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Difference between revisions of "Pan con sémola de trigo duro"
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To make this by [[Hand|hand]], use 10 g fresh [[Yeast|yeast]], knead for about 10 minutes and allow to rise for for 4 hours. [[Knock back]] the [[Dough|dough]] and proceed from step 4 above. | To make this by [[Hand|hand]], use 10 g fresh [[Yeast|yeast]], knead for about 10 minutes and allow to rise for for 4 hours. [[Knock back]] the [[Dough|dough]] and proceed from step 4 above. | ||
| − | To make the bread totally in the [[bread maker]], set to the [[French bread|french bread]] [[Bake]] programme and allow to go through the whole cycle. It does work, although the bread looks prettier if a [[ | + | To make the bread totally in the [[bread maker]], set to the [[French bread|french bread]] [[Bake]] programme and allow to go through the whole cycle. It does work, although the bread looks prettier if a [[banneton]] is used. |
===Chef's notes=== | ===Chef's notes=== | ||
I failed to [[flour]] my [[banneton]] sufficiently so it was rather difficult to turn out, hence slightly odd shape in picture (top right). | I failed to [[flour]] my [[banneton]] sufficiently so it was rather difficult to turn out, hence slightly odd shape in picture (top right). | ||
Revision as of 00:50, 29 July 2009
Pan con sémola de trigo duro - about this recipe
Bread made with half strong bread flour and and half hard wheat pasta flour.
This recipe has been adapted for partial use with a bread maker, in particular the Panasonic SD-253/4/5. The original hand-made version (in Spanish) can be found at Gastronomía y Cía.
Se ha adaptado esta receta para el uso parcial con una máquina de hacer pan. Para ver la versión original (hecho a mano), en castellano), pulsa aquí.
Ingredients
- 2 teaspoons easy-bake yeast
- 250g strong plain bread flour (I used Waitrose's Very Strong Canadian Bread Flour)
- 250g hard durum wheat flour (for pasta)
- 275ml water
- 1 teaspoon salt
Method
- Place the ingredients in your bread machine in the order given in your manufacturer's instruction book - the above is correct for Panasonic machines.
- Set to the the french bread Bake programme, but switch it off 55 minutes before the end of the cycle, ie do not allow it to start baking.
- Remove the risen dough from the pan, knead on a floured surface.
- Place in a floured banneton or a bowl lined with cloth, seam side upwards.
- Allow to rise in a warm place, covered with a tea towel for 2 hours, or until doubled in size.
- Pre-heat the oven to 250° C (475° F - gas 9) and place a tray of hot water on the bottom.
- Bake until the bread is hollow when tapped, about 30-40 minutes.
Variations
To make this by hand, use 10 g fresh yeast, knead for about 10 minutes and allow to rise for for 4 hours. Knock back the dough and proceed from step 4 above.
To make the bread totally in the bread maker, set to the french bread Bake programme and allow to go through the whole cycle. It does work, although the bread looks prettier if a banneton is used.
Chef's notes
I failed to flour my banneton sufficiently so it was rather difficult to turn out, hence slightly odd shape in picture (top right).
