Sunday, October 16, 2011

World Bread Day 2011

Today it's WORLD BREAD DAY!! The sixth time that this blogevent is on. Initiated by Zorra and the fifth time I participate. I missed the first year, because I just started my blog then and it was just 2 weeks old then. Which reminded me that I totally missed my 5 year blog anniversary.

So here it goes baking for the World Bread Day event and I choose semolina bread. I just love to make and eat of course!! bread with semolina durum flour. It has a wonderful nutty taste, which is enhanced by the sesame seeds. This flour can behave tricky sometimes, quicker to rise, quicker to overknead, but with wonderful end results. So have fun baking and we're looking forward in seeing all the entries soon at Zorra's.

Semolina rounds with black sesame seeds
(makes two loaves)
(PRINT recipe)
⅛ tsp dry yeast
200 g warm water
230 g bread flour
57 g warm water
1 tsp dry yeast
177 g water
283 g biga
520 g durum flour
57 g cornmeal (optional: extra cornmeal for sprinkling)
35 g black sesame seeds (divided)
10 g salt
Make the biga the day before baking by stirring the ingredients together, cover with plastic and let rise at room temperature for 6 to 8 hours. Or 1 hour at room temperature and then overnight in the fridge. Take it out of the fridge 3 hours before using it.

Combine the warm water and yeast and let stand for a few minutes. Add the cooler water and biga and break it up with your fingers. Add the flours and 2 TBsp of the sesame seeds and start kneading it until it’s a souple dough. Add a little water or flour to get the right consistency of the dough if needed.
Place in a greased bowl, cover and let rest for 20 minutes. Knead it for a few minutes more, put back in the greased bowl and let it rise again until nearly doubled in volume.

Divide the dough in two equal parts. Take one part and shape it into a long strand, then shape the strand into a coil. Repeat with the second piece of dough. Place one parchment paper.

Use a little water to wet the spiral groove of the loaves and then sprinkle the remaining black sesame seeds into the groove. Cover with greased plastic and let rise until almost doubled in volume. In the meantime preheat the oven to 425ºF/220ºC with a baking stone.

Place the loaves on the baking stone. Create steam by pouring hot water in a metal container on the bottom of the oven (also preheated) and close the door. Bake for 20 minutes, then lower the temperature to 375ºF/190ºC until the loaf is golden yellow, and sounds lightly hollow when tapped on the bottom.

(source: “Amy’s Bread” - Amy Scherber)


MyKitchenInHalfCups said...

Could I have two slices please? Very inviting Lien!

Karen Baking Soda said...

Loverly Lien! I just found an opened bag of poppy seed filling in my stash... I think it needs some dough around it!

Happy Blogaversary!

Elizabeth said...

Duhh.... Those are sesame seeds!! (It's all Karen's fault. I read her comment after reading the post)

Now I need to make THREE loaves! One with poppy seeds, one with nigella and one with black sesame seeds. (Do I hear "four" - another with light sesame seeds?)

Elizabeth said...

(What could be more confusing?) I was SURE that I had commented earlier saying that I wanted to make two loaves: one with poppy seeds and one with nigella seeds.

Verena said...

Lien, loved your breads, both of them! Of course they will go to my to do list! This semolina looks so yummi! And the sesame seeds makes me want to try it so fast!
Great to see you in my blog!

zorra said...

Belated but from the heart - Happy Blog-Anniversary!

I love to bake with semolina, too. Need to try your rounds soon. Thank you for your 5th participation in World Bread Day!