Bread is a marvellous thing. It doesn’t matter how many aches or how many woes you may have, when you pull a loaf of bread out of the oven and it looks like this, everything seems a little brighter.
It doesn’t matter if your loved one only gives your magnificent loaf a cursory glance, you can marvel as the crust sings; you can run your fingers along those sought-after ears; you can peer closely at those beautiful stretch marks or stand back for a panoramic view. You can turn it around to see which is its best side and then smile, smugly, when you realise it looks beautiful from whatever angle you view it. This is a truly wonderful feeling.
If you have never baked a loaf of bread, you are missing out on one of life’s great pleasures.
I cannot think of a better thing to do than sit in front of an oven, with a glass of wine in my hand and watch my bread rise. I don’t even know why it is so much fun. It just is.
This recipe is based on a recipe in Wild Sourdough by Yoke Mardewi. It makes one large loaf.
The evening before you wish to make your bread:
Take your wheat starter out of the fridge and prepare:
- 140g old starter (That is as much as I had. Basically you will need 400g for the bread and enough to rebuild – 160g of each would be ideal)
- 170g rainwater or filtered water
- 170g bread flour
Measure out 400g starter.
Take 50g of the remaining starter, feed with 50g of bread flour and 50g rainwater or filtered water and put back in the fridge.
- 400g wheat starter (100% hydration)
- 300g rainwater or filtered water
- 350g bread flour
- 200g fine durum semolina flour.
If you are in Perth, you can buy Granoro Semola de grano duro rimacinata at Balcatta Fresh on Karrinyup Road. The ‘All About Bread’ durum semolina flour is not fine enough – though if you have a Thermomix or a Vitamix and blend it for about 4 minutes in 4 x 1 minute bursts, it will be fine.
- 3 tsp salt
- Mix all the ingredients in your mixer bowl (except the salt) until just combined. Cover with plastic wrap and leave for 20 minutes.
- Add the salt and knead the dough in an electric mixer for 5 minutes or by hand until it is smooth (about 10 minutes).
The dough should clear the sides of the bowl of the mixer and, near the end of the 5 minutes, begin to clear the bottom of the bowl. If it clears the sides and the bottom early in the kneading process, add a bit more water.
- Transfer the dough to an oiled bowl, cover and leave for 50 minutes.
- Turn the dough onto a lightly floured bench and do a stretch and fold. Return the dough to the oiled bowl.
- After 50 more minutes, do another stretch and fold and shape the dough into a boule.
- Line a bowl with a cloth and generously sprinkle it with semolina flour or generously sprinkle a banneton with semolina flour.
- Place the boule upside down in the bowl.
- Cover with plastic wrap that has been sprayed with water and oil.
- Leave the dough at room temperature and allow it to nearly double in size. Mine took about 5 hours.
- An hour before you are ready to bake, preheat your oven to the highest it will go.
I baked this loaf in my cast iron pot. For more details on baking bread in a pot, check out my previous post. If you are also baking your bread in a pot, put your oven proof pot (any will do, but cast iron is best) in the oven. If you are baking on a tile, put your tile in the oven.
- When you are ready to bake, either follow the instructions on this previous post (if baking on a tile) or keep reading (if baking in a pot).
- Generously sprinkle your dough with semolina flour.
- Put some baking paper (make sure you use enough to lift the dough with the paper) on your peel (or cutting board or tray) and then gently place them over the bread. Flip it. The dough is now upright.
- Generously sprinkle semolina flour on your boule.
- Slash your boule with a razor blade. Make a big cut across the boule and another at ninety degrees (or any other pattern you fancy).
- Take the pot out of the oven, remove the lid, lift up your dough by the baking paper and put it in the pot. Spray your loaf with some water.
- Put the lid back on the pot and return it to the oven.
- Bake for 25 minutes.
- Take the lid off the pot. Turn the oven down to 220˚C. Return the pot to the oven and bake for another 20 minutes.
- Experience the delights of bread baking.
Remember, if you live in Perth or thereabouts, you are more than welcome to my sourdough starters. I have a wheat starter and a rye starter.
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SORRY ABOUT SPELLING MISTAKE ON MY POST 🙂
GLENDA…. SORRY BUT I HAVE TO WRITE IT IN CAPS NOW….NEXT TIME YOU ARE DOING A BREAD PLEASEEEEEEEEEEEEEEEEEEE, CALL ME AND I WILL WAIT WITH YOU FOR IT TO COMES OUT OF THE OVEN………WILL BRNG A NICE BOTTLE OF RED, OLIVES AND CHEEEESES SO WE CAN TASTE IT….:):):):)
Hi Regina Ok, I will call you when the next loaf is coming out of the oven ….
What a beautiful loaf, Glenda! I love the remilled semolina – so nice to see you using it in this loaf! Apparently research has been done which shows that just a small percentage of semolina added to a loaf keeps it fresher for longer..
Hi Celia Thanks for putting me onto the remilled semolina flour. This loaf looks and tastes fab.
oh! fresher, longer …. just perfect …. I might start playing with that in my wheat loaves. Thanks ladies 😀
Interesting you should be doing a semolina bread, ’cause I’m playing with semolina right now – I used a Dan Lepard recipe: http://www.danlepard.com/recipes/2010/07/2851/semolina-bbq-buns/ We love these. I’ve been playing with the semolina because I got quite a lot of it and then discovered that it was too course for making pasta (my initial intention!) – so I thought it’d work for bread better – which it does. Never thought of putting it on the blender for awhile – thanks for the idea.
Celia and Joanna make that recipe. It must be good if you all make it. Normal ‘fine’ semolina flour is too coarse as a significant ingredient in bread (as compared with 75g in the recipe you are using).
The semolina flour I used is superfine remilled. It is the one Celia put me onto. It is Italian so you could probably get it in the States. Try putting yours in your blender for awhile to see if that fines it up.
Yeah, I think I picked up the link from one of them; they are very nice – In Lepard’s buns, not only is he using a small amount of semolina, but he is also soaking it in boiling water prior to mixing the dough – maybe that helps the course semolina to work. I shall be using the blender on my course stuff and trying the pasta again.
Hi Doc, I am guessing you would need a good quality blender. I have a Vitamix which is extremely powerful.