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)

Biga
⅛ tsp dry yeast

200 g warm water

230 g bread flour

Dough

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)