Semolina Bread With Sesame Seeds Food

SEMOLINA BREAD WITH SESAME SEEDS

Steps:

• In a 5-quart bowl, mix the yeast with 3 cups of lukewarm water (the water should feel just a little warmer than body temperature). Using a wooden spoon, mix in the flours and the salt, little by little. You will need to use very wet hands to incorporate the last bit of flour. No kneading is required. Alternatively, you can use a heavy-duty stand mixer equipped with a dough hook. Mix until uniformly moist. (At this point, the dough will be wet - do not add more flour.)
• Cover the dough loosely and allow it to rest at room temperature until it rises, about 2 hours. At this point, it may be used right away, or, it can be refrigerated for later use (tip: cold dough is less sticky and easier to handle). To store in the refrigerator, place the dough in a lidded, but not airtight, container and use over the next week or so.
• On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound piece (about the size of a grapefruit). Dust the dough with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go. Form an oval or round shaped free-form loaf. Place it on a cornmeal covered pizza peel (or bread board) and allow it to rest for about 40 minutes.
• Twenty minutes before baking time, preheat the oven to 450°F, with a baking stone (or a heavy duty sheet pan--inverted and pre-heated) placed on the middle rack. Place an empty broiler tray on a shelf that will not interfere with the rising bread. This will add moisture to your oven and will prevent your bread from forming a crust too soon.
• Prepare the cornstarch wash. In a small skillet, blend well the cornstarch with the water. Boil for just 30 seconds, or, until the mixture appears "glassy". Cool completely.
• Just before baking, paint the surface of the dough with the cornstarch wash, sprinkle with sesame seeds and slash the surface diagonally, using a serrated knife. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the door to trap the steam.
• Bake the bread for about 30 minutes, or, until the crust is golden brown and firm to the touch. Cool on a rack before slicing and serving. Enjoy!

SEMOLINA BREAD

Steps:

• For Starter:
• Combine 1/4 cup warm water and yeast in medium bowl. Let stand until yeast dissolves, about 10 minutes. Stir in 3/4 cup plus 4 teaspoons room temperature water. Add flour in 3 additions, stirring well after each addition Stir until mixture has consistency of thick sticky dough, about three minutes. Light oil large bowl. Transfer starter to a bowl. Cover with plastic; let rise at cool room temperature until tripled in volume (starter will be slightly wet and thick), at least 6 hours and up to 24 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)
• For Bread
• Pour 2 1/2 cups warm water into large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over; let stand until dissolved, about 10 minutes. Measure 2/3 cup starter (reserve remainder for another use). Rub between fingers, allowing starter to drop into yeast mixture (starter will be stringy). Beat until some of the starter dissolves. Combine flour, 3 3/4 cups semolina and salt in large bowl. Add to yeast mixture in 3 additions; beat until incorporated. Turn out unto floured surface; knead until smooth and elastic, about 6 minutes.
• Oil large bowl. Transfer dough to bowl, turning to coat with oil. Cover bowl with plastic. Let rise in warm draft-free area until doubled in volume, about 1 hour.
• Butter 2 heavy large baking sheets. Punch down dough. Divide into 4 pieces. Cover 3 pieces with clean towel. Roll remaining piece on floured surface to 14x8 inch rectangle. Starting at 1 long edge, roll up dough jelly roll style. Press ends and seam to seal. Bend dough into half-circle. Using sharp knife, cut 1/2-inch-deep incisions every 1 1/2 inches in the top of the dough. Sprinkle with additional semolina. Place on a prepared sheet. Repeat rolling and shaping with remaining dough pieces.
• Cover shaped dough with clean towel. Let rise in warm draft-free area until doubled, about 45.
• Meanwhile, position 1 rack in bottom third. If available, place baking stone on rack and preheat oven to 450°F. Let stone heat at least 30 minutes.
• Place 1 baking sheet on each stone. Bake until bread is golden brown and sounds hollow when tapped on the bottom, alternating sheets between racks halfway through baking, about 25 minutes. Cool bread on racks.