Mafalda Bread
Mafalda The Semolina bread of SicilyBy: Will Falzon. The Brooklyn Maltese350g Semolina Rimacinata150g K.A. A.P. Flour10g Salt7g Instant Dry Yeast1 tsp. Barley Malt Syrup330g Water1 Tbs. Olive Oil3 Tbs. Sesame Seed1tsp. Anise SeedSimple straight dough method.1. Mix all ingredients except the olive oil until the dough ball clears the sides of the Bosch mixer.2. Slowly add the oil drizzling it down the side of the mixer bowl3. Move to a lightly oiled bowl.4. allow to rise at room temperature covered until doubled in volume. About 1hr5. Scale into two equal weight balls. Rest for ten min. Covered6. Pre-shape each ball into a 30” long rope. Rest for 15 min. covered7. shape into the serpent or the eyes of Saint Lucy shapes.8. Proof covered at room temperature until the loaves are double in volume. (about 1hr.)9. Pre-heat the oven to 550F and prep the steaming apparatus10. Bake for 8 min. at 550F with full steam11. Remove the steaming apparatus and purge the oven12. Lower the heat to 475F13. Bake for an additional 8 min. until golden brownEyes of Saint Lucy (Maflada Bread)
Comments
Just checked out the link...very interesting bread. I love semolina so will have to give this a try. Thanks for posting. Have you made this before?
It was actually first posted by another member. I increased the amount of semolina, and I believe my shaping is different. . Smile. Please post your results here. Thanks! For this bake, I mixed the anise seed with the sesame seeds. Have a look at my blog post below.
Muffuletta-sandwich
Looks like I'm going to be buying some malted barley syrup! Would home milled durum be an OK sub for the semolina rimacinata if I don't sift it?
The key to rimacinata is a fine grind. (Re-milled semolina).
"Would home milled durum be an OK sub for the semolina rimacinata if I don't sift it?"
No. Semola Rimacinata is low bran, around .79% ash, if I understand correctly.
General Mills US-made "fancy durum flour" is .99% ash according to their spec sheets.
But whole grain durum will be about 1.6% ash.
My experience with whole grain durum is that the bran is very sticky/gluey and turns the dough into a glue-like mess. Loaf bread with whole grain durum is very difficult when it makes up more than 1/3rd of the flour.
If you can't find imported Semola Rimacinata, there are 3 brands at Indian Grocery stores that you can use as very close substitutes:
1. "Golden Temple durum atta" in the red/white bag.
2. "Golden Temple No. 1 Fine durum" in the yellow/green bag.
3. "Sher Brar durum atta, Desi Style"
Google/duck those three, what's between quotes, and select "images" to see what the packages look like.
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General Mills makes two low-bran durum flours, one enriched, one not-enriched. But they come in 50 pound bags.
Extra Fancy Durum, enriched, 50 lb., .99% ash, code 57602.
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/extra-fancy-durum-patent-flour-enriched-50lb
Extra Fancy Durum, untreated, 50 lb., .99% ash, code 53324.
https://www.generalmillscf.com/products/category/flour/durum-and-semolina/sperry-extra-fancy-untreated
Hope this helps.
The G.M. extra fancy happens to be the durum wheat I use! I can buy in repacked quantities for $1.20 Lb. at the Italian specialty shop where I get all my pizza-making supplies. I have had very good luck with all my durum wheat bakes using the Serry extra fancy! I get lost with the technical jargon, that being said I love this flour! So, if I am catching the drift she can use home-milled as long as she sifts it some?
"So, if I am catching the drift she can use home-milled as long as she sifts it some? "
Meh.... I've never home-milled durum, so I cannot give a definitive answer.
But I have milled Kamut, which is a "glassy" grain like durum. It "shatters" in a way that does not separate the bran from the endosperm, like they can do in a commercial roller mill.
So if you sift home-milled durum, I think.... what you take out is not going to be bran. It will be bran and endosperm. So it won't make the flour any less bran-y. Just my gut feel.
I could be wrong. So it's worth a try, if someone wants to experiment.
Isand66 mills and sifts durum. But he only goes up to 40% durum in his loaves.
Thanks for the info! I need to do some more research I think, but I've successfully incorporated whole, freshly milled durum into my seeded loaf recipe and pizza dough (bakes I make on a pretty regular basis) without any issues but the percentage is never more than approximately 10% of the total dough weight. The mafalda recipe calls for considerably more than that so it would definitely be an experiment.
is the only brand I have ever come across. Good luck with the bake!