100% Semolina Sourdough Bread

100% Semolina Sourdough Bread is a special bread with earthy aromas. Semolina is known as semola rimacinanta di grano duro and comes from hard wheat ground to a coarser texture.
Ingredients:
- 910g semolina flour
- 610ml water
- 180g semolina sourdough starter
- 18g salt
Method:
00:00 - Intro
00:34 - Scale
00:45 - Mix water + flour
01:45 - Sourdough starter
02:34 - Salt
03:10 - Stretch and fold + Divide
04:16 - Lamination
05:50 - Coil Fold 1
06:07 - Coil Fold 2
06:43 - Shape
08:35 - Score
10:03 - Bake
10:26 - Cool
10:50 - Cut
Full recipe and instructions on my blog at www.hungryshots.com/2022/11/10...
Autolyse. How to make better sourdough bread: • Autolyse. How to make ...
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#sourdough #bread #sourdoughbread #semolina

[@angamanu360]

I was looking for this kind of recipe for the longest time I am happy to have found this! thank you for the recipe🤗

[@HungryShots]

My pleasure!

[@mute754]

Thank you for this. You seem to think like I do. I love the graph!

[@HungryShots]

One picture to tell everything ;)

[@mute754]

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

[@kevinu.k.7042]

Exceptionally well done and a joy to watch. Worth waiting for. Thank you :)

[@HungryShots]

Thank you so much, Kevin! ❤

[@oxanatrestianu747]

Mersi mult pentru rețetă 👍

[@HungryShots]

Cu mare placere!

[@barrychambers4047]

Gorgeous loaves, as usual! Thank you, It's a pleasure to watch and learn.

[@HungryShots]

Thank you so much 😊. I learn with every single bake myself and is my pleasure to share what I know with you!

[@ancahart4553]

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. 😊

[@HungryShots]

Thank you so much! It is a type of remarkable bread that you'll do again for sure.

[@run6409]

Impressive, I'll have to try this.

[@HungryShots]

This bread is a pleasure to make it. I love the dough texture when working with it!

[@MrAlexspearo]

Beautiful, neat, and informative video. As usual 👏🏽🌾

[@HungryShots]

Thanks so much! I like to understand the flour and what every step made bring to the end loaf.

[@aerofart]

Beautiful, wonderful work and presentation. You are a master of the craft. Brava!

[@HungryShots]

Thank you so much ❤!

[@johnberry8102]

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!!

[@HungryShots]

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.

[@moonriverman9515]

Oh! Here u are ! High to watch this up : )

[@HungryShots]

Yes, I struggle to find time for youtube videos but I do not give up ;)

[@miramaric4025]

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 !!

[@HungryShots]

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.

[@Piery83_]

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?

[@HungryShots]

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.

[@anthonyvillano8828]

Do you use semolina which has a coarse texture or semolina rimacinata which is milled much finer? Love your vids

[@HungryShots]

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.

[@johnberry8102]

@@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.

[@ThaoPham-se4fk]

So good. Can you tell me How to make semolina sourdough starter please ? Thank you so much. 😊

[@HungryShots]

Just feed your starter with semolina flour for 2-3 feeds and that's all.

[@slingshotshooter7536]

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?

[@HungryShots]

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.