Semolina Apricot Fennel Bread
"Makes 2 loaves. recipe source: Sift (Fall, 2015)."
Original is 24 servings
Ingredients
- Overnight Starter
-
-
-
- Dough
-
Nutritional
- Serving Size: 1 (55.2 g)
- Calories 91.3
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 2.9 mg
- Sodium - 126.8 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 2 g
- Sugars - 0.1 g
- Protein - 4.2 g
- Calcium - 9.2 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the overnight starter or poolish: combine the three starter ingredients in a large bowl; cover and let sit at room temperature overnight.
Step 2
To make the dough: the next day, in a mixing bowl combine the flour and semolina. In the starter's mixing bowl add the water to the starter and pour the flour mixture on top; mix by hand for 30 seconds or until it comes together in a mass; scrape sides and bottom of bowl; cover and set aside for 30 minutes.
Step 3
Uncover bowl and sprinkle salt and the yeast on top of dough and mix it into the dough. Rotate bowl and continue scooping dow n the sides of bowl and pushing the sides down into the center (easier with a scraper) until dough begins to pull away from the bowl. Combine the apricots and fennel together and mix them into the dough using the same technique of scraping down the sides of bowl and pushing the dough down into the center; cover bowl and return it to a warm spot and let sit for 30 minutes.
Step 4
Turn dough out onto a floured surface and pat it into a rectangle. Take the bottom nearest your and fold it 2/3 of the way up. Take top edge and pull it over the bottom, tucking it down at the edge to seal. Turn dough 90 degrees and bring both ends to the center and press them down. Pinch seam together and return dough to bowl seam side down for 30 minutes. Repeat process 2 more times -- 3 folds all together. After its final rise the dough should be strong and puffy.
Step 5
After its final rise, turn dough onto a floured work surface and divid in half and shape each half into a round; cover with inverted bowl and let rise 20 minutes. Line an oblong serving dish with a floured tea towel.
Step 6
Place one of the dough rounds in front of you. Grasp the bottom left and right corners and tuck them into the center of the dough. With both hands, grab the mound and roll the dough up on itself, pulling toward yourself and stretching the outside of the dough to make a log that is 3 inch in diameter and 8 -10 inches long. Pinch dough's seam together and place seam side up in the lined dish; cover with greased plastic wrap.
Step 7
To bake: place a baking stone on the lowest rack in the oven and a cast iron pan on the highest rack. Preheat oven to 450 degrees -- this will take 45 minutes. When loaves have expanded and don't spring back when pressed, flip them over on a floured piece of parchment paper on the back of a baking sheet. Slash the surface with 1/2 inch deep cut straight down its length. Put 3 ice cubes onto the cast iron pan in the oven and place your loaf onto the baking stone. After 5 minutes, open the oven and spray the inside with 7-8 spritzes of water. Bake loaf for 25 minutes longer or until evenly browned. Remove from oven and cool completely.
Tips
No special items needed.
1 Reviews
You'll Also Love
