, they call all purpose-flour is very large..

and it makes everything very soft, very smooth.

try this kind of bread.very simple, very rough, very healthy.

it is made of durum wheat....the kind of flour we use to make pasta.

this kind of durum wheat, is more grinded than the one you use for pasta.

in italy we call it Semola di grano duro.

for one bread you need:

850-900 gr of water

1000-1200 kg of grinded durum wheat

10 gr of fresh yeast

10-20 gr (2-4tsp) salt

5 gr (1 tsp) suger

melt the yeast together with the suger in the water. you can use a fork to do that.

it takes a few minuts.

if you use a mixer, put the flour into the bowl with the water and mix until you havea smooth dough, but the salt in and mix another couple of minutes.

let the mixer on a low speed, you don't need to beat the dough.

if you don't have a mixer or a breadmaking machine:
gather the flour on the table, make a hole in the middle and

pour the water into the hole, working the flour with the other hand.

don't put all the water at once, pour a little at a time.

work the dough with energy, sipping in water all the time the flour request it.

when the dough is almost done, add the salt and finish working the dough.

but it in a bowl.

when the dough is in the bowl, cover with a cloth(a clean one!)

and put outside for 8-12hours to rise.

usually I do this in the evening and leave the dough to rise all night.

(please notice that this is possibile with tempatures above 5° C, if it is colder outside put your dough in a fresh place or in the frigerator.)

the day after you take out your rised dough from the bowl and you work it a little.you will feel it rather cold, but after working it for a couple of minutes, it willturn warm again.form a bread (round or long)make some cuts with a sharp knife on the top of the bread.let it rise 1,30-2 hours more on a pan (cover with a wet cloth)

preheat the oven a maximum heat

.mine is very poor and arrives only at 230° C, but it works anyway!
but your rised bread in the oven at maximum heat for 15min(not over 250°, pleaseit will burn)then, lowen to 180° C for other 40min.

it is ready when knocking on the buttom, it producees a hollow sound.

italian version:

pane di semola rimacinata di grano duro