Tuesday, 27 December 2016

Bread: bread with re-milled durum flour.

- Pane con Semola Rimacinata di Grano Duro | The Fresh Loaf: bread with re-milled durum flour.
Durum Flour 60%
Bread Flour 40%
Water* 60%

- Rimacinata - STIR THE POTS: Rimacinata is a term for the finest milled semolina flour (aka durum) - bread with re-milled durum flour.

- Focaccia Barese - STIR THE POTS: "With some spare potatoes from home-made potato dumplings, cherry tomatoes from my mom's garden and some sourdough, I whipped up a Focaccia Barese. It's a supple dough, usually made from semola rimacinata, potatoes and olive oil. In my minor adaption, I used kamut. With a couple hours of proof, I then baked it in my cast iron pan."

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