Vai al contenuto 
RECIPE FOR: Loaves of 900gr
EQUIPMENTS
- Stand Mixer
- Cooking Thermometer
- Baker's Couche
- Proofing Baskets
- Bread Lame
Ingredienti
For the Biga
- 500 gr Semolina Flour for Bread
- 250 gr Water refer to the notes for the right temperature
- 125 gr Ripe Sourdough refreshed twice
For the Dough made with Biga
- 500 gr Semolina Flour for Bread
- 400 gr Water at 16°C (60°F)
- 875 gr Fermented Biga
- 18 gr Salt
- 5 gr Malt Powder (optional)
For the Dough made with Levain
- 1 kg Semolina Flour for Bread
- 500 gr Ripe Levain Check here how to feed the Levain
- 650 gr Water
- 18 gr Salt
- 5 gr Malt Powder (optional)
DIRECTIONS
For the Biga
- Before starting with the preparation of the biga, refresh the Sourdough two times (ere how to Feed the Sourdough), letting it ferment each time for 3 hours at 30°C (86°F).
- For the preparation of the Biga, mix Yeast, Semolina, and Water in the stand mixer bowl and knead with the hook for the time necessary to form a rough dough. It is not necessary to over-work the Biga, to avoid overheating the dough that should be at a temperature of 19°C - 20°C (66°F - 68°F).
- Once the dough is ready, form it into a ball, soak it in a bowl of cold tap water (about 18°C, 64°F), and ferment at room temperature (about 20°C, 68°F) for 12 hours.
For the Dough made with Biga
- For the dough, I suggest you proceed with the autolysis technique: Pour the Semolina and 90% of the water (1755gr) in the mixer. Knead the dough for the time necessary to absorb all the water. Once ready, cover with a cloth and let the dough rest for 30 minutes. During this process, the flour's proteins will properly hydrate themselves, forming a dough with a better glutinous mesh.
- After 30 minutes of rest, add the biga, the salt dissolved in 10% of the remaining water, and the malt. Knead the dough at medium speed for about 15-20minutes, making sure the temperature does not exceed 26°C (79°F). If this happens, chill the dough in the freezer for a few minutes.
- Once the dough is ready, let it ferment for 1 hour before dividing it into the desired portions.
- Cut portions of at least 1kg, roll them up, forming a loaf and let them proof 20minutes on the work surface.
- Take the loaves, roll them tidily and place them facing up into the proofing baskets.If you don't have the proofing basket, you can use large bowls lined with a clean cloth and dust with semolina.Moreover, you can form the loaves and let them proof directly on the work surface, covered with a baker's couche.
- Let proof at 26-28°C (78°F - 82°F) for 4 hours. Place the loaves on the baking tray (better if perforated), score the surface with a bread lame, and lightly spray some water on the surface to facilitate the baking expansion.
- Bake at 230°C (446°F) with some steam (use a pot with boiling water in the bottom of the oven). After 10 minutes, lower the temperature to 200°C (392°F). After 50minutes, slightly open the oven door and finish cooking.
- Take out of the oven and allow to cool on a wooden surface.
For the Dough made with Levain
- Replace the Biga with the ripe Levain (feed as indicated) and follow the same directions
NOTES
The temperature of the water for the Biga is fundamental to obtain a dough of the right temperature. You can calculate the water temperature by using the following empirical formula:
Water Temp= 55 - Room Temp - Flour Temp
example: Room Temp 20°C, Flour Temp 19°C -> Water Temp = 55-20-19=16°C !! The formula only works with °C !!
Water Temp= 55 - Room Temp - Flour Temp
example: Room Temp 20°C, Flour Temp 19°C -> Water Temp = 55-20-19=16°C !! The formula only works with °C !!
NUTRITION LABEL
Serving: 50gr | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Calcio: 1mg | Ferro: 1mg
16 comments about “Pane di Semola con Lievito Madre”
Ciao, ti faccio qualche domanda… Io utilizzo il bimby, può essere considerato un’ impastatrice o rischio di scaldare troppo l’impasto? Poi sul fondo del forno ho il mattone refrattario alto 3cm posso mettere il pane lì e l’acqua al ripiano più in alto del forno con la teglia? Quanta acqua ci va? Devo lasciarla per tutto il tempo di cottura? Grazie sempre e complimenti!!!
Ciao Roberta,
ti consiglio di impastare il pane a mano, oppure di mescolare gli ingredienti a mano e poi lavorarlo a mano. Il Bimbi è un ottimo strumento per tritare etc, ma la conformazione del boccale e le lame scaldano troppo l’impasto.
Per la cottura, premetto che è molto difficile darti un consiglio perché i forni sono molto diversi. Se vuoi puoi provare a cuocere il pane direttamente sulla pietra, lascia do una piccola vaschetta sul fondo del forno. L’acqua puoi toglierla dopo un 15/20minuti, quando vedi che il pane ha finito il suo sviluppo!
A presto!
Ciao sono Mariella, sto facendo il pane con il lievito madre e ieri lo rinfrescato due volte ho fatto bene il procedimento grazie
Ottimo Mariella!!!
A presto
Scusate ma cosa significa PUNTARE?
Ciao Elisabetta,
far puntare un impasto significa farlo riposare dopo averlo impastato.
Questo riposo è molto importante sia per distendere il glutine, ché per distribuire il calore che si è formato durante l’impastamento.
Nella ricetta, basterà mettere l’impasto sul piano di lavoro, compattarlo bene con le mani e poi farlo riposare per 1oretta in un contenitore.
A presto