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Pane in cassetta di Altamura/Semolina Bread/Semolina loaf

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I was eyeing the semolina bread for a long time, wanting to make it. I was not courageous enough to try it like the making of honey wheat bread. I brought home almost all the known books on bread baking from the library to research this bread. After going through the books I realized that there are two types of Pane di Altamura/ semolina bread. One uses Biga or sourdough starter to make this bread and requires 3-4 days of preparation while the other one does not need sourdough. I am not confident to make sourdough starter at home, as it requires some more experience with bread baking. So I used the recipe which doesn’t need sourdough starter. 

The semolina bread is from Alta Murgia region in Apulia, Italy. It is traditionally made in very large loaves. It is very crisp and fragrant bread with a long shelf life and is used by peasants and shepherds for a week or more in isolated farms in the hill of Alta Murgia. If you are interested in knowing the history of this bread earliest written document describing the Altamura bread is in A.D 37 by Horatio's "Satires” you can read more from here .

After going through the recipes in Local breads by Daniel Leader and Bread A baker’s Book of Techniques and recipes by Jeffrey Hamelman, I settled with the recipe from the Bread a baker’s Book. I had to modify the baking temperature slightly as I was afraid of using the oven at 460 F for 35 to 40 minutes. It was unthinkable standing near that hot oven and cooking dinner on the stove top. Furthermore the electricity bill was going to give me shock. So I reduced oven temperature to 400 F but otherwise followed the recipe with a slight tweaking of yeast. Since I am trying this bread for the first time and want to try the original taste, I didn’t play with any whole wheat flour substitution. May be next time I will try that. 

To my surprise the bread was really tasty with golden colored crust and soft white inside. Just spread with some butter and jam or brush with olive oil and lightly toast, sure it is wonderful with any soup. Enjoy as you wish. Here is recipe.

What you need

Recipe adapted from Semolina bread by Jeffrey Hamelman

For Sponge:

Semolina/Semolina flour: ¾ cup
Bread flour/All purpose flour: ¾ cup
Water:¾ cup
Yeast: ¾ teaspoon ( I used active dry yeast)
Sugar: ¼ teaspoon

Dough

Semolina /semolina flour: 1 + half of ⅛ cup
Bread flour: 1 + ⅛ cup
Water: ½ cup
Salt: ½ tablespoon
Extra virgin olive oil: 1 ½ tablespoon
Sponge: all the above
Sesame seeds: ½ tablespoon

How I made

In a bowl of stand mixer fitted with paddle attachment mix semolina, bread flour, sugar, yeast and water on first speed until evenly incorporated. It will be fairly loose batter. Transfer the contents to another bowl and set aside for ripening of the sponge. If you are using an instant thermometer, sponge should read a temperature of 78 -80 F. It took about 1 hour 35 minutes, or when it is on the verge of collapse.
In the bowl of stand mixer fitted with paddle attachment mix the ingredients for the dough including the sponge for 3 minutes. Then change to dough hook and knead the dough for about 6 minutes or leaves the sides of the bowl and form a ball. Transfer the contents to lightly floured area and knead for about 3-4 minutes or dough will smooth out and become slightly shiny. The dough should pass the window pane test and register 77 to 81 F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Let ferment dough at room temperature for about 2 hours, or until the dough doubles in size.
Remove the dough and press it by hand to release the gases and press it into a rectangle about ¾ inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf by folding the sides. Place the loaf into a lightly oiled 9 by 5 inch loaf pan. Mist the top of the dough with water and sprinkle on the sesame seeds. Mist again, this time with spray oil, and loosely cover the dough with plastic wrap or a towel.

Proof the dough second time for 1 hour or until the dough nearly doubles in size. If you are using loaf pan, the dough should crest fully above the lip of the pan, doming about 1 inch above the pan at the center. By the end of the second proofing preheat the oven to 400 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust)

Bake for about 35-40 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the loaf pan at 180 degrees in between around 20 minutes of baking.
When the loaf is finished baking, remove them immediately from the pans and cool on rack for at least 1 hour, preferably 2 hours, before slicing and serving.

Preparation time: Sponge: 1 hour 35 minutes
Ferment: 2 hours
Proof: 1 hour
Baking: 35 minutes
Yield: 1 loaf
Verdict: Tasty
Will you make it again: Yes I will

I am sending this delicious bread to

Bread baking day 32 Italian breads hosted by ap269 of Family & Food & Other Things   originally started by Zorra.

Yeast spotting event  hosted by Susan

Swathi

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Comments

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  1. ap269 says

    Thanks for baking with me for BBD #32! The bread does look really yummy!!!

    Reply

  2. Pari says

    Bookmarked dear, the loaf looks perfect with amazing softness.Thanks for sharing.

    Reply

  3. Panchpakwan says

    Wow Swathi you have baked this bread loaf is so perfect.

    Reply

  4. Priti says

    Looks gud and adding suji is new to me ...great idea dear

    Reply

  5. Yasmeen says

    Wonderful loaf,perfect to slather some fresh fruit preserves 😀

    Reply

  6. Vrinda says

    Nice bread with gr8 texture...

    Reply

  7. Nitha says

    That looks so professional.. great one..

    Reply

  8. Indie.Tea says

    Looks and sounds delicious! I've never thought of making bread of semolina...

    Reply

  9. Khaugiri says

    Just perfect Bread!!!!!!

    Reply

  10. Joanne says

    I love finding new bread recipes! This looks like it would make some awesome peanut butter and jelly sandwiches!

    Reply

  11. Hamaree Rasoi says

    Looks like a professional has made this 🙂 U are an expert. It came out perfect, soft and moist. I'm waiting to see what your next electricity bill looks like LOL !!
    Deepa
    Hamaree Rasoi

    Reply

  12. PranisKitchen says

    swathi da the pic itself saying how delicious it is..nice trial.. i know baking is not that easy.. u did it perfectly good one dear

    Reply

  13. sanjeeta kk says

    Very fluffy and delicious loaf!

    Reply

  14. Hari Chandana says

    Wowwwwwwwwwwwww... mouth watering recipe.. looks perfecttt !!

    Reply

  15. Ameya says

    Looks soft and fluffy!! I would love to have some 🙂

    Reply

  16. Sreelekha Sumesh says

    Hey Swathi,bread looks perfect and gorgeous!

    Reply

  17. Cinnamon Girl says

    Your bread is gorgeous Swathi! It came out perfect and looks so tempting and delicious!

    Reply

  18. VineelaSiva says

    Swathi it cam eout perfect.I go with u its really little difficult to prepare the bread we need little experience.

    Reply

  19. Swathi says

    Asha,

    Thanks for trying honey wheat bread, keeping finger crossed.Waiting for the results.

    Reply

  20. Faith says

    Your bread came out perfect! I've never baked with semolina but now I definitely want to give it a try!

    Reply

  21. Swathi says

    Namitha,

    Semolina( very fine one)/semolina flour you can use. Usually wholefoods carries semolina flour. I used very fine semolina to make this bread.

    Reply

  22. Suman Singh says

    just WOW..I hope I can bake something like this soon..thanks for sharing this Swathi!

    Reply

  23. Gulmohar says

    Perfectly baked..so which one did you use ? semolina or semolina flour ? I haven't seen semolina flour (maybe I'm not looking properly ..lol..)

    Reply

  24. Guna's kitchen says

    swathi i've alreadu told dat you are professional in making loafs.... never heard of semolina loaf.. but it luks perfect... today i'm trying ur honey wheat bread.. lemme tell u after making it... thnx 4 sharing such a wonderful recipes..

    Reply

  25. Kiran says

    swathi,semolina bread looks so yum.Nicely explained.

    Reply

  26. simply.food says

    The bread looks delicious spongy and perfect.

    Reply

  27. shahana says

    OMG! Pertly baked......

    Reply

  28. Sarah Naveen says

    looks so perfect and yummy!! well done...

    Reply

  29. Priya says

    Scrumptious bread, looks awesome Swati..

    Reply

  31. Jay says

    I think its fabulous da

    Reply

  32. RV says

    I would like to have a slice of it right away.

    Reply

  33. SpicyTasty says

    Wow!!! Nicely baked and it looks soo perfect.

    Reply

  35. Sanyukta Gour(Bayes) says

    soft n lovely bread....looks wonderful swathi

    Reply

  36. aipi says

    Wow! That looks so good, very professional

    Reply

  37. Sushma Mallya says

    Perfectly baked bread,looks so yum

    Reply

  38. Kamalika says

    Thanks dear for remembering me and leaving behind the welcome note.....Please be there always to encourage me...the bread looks just lovely and perfect....

    Reply

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