This is the link to the dutch oven I use*, as well as other options* on amazon. This is not the most affordable option, but there are many dutch ovens in various price ranges on the market. I use a 5.3 l / 5.6 quart round enameled cast iron dutch oven from Le Creuset. I often use a dutch oven for bread baking if I am aiming to achieve a thick, rustic and deliciously crispy crust.īaking bread in a dutch oven helps with keeping a consistent temperature but also prevents the moisture from evaporating. This semolina bread is a no-knead bread recipe, meaning you don't need a stand mixer for this recipe but are obviously welcome to use one if you happen to have one. A round bowl to form your bread loaf or a proofing basket.Here are the things you will need, aside from an oven: Salt will add flavor but also make your gluten stronger. Use refined sugar, cane sugar, or honey, whichever you like. Sugar & Salt - the glucose in sugar provides food for the yeast. Yeast - you can use active dry yeast or fresh yeast (cake/compressed yeast) for this recipe. Water - I recommend using lukewarm bottled or filtered water, as the chlorine in tap water might kill the yeast organisms and therefore impact the fermentation. A selection of different semolina flours on amazon is linked here.Īll-Purpose Flour - same here, my standard is Bob's Red Mill unbleached all-purpose flour, but any all -purpose flour will do. My personal favorite is Bob's Red Mill Semolina Flour but there are many different brands you can use. Semolina Flour - The same flour you would use for making pasta. Detailed measurements can be found in the recipe card. All ingredients and equipment you need are listed and explained below.
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