Semolina bread

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A Professional Baker Teaches Semolina Bread with Sesame Seeds at Home!


Learn from a professional baker and teacher how to create this fantastic semolina bread. A favorite among customers. If you like these videos, you may be interested in checking out our online academy. 🤍

OPEN CRUMB sourdough SEMOLINA (semola rimacinata). The most simple bread RECIPE. | by JoyRideCoffee


Semolina bread recipe. One of my Greek subscribers (Niki Nikolakaki) asked me to show my method for a sourdough semolina (semola rimacinata) bread with open crumb. Even if it is not a flour used especially for bread, in my visits to Greece I saw that yellow fluffy loaves, made with semolina, can be bought at every bakery. Semolina is a flour, mainly used in making pasta, that can be worked with quite well, but to make it open crumb requires a little understanding and effort. I happened to do it in a busy period for me, I didn't have much time to take care of it. My idea was simple, to develop the gluten as well as I can and to make the first proofing (bulk) overnight in a cool place (on a cool balcony ~16-19 degrees Celsius). Formula for two loaves: 650g semolina rimacinata (le 5 stagioni - 12% protein, DURUM WHEAT SEMOLINA REMILLED) 530g water 130g semolina starter 15g salt Method: 30mins. autolyse, knead with starter, 30 mins. rest, knead with salt, 30 mins. rest, strong fold, 30 mins. rest lamination, bulk overnight at 16-19degrees Celsius, shaping, 10h final proofing in the fridge, bake on baking still 10mins. at 240 degrees Celsius with steam and 35mins at 210degrees Celsius without steam. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional 🤍 Reusable Silicone Stretch Lids: 🤍 Hario Kettle: 🤍 Hario scale: 🤍 Glass Jar for sourdough starter: 🤍 Pyrex square dish for bulk proofing: 🤍 Non Slip Stainless Steel Mixing Bowls: 🤍 Danish Dough Whisk Bread Mixer: 🤍 Silicone spatula: 🤍 Grinder for bran (for airy whole wheat loaves): 🤍 Pulp Banneton Proofing Basket: 🤍 Big Bench Scraper 5 Inch x 7 Inch 🤍 Dough & Bowl Scrapers: 🤍 Zatoba Bread Lame: 🤍 Bread Lame: 🤍 Pizza Peel: 🤍 French Baguette Baking Pan, Non-stick Perforated: 🤍 Baking Steel Griddle: 🤍 Natural Lava Rocks: 🤍

How to Make No Knead Italian Semolina Bread


Celebrating our 100th video with a very easy to make Italian Semolina No Knead Bread. Ingredients: 2 cups Bread Flour 1 cup Semolina Flour 1 Tsp Salt 1/4 Tsp Yeast 1 1/2 Cups Water

Soft semolina Bread


Soft Bread easy recipe Ingredients 350 water 300 plain white flour 300 re-milled semolina flour (you can also use all plain flour) 7 grams dry yeast or 15 grams of fresh one 6 grams of salt 60 grams of seed or olive oil little malt or little sugar or honey To make this easy soft bread recipe he had to put all the flour in a large bowl or in a mixer. Add water to the center. Add the yeast and a spoonful of malt or honey. Malt and honey are used to help the yeast, to make haste. Dissolve the yeast well before kneading the bread. Now let's add the olive or seed oil and the salt. Knead the soft bread for 10 minutes. Create a ball of dough and let your bread rise for an hour. After an hour it must be bigger, twice as big. Now we can roll the bread dough. Cut the bread into 8 pieces and make balls. Immediately mash the bread balls and roll up like I show in the video. Let rise for an hour covered with a cloth. Turn on the oven at 200 °. Before baking, make cuts in the bread with a very sharp knife. Bake in a hot oven for 20 minutes. As soon as you take the soft bread out of the oven, cover it with a light cloth and let it cool. The easy soft bread recipe is ready. Music https🤍 #bread #softbread #easybread

No-Knead Semolina Bread Recipe


No-Knead Semolina Bread Recipe This is a standard No-Knead Bread Recipe that I have adapted specifically for my tastes; I love the chewy texture the semolina flour provides. For a softer bread, substitute the semolina flour for bread flour. Or, for a more heartier bread, try whole wheat or rye. Add seasonings, too! Below is the basic recipe I use, which I have found works the best for my climate. Leave a comment below to let me know how you have adjusted the recipe to fit your tastes! 2 cups Bread Flour 1 cup Semolina Flour 1/4 tsp Yeast 1 tsp Salt 1.5 cups Water -Combine all ingredients into a large bowl. -Cover the bowl with plastic wrap and set in a warm place to rise for 18-24 hours. Dough will double in size. -Remove dough from the bowl and place onto a well-floured surface. -Sprinkle more flour onto the dough and fold the dough over itself three times. -Shape the dough into a ball and cover with a towel. Dough can also be placed back into a well floured bowl and covered. -Preheat the oven to 450 degrees Fahrenheit. -Place a lidded dutch oven pot into the oven for 20 minutes. -Remove pot from oven and sprinkle in semolina flour. Corn meal can be used as well. -Add your dough to the pot and replace the lid. -Place dutch oven back into the preheated oven and bake for 30 minutes. -After 30 minutes, remove lid from the dutch oven and bake the bread uncovered for 15 minutes. -Remove bread from dutch oven and let the loaf cool until room temperature. -Slice your bread and enjoy! Subscribe to SIMPLE ADVENTURES for more recipe videos! Find SIMPLE ADVENTURES elsewhere: -Instagram 🤍 SIMPLE ADVENTURES is a youtube channel about food, lifestyle, travel, more food, and enjoying what life brings our way. Music Artist: Nicolai Heidlas Title: Sweet Promise

Soft 100% Sooji Bread | Semolina Bread (Rava/Suji Bread) - No Maida Bread


In this video let us see how to make Soft 100% Sooji Bread | Semolina Bread (Rava/Suji Bread) - No Maida Bread I have been getting a lot of requests to share a No Maida Bread on the channel And here I am with the same. In this video you can also find solutions to common bread baking mistakes, tips to help you make the perfect homemade bread every single time. With a crusty top and soft interiors, this 100% Semolina Bread is going to blow your mind with its texture.Use it for toast, grilled sandwiches, bruschetta or croutons. Super detailed instructions to make homemade bread baking made easy. You can use the same recipe to make semolina rolls, braided bread etc. For details on how to knead the bread in a stand mixer and also for a written printable version click here: 🤍 Subscribe to our Newsletter to get the free Ebook on baking tips: 🤍 Related Recipes: 1. White Bread Recipe: 🤍 2. Ciabatta Bread: 🤍 Join us on Instagram for live sessions and free baking courses and also receive personal guidance on all things baking: 🤍 Watch all our videos in Tamil: 🤍 I will see you soon in next one Until then Hugs Sushma

Semolina Bread Italian Recipe


Semolina bread Italian recipe Ingredients 30 grams water 45 grams white flour 5 grams brown sugar or white 4 grams bread yeast 700 grams semolina flour for bread 400 ml water 30 grams seeds oil 8 grams salt watch the video to make your own bread

How to make Semolina Bread (Moroccan Bread)


An easy recipe for Moroccan Bread that will exceed your expectations. Simple moroccan bread made fresh everyday and baked in public wood ovens !!! FOLLOW ME: Instagram: 🤍 Twitter: 🤍 This recipe requires: 4 h 45 min. (Only 1 Hour of actual work, the rest is waiting for the bread to proof or cook) Ingredients: 200 g (7.05 oz) All purpose flour 200 g (7.05 oz) Fine Semolina 240 ml (8.12 fluid oz) Water (Room Temperature) 15 g (0.53 oz) Granulated sugar 8 g (0.28 oz) Instant Yeast 8 g (0.28 oz) Baking Powder 7 g (0.25 oz) Sea salt Optional: 25 ml (0.85 fluid oz) Vegetable Oil Cooking time/temperature: 18 min 🤍 180 C / 350 F

Homemade Semolina Bread Loaf Video Recipe | Soft Spongy Sandwich Bread


#Baking #bhavnaskitchen The best tasting bread I have ever had! Ingredietns: 1 cup warm water 2 teaspoon rapid rise yeast 2 cups fine semolina flour (320 g) 1 cup bread flour 1 tablespoon sugar 3 tablespoon olive oil 1.5 teaspoon sea salt 1 tbsp sesame seeds & 2 tbsp milk to coat More recipes at 🤍 Topics 🤍 🤍 Download Bhavna's Kitchen apps for Android, iPhone and iPad FACEBOOK 🤍 TWITTER 🤍 PINTEREST 🤍 Partner Websites: 🤍 🤍

Harcha - Moroccan Semolina Bread Recipe - CookingWithAlia - Episode 310


Harcha is one of the most delicious Moroccan snacks. These are little semolina breads that you can fill with savory fillings (cheese, etc.) or sweet (honey, jam, etc.) YUM!!!! WRITTEN RECIPE: 🤍 INGREDIENTS: 1 1/2 cups (250 grams) semolina 2 tablespoons white granulated sugar 1/4 teaspoon salt 3/4 teaspoon baking powder 7 tablespoons (100 grams) butter 1/2 cup (100 ml) milk (or as needed)

Italian semolina bread


Semolina is a double milled hard (durum) wheat, growing mainly in Italy. It is traditionally used for the yellowish big bubble crusty Italian bread. With yeast. Watch how to do it and bake it in your style. If you have problems with the ingredients. Let me know. Here the ingredients: 500 g semolina 1 sachet of yeast (for 500 g of flour about 20 - 25 g) half teaspoon of sugar 50 ml lukewarm milk 340 -360 ml of water (start with 300 ml than add dropwise) 2 flat teaspoons of salt temperature: 250°C for 10 min, than lower to 200°C for another 40 min

Homemade Sourdough Bread 🥖 (100% Semolina flour)


I'm not a master baker, but I do enjoy homemade bread, especially sourdough bread. This recipe for my semolina sourdough bread is easy and straight forward with a tight even crumb. I use mother yeast (50% hydration) rather than sourdough starter (100% hydration). There is nothing better than the smell of freshly baked bread, slap a bit of salted butter on it and enjoy the yummy taste of comforting, warm, homemade sourdough bread. Nothing beats starting your weekend with this for breakfast! 0:00 Intro 0:45 Autolyse 1:26 Adding mother yeast 1:48 Adding salt 3:20 Stretch & Fold 5:40 Shaping 6:41 Placing it in the Dutch Owen 8:49 Cutting 9:14 Tasting 11:20 Outro Ingredients: 600g Semolina flour 500g Water 120g Mother Yeast 20g Salt Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe. #Sourdough #Baking #Görgött #FoodPorn #Foodie #Food #Yummy #Homecooked #Homemade #Bread #Semolina #HomeBaked #EasySourdough #SourdoughSemolina #motheryeast #lievitomadre #stretchandfold

Semolina is the secret of these aerated pita bread!


Semolina is the secret of these aerated pita bread! Ingredients: warm milk - 250 ml (8.45 fl oz) warm water - 200 ml (6.76 fl oz) yeast - 8 g (0.29 oz) Hydrate the yeast for 15 min salt - 5 g (0.18 oz) flour - 550 g (19.4 oz) semolina - 250 g (8.8 oz) TO LEAVEN 40 minutes for the filling: tomatoes - 2 pieces cucumbers - 2 pieces red onion - 1 piece green salad - 50 g (1.76 oz) ham - 150 g (5.3 oz) Follow us on: Youtube: 🤍 Facebook: 🤍 Instagram: 🤍

Baking Sesame Semolina Bread


Take a peek as one of our Culinary students scores and bakes Sesame Semolina Bread.




Semolina Bread


moroccan semolina bread / pain marocain au semoule /خبز مغربي بالسميد


making moroccan semolina bread it becomes sooo easy ans sooo simle with moroccan taste videos. realiser du pain marocain au semoule a la maison devient si simple avec les vidéos de moroccan taste.

Sesame Semolina Bread video


Tender and chewy, beautifully braided, Sesame Semolina Bread will make you look like an expert baker but requires very little experience.

Big Semolina Bread


Semolina loaf large semolina bread 660 ml of water 1kg semolina flour 7 grams of yeast 7-10 grams of salt 30 grams of extra virgin olive oil Put all the ingredients in a mixer for 10 minutes. Leave to rise for 2 - 3 hours. Spread the dough and roll in both directions. let it rise for another 30 minutes bake in a hot oven at 200 ° 40 - 50 minutes

Nutritious Five Grain Semolina Bread w/ Soaker | Cold Bulk Fermentation Method


This tasty and nutritious five-grain semolina bread is another great addition to this month’s multi grain bread recipe collection. Durum wheat (of which semolina is milled) has more protein than any other type of wheat - which is good for us. The protein that is specifically required for gluten is not of such high quality in durum wheat as it is in other types of wheat. But we can easily work around that. You could use durum flour instead of semolina for this recipe and it would make for a smoother dough, but I quite enjoy the texture of semolina in the finished bread. The fennel seed flavour works well with the other ingredients. Because this dough contains grains like millet, coarse corn meal, and oat bran (which you can swap for wheat bran if you like) we use a technique called ‘soaker’. The purpose of a soaker is to hydrate and soften grains and seeds for breadmaking. There are cold soakers and hot soakers depending on how hard the grains are. You use cold water for a cold soaker and hot (boiling) water for a hot soaker. In this recipe the soaker is hot because the millet is relatively hard. Soakers can be made many hours before use. But as little as 45 minutes is enough for this recipe. If you were going to leave a soaker overnight, then bear in mind that if the kitchen is warm the soaker may start going off due to enzymatic activity. In such a situation it is advisable to use some or all the salt of the bread recipe in the soaker to prevent it from spoiling. This is a cold proofed dough which makes it slightly more acidic and gives it a more pronounced and distinct taste. You can of course bake it on the same day if you like. Simply leave for 2-hour bulk proof with one fold in between, then shape, proof, and bake. You can shape this loaf how ever you like. You can make it free-standing, or you can proof and bake it in a tin, or even make small rolls. I chose a round shape this time because I wanted to try out this ‘scoring’ technique. We all know scoring a loaf is important to make it rise in a controlled way and expand out of weak points determined by us. If the bread is not scored it bursts open at its weakest point which is normally the seams at the bottom. Usually, a loaf is shaped and then placed in a bread basket with the smooth (top) side down. When it is inverted for baking the smooth side is once again on top. Then the bread is scored and baked. The technique I demonstrate works in the opposite way. The loaf is placed in the basket with the smooth side pointing up. Once inverted for baking the seams are pointing up. The bread is not scored and left to purposely rise and expand out of those seams resulting in a unique design and less work for us. Have you ever tried this? 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 0:38 Ingredients & equipment 1:31 Making the soaker 2:04 Mixing the dough 3:26 Chilling, folding & cold fermenting 4:19 Final shaping 5:20 Final proof & baking 6:14 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How to make semolina bread - simple semolina recipe


How to make semolina flour bread at home? This is a simple semolina bread recipe. Breading make is always fun. Semolina has a sweet taste. We use it to make pasta or pizza. But we can also use it for making bread. This is a simple semolina bread recipe. If you have an electric mixer, feel free to use it. If you would like to know how to make it by hands, please leave me a message and i'll make another video. :) Chapters: 00:00 Intro 00:07 Make semolina starter with sourdough starter 01:23 Make semolina dough with a electric mixer 03:22 How to do stretch and fold 04:10 Preshape and rest 04:46 How to shape a dough to a ball 05:44 Final shape 06:19 How to dust a banneton 07:18 Bake 07:50 How to score a bread 08:54 How to let the bread cool completely Ingredients: For the starter: Fine semolina flour: 100g water: 70g sourdough starter: 20g For the dough: Fine semolina flour: 500g water: 350g starter: 190g dry yeast: 1g salt: 13g Music: We Share This - Freedom Trail Studio

Homemade Semolina bread 🍞 🍁🍂🍁


Ingredients: 200 g Semolina flour 340 g flour ( all purpose) 10 g yeast 12 g salt 375 ml water ( lukewarm) 40 ml olive oil Mix beautiful bread dough let it proof for 45 minutes. Shape the loaf and let it proof 25 minutes. Baking dish size 14x10. Bake at 425 for 7 minutes drop to 400 and bake for 26 minutes. Enjoy delicious Semolina bread with your family and friends. Thank you ❤️

Semolina and Wholemeal Flour Bread


Semolina bread and wholemeal flour very easy recipe for long leavening bread Ingredients 600 grams of flour 400 grams semolina 8 grams salt 50 grams of olive oil 4 grams of brewer's yeast To make this bread you must first prepare the yeast. In a bowl, dissolve 4 grams of fresh yeast with 50 grams of water. Melt well, add 100 grams of flour and make a ball. Leave to rise for 8-12 hours. Now let's prepare the wholemeal bread. in the evening we put all the ingredients to make bread at home in the mixer or in a large bowl. & 00 grams of re-milled semolina flour, 400 grams of wholemeal flour of the one you prefer. yeast, salt and 50 grams of olive oil. Knead for 5 minutes. Create a large ball and leave to rise overnight, cover well. In the morning, drop the bread dough on the table and spread, without crushing. fold into 3 parts and cut the wholemeal bread into 4 pieces as I show in the video. Place the bread on a baking sheet and cover with a cloth. Leave to rise for 2 hours. Meanwhile, turn on the oven. 240 ° Make a bread cut, a long cut and bake. First put it in the lower part of the oven for 10 minutes. Then another 20 minutes in the central part, for a total of 30 minutes. Wholemeal bread, homemade bread, is ready My Things in the Kitchen.. 🤍 MY SITES 🤍 🤍

Semolina bread: soft and fragrant!


INGREDIENTS 600ml (2 1/2 cups) (2 1/2 cups) of water 7g of dry yeast 80ml (1/2 cup) of olive oil 900g (7 1/4 cups) of semola flour or bread flour 20g (1 tbsp) of salt METHOD 1. In a bowl add the water, and yeast and mix until the yeast is dissolved. Add the olive oil, flour, and salt and mix all together until the dough is created. 2. Grease the bowl with olive oil and transfer the dough into the bowl. Let the dough rise for 2 hours. 3. After time has elapsed sprinkle the flour on the working surface and transfer the dough to it. Divide the dough into the smaller parts and transfer it to the baking tray covered with baking paper and let it rise for 1 hour. 4. Bake in the oven at 220°C/428°F for 40 minutes. - About us: ‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.   Subscribe to Cookist: 🤍   Enjoy with us: 🤍   Follow us: Facebook: 🤍 Instagram: 🤍   For any content use please feel free to contact licensing🤍   Cookist's cookbook with our 50 best recipes is finally here! Buy it on Amazon: 🤍

Why dried pasta is made with semolina (durum wheat) flour


Thanks to ShipStation for sponsoring the show! Get a 60-day free trial: 🤍 Thanks to Dr. Frank Manthey at North Dakota State University: 🤍 2008 paper showing what vitreous kernels of durum look like, versus starchy kernels: 🤍 2018 book chapter with an illustration of starch granule structure I used in the vid (p. 183): 🤍 2015 paper discussing starch damage and how it affects bread products: 🤍

Easy Bread Buns with semolina ✔️ How to make Buns without milk and eggs


Very tasty buns on semolina. A simple recipe for bread rolls without milk and eggs. Yeast dough is prepared from simple products, and as a result, soft and delicious rolls for Breakfast or sandwiches. These buns can be baked instead of bread. Semolina in the composition is not felt. Fast, simple and very unusual recipe homemade buns. Homemade Burger buns. Recipe for yeast dough with semolina Water – 220 ml Yeast fresh/dry – 7 g / 2 g (1 tsp.) Semolina – 170 g All-purpose flour – 170 g + 1,5 tbsp on the filling during the batch Sugar – 10 g Vegetable oil – 20 ml Salt – 1 tsp Oven – 180C / 356F Time – 20-25 minutes Subscribe to my channel! :) and Press the bell to not miss a new video ;) Thanks for watching! My Instagram 🤍 STEP BY STEP RECIPE: 1 dough Yeast and sugar are dissolved in warm water. Add 3-4 tablespoons of flour from the total mass and knead the dough is not thick. Cover and leave in a warm place for 15-20 minutes. 2 Dough Add salt and semolina to the sifted flour and mix everything. In 1 dough pour vegetable oil and stir. Add dry ingredients and knead the dough. Cover the bowl with the dough and leave for 40 minutes to allow semolina to absorb the water. After 40 minutes, knead the dough until soft and smooth. If necessary, add flour 1-1.5 tablespoons. Knead for 10 minutes. Return the finished dough to the bowl, cover and leave to rise in a warm place for 1.5-2 hours. After 2 hours, the dough a good punch down and divide into equal parts and form rolls. Put the rolls on a baking sheet at a distance from each other, cover and leave to rise for 30 minutes. After the second rise, bake in a preheated 180C / 356 F oven for 20-25 minutes. After baking hot buns lubricate with milk #buns #waterbuns #yeastdough #homemadebuns #Burgerbuns #homemadebread #howtomakebuns

Semolina Bread | Sanjeev Kapoor Khazana


Interesting version of freshly baked bread loaf with the use of semolina instead of refined flour. A must try ! SEMOLINA BREAD Ingredients 3½ cups semolina Butter for greasing + brushing Refined flour for dusting 1 tablespoon fresh yeast A pinch sugar 1½ teaspoons salt ½ tablespoon castor sugar ¼ cup olive oil Milk for brushing Method 1. Preheat oven at 180ºC. Grease a loaf tin with some butter and dust some refined flour. 2. Dissolve yeast in some warm water alongwith sugar and set aside to activate for 2 minutes. 3. Take semolina in a bowl. Add salt and castor sugar and mix well. Add activated yeast and mix well. Add 1 cupwarm water and knead well. 4. Add olive oil to ½ cup warm waterin a bowl and mix well. Add the water-olive oil mixture to the dough and knead into a soft dough.Transfer the dough on worktop and stretch till well incorporated. 5. Put the prepared dough into the tin and set aside for 25-30 minutes. Brush some milk on top. 6. Place it on a baking tray, put the baking tray in preheated oven and bake for 15-20 minutes. Remove from heat and brush some butter.Demould and set aside to cool. 7. Slice and serve. Preparation Time:40-50 minutes Cooking Time: 25-30 minutes Click to Subscribe: 🤍 For more recipes : 🤍 Best cooked in Wonderchef Kitchenware. Buy Now on : 🤍 Facebook : 🤍 Twitter : 🤍 #sanjeevkapoor

100% Semolina Sourdough Bread


100% Semolina Sourdough Bread is a special bread with earthy aromas. Semolina is known as semola rimacinanta di grano duro and comes from hard wheat ground to a coarser texture. Ingredients: - 910g semolina flour - 610ml water - 180g semolina sourdough starter - 18g salt Method: 00:00 - Intro 00:34 - Scale 00:45 - Mix water + flour 01:45 - Sourdough starter 02:34 - Salt 03:10 - Stretch and fold + Divide 04:16 - Lamination 05:50 - Coil Fold 1 06:07 - Coil Fold 2 06:43 - Shape 08:35 - Score 10:03 - Bake 10:26 - Cool 10:50 - Cut Full recipe and instructions on my blog at 🤍 Autolyse. How to make better sourdough bread: 🤍 If you would like to see more videos from me, please comment and subscribe to my channel. #sourdough #bread #sourdoughbread #semolina

Semola Rimacinata Basic Sourdough Bread


#Semola #Rimacinata #Basic #Sourdough #Bread #SemolaRimacinataBasicSourdoughBread 🤍 Thanks for watching, consider subscribe👆 If you like you can also support my work here: 🤍 Or 🤍 RECIPE: 690 grams De Cecco re-milled semolina 560 grams water 140 grams sourdough starter 16 grams salt Method: 00:00 00:42 2 hours autolyse, 00:43 01:25 Add sourdough starter and fold, add salt and fold. Slap and fold, 30 min rest. 01:26 01:54 Coil folds, 30 min rest. 01:55 02:08 Coil folds, 30 min rest 02:09 02:47 Lamination and rest till double. 02:48 03:41 Final shaping cold fermentation 03:42 04:20 Bake at 240 degrees Celsius 30 to 40 min 04:21 04:41 Slice

Is Semola rimacinata Flour and Semolina flour the same? | Back to Basics | Natalina’s Kitchen


In this video we learn the similarities and differences between Semolina and Semola flour! If you enjoy this tutorial and want to learn more, sign up for one of my online classes: 🤍 I get so many questions about whether or not you can substitute semola rimacinata for semolina flour! And the answer depends on what you are planning to make! Semolina flour can make beautiful breads and pizza crusts but if you want to make authentic fresh pasta, I recommend you use the delicious semola rimacinata. Hi everybody, I’m Natalina and I’ve been teaching authentic Italian cuisine for the last eight years and I want you to join in celebrating Italian food culture! Learn how to cook like an Italian Mama through cooking classes, my cookbook, and food and wine tours. Want to learn more basic tips and tricks? 🤍 Find me here! Website: 🤍 Facebook: 🤍 Twitter: 🤍 Instagram: 🤍 YouTube: 🤍 Pinterest: 🤍

Moroccan Semolina Bread


#Moroccan_Semolina_Bread# #homemade_bread# #delicious_bread# #easy_recipes#baking#bread# semolina bread,moroccan semolina bread,bread,semolina,moroccan,moroccan bread,semolina bread moroccan,easy semolina bread recipe,moroccan semolina bread (harsha),moroccan food (cuisine),moroccan food,moroccan harcha,semolina (ingredient),morocain semolina bread,moroccan semolina,semolina bread rolls,semolina pan bread

100% Sooji / Semolina Sandwich Bread Recipe - Learn to make amazingly soft bread with sooji


100% Sooji / Semolina Sandwich Bread Recipe - Learn to make amazingly soft bread with sooji Ingredients: For the Yudane: Piping hot water – 80 ml Semolina – 80 gm For the main dough: All of yudane Semolina – 500 gm Water – 220 ml + 50 ml Butter – 50 gm Sugar – 1 tbs Salt – 1.5 tsp Instant yeast – 1 tsp Procedure: In a bowl, mix together semolina and piping hot water given for yudane. Cover the bowl with cling film and refrigerate overnight. The next day, take it out of fridge and bring it back to room temperature. Take the main dough ingredients, semolina, salt, sugar and instant yeast in a bowl and mix. Add the yudane mix and water and mix to form soft and crumbly dough. Cover and set aside for 30 minutes. Now if the dough is dry, add extra water to make it into smooth dough and take it to the counter. Knead the dough for 10 minutes. Place in an oiled bowl and cover with cling and set it aside until double in volume. Once double in volume, take it to counter, shape into a rectangle, the width of the rectangle equal to the width of your loaf tin. Grease and line a 8" * 4" loaf tin. Shape the rectangle into a tight loaf with seam under. Place it inside the tin and cover and set aside until it reaches a little above the rim. By the same time, preheat oven to 200°C. Bake the loaf for 35-40 minutes. Remove it on a wire rack and tap to see if it sounds hollow. Flip the loaf onto the wire rack and cool completely before slicing. Use a heavy serrated knife for even slice.

Make Beautiful Pasta ~ Semolina Dough


My second video features semolina dough, which we can use to make shapes that require structure and a specific texture ~ re: chew. I’ll take you through all the steps, give some tips and background and hopefully help your appreciation and education for food. Finally, I’ll show you how to make cavatelli (use a fork if you don’t have a fancy board). Start the discussion, I'd love to talk about the history (maybe you know a thing or two) or recipes, or just how your day is going! Hope you enjoy, I’m getting better with the production of it but still learning :) Consider these shapes: Cavatelli Capunti Trofie Pici Orecchiette Recipe: 1kg semolina 450g hot water (but anywhere between 44-48% depending on flour, shape & humidity) pinch of salt More to come Subscribe, like & enjoy! Music: "Cavatelli" by Marc Cardarelli Just Us by Bonus Points 🤍

How to Make The Best Moroccan Semolina Bread |Easy Harcha/Harsha Recipe


Don’t forget to SUBSCRIBE, LIKE, and SHARE My Videos! FOLLOW ME: -FACEBBOK: 🤍 - INSTAGRAM: 🤍 E-mail: allmediterraneantaste🤍 Harcha or Moroccan semolina bread is one of the most delicious galette that we enjoy in breakfast, snacks, or alongside with an afternoon Moroccan mint tea. Harcha is made of fine semolina, milk, butter, and olive oil. Harcha means “rough bread” in English because it’s sprinkled with semolina before baking it which gives it a rough and crispy outside layer, but it’s super soft, fluffy, and tender in the inside. Harcha has a very special texture and unique taste. Harcha can be served in a variety of ways, with both sweet and savory fillings. Harcha can be filled with cheese, butter, honey spread, jam and much more. Today I’m making mini and individual Harcha, traditionally Harcha has a large cake size shared among many. This is one of our favorite we always enjoy for breakfast with Moroccan mint tea. INGREDIENTS: 2 cups fine semolina ¼ cup melted butter and ¼ cup extra virgin olive oil (or ½ cup soften melted butter) 1 tsp salt 1 ½ tsp baking powder ¼ tsp yeast 2/3 cup milk INSTRUCTIONS STEP1: Preparing the Semolina Dough 1. Sprinkle ¼ tsp yeast over 2/3 cup milk then set it aside for 5 min, 2. Place 2 cups fine semolina in a large mixing bowl, add ¼ cup melted butter and ¼ cup olive oil (or you can add ½ cup melted butter instead). 3. Mix and stir the ingredients together until every grain of the semolina is coated with the butter and the olive oil, use a fork to mix or your hand, 4. Add 1 ½ tsp baking powder and 1 tsp salt and mix well to combine, 5. Now give a quick stir to mix the milk and the yeast and pour it over the semolina then start mixing with a fork to combine, 6. Use your hands to mix the ingredients, the dough will be sticky but keep mixing until the dough comes together and you get a smooth and soft texture and won’t be sticky, 7. set the dough aside for 15 min to let the semolina absorbs the milk, STEP2: Shaping the Harcha 8. Cover your cutting board with parchment paper, to get a perfect shape you need a cookie cutter 3” inch diameter, you can use any other size you would prefer, 9. Now start shaping the harcha, form a little bowl with the semolina dough with your hands then place it inside the disc of the cookie cutter, use your fingertips and push the dough down and create a nice circle shape, 10. The galette should have a 1/2 inch thickness or a bit thicker if you would prefer, if they are thin the Harcha would be crispy but if they are thicker it will be soft and tender, 11. If you feel the dough is too hard add more milk to make it , 12. Once you shape the Harcha place them over the parchment paper so it’s easy to transfer them to the pan, 13. Keep shaping the mini Harcha until you finish all the dough, this recipe makes 6 mini harcha, 14. The Moroccan traditional recipe we make a large size Harcha, 15. You can double the ingredients and make more mini Harcha and freeze them after baking them, STEP3: Cooking the Harcha 16. Place a large cast iron pan over medium heat, or you can use a nonstick pan, once the pan is hot reduce the heat to low, 17. Sprinkle the mini Harcha with semolina on both sides then transfer them to the pan and cook them for 5 min or until they get a nice golden color, and the sides start to dry, 18. Flip the Harcha to the other side and cook for another 5 min, gently use a spatula and push it down a little, 19. Once the other side gets a nice golden brown color remove the Mini Harcha from the pan and transfer them to a large plate, 20. Bake the rest of the mini Harcha with the same process, 21. Very important to cook the Harcha over low heat, otherwise the Harcha will be burn from the outside and not cooked in the inside, 22. Make sure to sprinkle the galettes with some semolina on both sides before placing them into the pan to get a nice outside crispy texture, 23. The cast iron pan is the best you can use to cook the Harcha, it gives it a nice crispy texture and a beautiful color, 24. Make sure that you cook all your mini Harcha evenly in both sides, 25. Once you’re done cooking all the galettes place them over a large plate and let them cool a bit before serving them, 26. If the Harcha is still too hot it will crumble while you’re cutting it into half, STEP4: Serving the Harcha 27. Let the Harcha cool a bit then use a sharp knife to cut it into half, if the knife is not sharp the Harcha will crumble, 28. Fill the harcha with any of your favorite fillings, you can use cream cheese, butter, jam, honey, olive oil or anything you like, 29. The Harcha tastes fabulous with any of these fillings, 30. Enjoy, Bon Appetit! So Yummy!! Thanks For Watching!! #breakfast #moroccanfood #harcha MUSIC: 🤍

Harcha Recipe - Moroccan Semolina Bread - Ramadan Specials - CookingWithAlia - Episode 79


To view written recipe, click here: 🤍 How to make Harcha, a delicious Moroccan semolina bread that can be served with different fillings: jam, butter & honey, cheese, etc. The video is presented by my dear friend Meryam, who makes THE best harcha ever!

50% Semolina Sourdough Bread


50% Semolina Sourdough Bread is a special bread with earthy aromas. Semolina is known as semola rimacinanta di grano duro and comes from hard wheat ground to a coarser texture. Ingredients: - 450g semolina flour, - 450g strong bread flour (14% proteins), - 700ml water, - 180g sourdough starter (50% semolina), - 18g salt Method: 00:00 - Intro 02:12 - Scale 02:30 - Mix water + flour 04:30 - Sourdough starter 05:00 - Salt 05:37 - Stretch and fold + Divide 07:18 - Lamination 09:31 - Coil Fold 1 10:26 - Coil Fold 2 10:56 - Coil Fold 3 11:20 - Shape 13:54 - Score 15:14 - Bake 15:50 - Cool 16:00 - Cut Full recipe and instructions on my blog at 🤍 Autolyse. How to make better sourdough bread: 🤍 If you would like to see more videos from me, please comment and subscribe to my channel. #sourdough #bread #sourdoughbread #semolina

Bozza Pratese Tuscan Semolina Bread with Sourdough by a Master Baker


Bozza Pratese Tuscan Semolina Bread with Sourdough. It's one of the most populat every day breads in Tuscany - a very interesting fact is that the original bread recipe is without salt, but I decided to add just a little to enhance the flavor:) Recipe for a 1000g bread: 1. Sourdough -140g wheat bread flour -140g water warm -9g sourdough starter very active fed min x2 DT 80F / T: 12h 2. Dough: -sourdough -140g wheat bread flour -280g semolina flour (make sure it's flour so fine ground) -280g-300g water (depending on how your flour will absorb the liquid) -6.5g salt DT 77F

Home Made Bread | Double Milled Durum Wheat Semolina


A quick and easy tutorial to make a fragrant home made pasta.

semolina bread - moroccan style


🔻🔻🔻🔻 Ingredients 🔻🔻🔻🔻 ▪ 250ml water ▪ 1 tbsp dried yeast ▪ 1 tbsp sugar ▪ 200g semolina extra fine ▪ 250g flour ▪ 1 tsp salt ▪ 1 tsp olive oil ▪ a little semolina to cover the parts of the dough 🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺

Pizza Dough: Regular vs Semolina


Which is Better? Regular vs Semolina Here is how. Day 1: Poolish 300ml Water 300gr 00 Flour 10gr Yeast Mix together Ferment for 1 Hour at Room temp Refrigerate for 24hrs Day 2: Making the Dough Divide poolish into 2 equal portions Regular Dough Half of the Poolish 20gr Salt 625gr 00 Flour (Add flour slowly) Semolina Dough Half of the Poolish 625gr Semolina/Flour Mix (325gr 00 Flour and 300gr 00 Semolina) 20gr Salt (I should have added salt during the video) Refrigerate 24hrs Day 3: Divide Dough Make into balls Refrigerate overnight Sauce 1 Can of San Marzano Tomatoes Strain out watery liquid Blend tomatoes Add Garlic and Rosemary Add Salt and Sugar to taste Refrigerate Overnight Day 4: Pizza Day Preheat Oven to 500F Bake on preheated pizza stone on bottom rack until crust is golden brown Please comment on which you liked better.

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