Pan con sémola de trigo duro
This recipe has been adapted for partial use with a bread maker, in particular the Panasonic SD-253/4/5 but see Variations below.
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.
- 2 teaspoons easy-bake yeast or 10g fresh 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
- 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 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 linen cloth, seam side upwards.
- Alternatively, place in a 2lb loaf tin, seam side downwards.
- Allow to rise in a warm place, covered with a tea towel for 2 hours, or until doubled in size.
- Preheat the oven to 250° C (475° F - gas 9) and place a tray of hot water on the bottom.
- If using a banneton or a bowl, gently tip the contents onto a baking tray.
- Slash if desired, and bake until the bread is hollow when tapped, about 30-40 minutes.
It does work, although the bread looks prettier if a banneton is used.
Having tasted this, it probably has the best flavour and texture of any white bread I have ever made.
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