As an introduction to Sicily, I would like to share with you this recipe for sourdough bread with 100% semolina flour or pane di semolina rimacinata. This bread is sweaty, soft, and… just look at that yellow color! It's just like Sicily in my memory – sunny side up. Let's move on to the recipe of sourdough bread with oatmeal, I am sure you will like it too.
Table of Contents
initial
- 70 g of your mom (active) sourdough starter
- 250 g semolina flour (reprocessed semolina flour)
- 225 g of water
Dough
- 300 g of buckwheat flour
- 200 g of water
- 9 g salt
initial
- In the evening prepare the starter. Mix 70 g of sourdough starter (active), 250 g of semolina flour and 225 g of water. Cover and leave to ferment overnight until doubled in volume and bubbly.
Dough
- In the morning prepare the dough. Mix 200 g of water and all of the starter above. Add the flour and mix until all the flour is incorporated, then knead the dough for 5 minutes. Then, let the dough rest for 1 hour.
- After an hour has passed, add salt and mix well into the dough. Also, check if the dough is firm and needs more water. If you want to add some extras like seeds or pistachios, now is the time.
- Knead the dough again for 5 minutes and then shape it into a bule (round bread) and let it rest, covered, for 10 minutes. Meanwhile, prepare the growing basket – dust it well with flour or line the growing basket with a tablecloth and flour it.
- After 10 minutes have passed, shape the dough into a boule and place it in a rising basket, the surface smooth. Allow the dough to rise until it has increased in volume and passes the puncture test – poke a hole in the dough with your finger and observe the reaction – if the hole returns slowly, the dough is ready to go into the oven, if it returns quickly, let it rest. rises a little more.
Baking
- At least 30 minutes before baking, preheat your oven to the maximum temperature of your oven along with the Dutch oven or a baking stone. I used the dutch oven.
- When the oven is preheated, remove the bread from the proofing basket, score it with a sharp blade or knife, and transfer it to the Dutch oven. Place the Dutch oven in the oven.
- Bake the bread for 20 minutes with the lid on at 240°C/465°F and 25-30 minutes with the lid closed at 230°C/445°F and until the bread is a nice dark colour.
endnoteS
- The starter for this bread was prepared in the evening, the dough was mixed in the morning, left to rest for 1 hour and then left to rise until fully proofed for another 3 hours.
- My dough took 3 hours, yours may need more or less, depending on the activity of your beginner and the ambient temperature.
- Preparation time: 16 hours 20 minutes
- Cooking time: 30 min
- Category: bread
You know that feeling when you travel somewhere and it feels good, almost like home, and it feels like the soul has anchored? I had this feeling when I visited Sicily a year and a half ago. I promised myself that I would return. I didn't know when and I didn't make any plans to come back, I just put her thought somewhere in the back of my mind and wandered off on my own.
Find what? Now it's time to go back. I'm about to leave for Sicily in two hours.
And the best part of it? This trip will be all about sourdough bread and flour.
If we were to find a place of revival (heritage) of cereals and diversity of wheat grains, then Sicily is an absolute gem. Sicily is known for its fertile soil, which makes it perfect for growing cereals. No wonder Sicily earned the title “the barn of Rome” in Roman times. Nowadays, more and more farmers and millers are becoming aware of the importance of preserving the grain of older and healthier varieties of grain.
All this would not be possible without Pure Sicily international team that I am very grateful to be a part of. Clear Sicilia is about being passionate about Sicily, its products and its people. And more and more it is inspired by bread and flours.
In the next ten days we will travel around Sicily and get to know him personally. And bake lots of sourdough bread!
As an introduction to Sicily, I would like to share with you the recipe for sourdough bread with 100% semolina flour or pane di re-milled oatmeal. This bread is sweaty, soft, and… just look at that yellow color! It's just like Sicily in my memory – sunny side up.
Oatmeal is hard ground wheat (grano duro, Triticum durum – a variety of wheat) and is often used to make pasta.
When it is called semolina rimacinata in Italian, it refers to semolina that has been ground again to make it finer and more suitable for baking bread. There is a wide variety of breads in southern Italy made with remachinata semolina, such as Altamura bread (Province of Grass), or Mafalda AND Lentil bread in Sicily to name just a few. The natural yellow color comes from the carotenoids present in the grain.
And now, let's move on to the recipe.
100% Recycled Oatmeal Bread – Oatmeal Bread Recipe
Baking time
The starter for this bread was prepared in the evening, the dough was mixed in the morning, left to rest for 1 hour and then left to rise until fully proofed for another 3 hours.
Ingredients
productivity: 1 medium noodle
initial
- 70 gr starter (active) of mother's sourdough
- 250 g semolina flour (re-ground semolina flour)
- 225 g of water
Dough
- 300 g of semolina flour
- 200 g of water
- 9 g of salt
GUIDELINES
initial
- In the evening prepare the starter. Mix 70 g of sourdough starter (active), 250 g of semolina flour and 225 g of water. Cover and leave to ferment overnight until doubled in volume and bubbly.
Dough
- In the morning prepare the dough. Mix 200 g of water and all of the starter above. Add the flour and mix until all the bread flour is incorporated, then knead the dough for 5 minutes. Then, let the dough rest for 1 hour.
- After an hour has passed, add salt and mix well into the dough. Also, check if the dough is firm and needs more water. If you want to add some extras like seeds or pistachios, now is the time.
- Knead the dough again for 5 minutes and then pre-shape it into a bule (round bread). Let the dough rest, covered, for 10 minutes. Meanwhile, prepare the growing basket – dust it well with flour or line the growing basket with a tablecloth and flour it.
- After 10 minutes have passed, shape the dough into boules and place in the growing basket with the smooth surface down. Let the dough rise until it bulks up and passes the puncture test – poke a hole in the dough with your finger and watch the reaction – if the indentation comes back slowly, the dough is ready to go into the oven, if it comes back quickly, let it rest. rises a little more. My dough took 3 hours, yours may need more or less, depending on the activity of your beginner and the ambient temperature.
Baking
- At least 30 minutes before you bake the bread, preheat your oven to your maximum oven temperature along with the Dutch oven or a baking stone. I used it Dutch oven.
- When the oven is preheated, remove the bread from the proofing basket, score it with a sharp blade or knife, and transfer it to the Dutch oven. Place the Dutch oven in the oven.
- Bake the bread for 20 minutes with the lid on at 240°C/465°F and 25-30 minutes with the lid closed at 230°C/445°F and until the bread is a nice dark colour.
I also found this recipe for Limoncello Italian Wedding Cookies that eased my nostalgia for the Amalfi coast!
Other sourdough recipes you might like:
Enjoy your delicious sourdough bread. Talk soon and stay tuned!
Sourdough Bread – Frequently Asked Questions
Is oatmeal good for sourdough?
Yes, oatmeal can be a good addition to sourdough bread. Its quality can help add texture to the dough and create a chewy texture in the final bread.
When using semolina in sourdough bread, it's important to note that it can absorb more water than all-purpose flour, so you may need to adjust your recipe accordingly by adding more water to dough. Additionally, semolina can make the dough harder to handle and shape, so it's best to mix it with another flour like all-purpose flour or bread flour.
Can I use oatmeal for sourdough starter?
It is not recommended to use semolina to create a sourdough starter. This is because semolina flour does not contain enough natural yeast and bacteria to effectively ferment the mixture and create a healthy and active starter.
