February 25, 2018 - 3:51pm
Albino Zebra Bread - 100% Semola Rimacinata
Another version of decorative bread scoring with zebra pattern, this time on a 100% semola rimacinata loaf with 70% hydration and 15% inoculation, cold retarded for about 10 hours only.
My oldest grandson is a big fan of "Pane di Altamura", so I like to bake the bread from semola rimacinata to make him happy. Actually I got only semola flour so I used my home mill to re-mill it twice and get rimacinata flour.
The crumb was extremely soft and puffy.
Happy baking!
Joze
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Are superbly creative, must try this scoring sometime. Thanks for sharing.
This kind of scoring is really easy one - print a picture of zebra and just try to cut a pattern. It is also easy as you have more or less straight lines. The dough must be well risen in to prevent to much opening at the scores.
Happy baking,
Joze
Hi, Joze,
Very decorative scoring and the crumb looks nice and soft! Are you using the same formula that the guys discussed in the forum a while ago?
Happy baking!
Yippee
I don/t know for the discussion in the forum, but usually I bake with semolina rimacinata just as with any other flour, no special treatment. This was done without autolyze or "fermentolyze", so mixing all ingredients on slow speed for about 3 minutes and then on high speed for about 3 minutes on my new KitchenAid.
Happy baking!
Joze
The bread looks fabulous. How do you get the flour top so - 'floury', when I put flour on the top it just disappears , I think it's baking it in a lodge which steams inside and wets the flour, so is yours cooked in a lodge or open ?
Actually I dusted the loaf before going into the proofing basket with a bit of white flour and rice flour. After removing the loaf from proofing basket I used a brush to remove excess rice flour and then dusted very lightly again with white flour and then scored the bread. I was baking in a steam oven, the black zebra was baked in iron-cast skillet.
Happy baking!
Joze
I always love seeing your loaves.
How does this one taste? I wish I could taste this with some good butter.
hester
The durum wheat has a kind of a special taste not like a "normal" white flour. I can't really describe that difference. My grandchildren like this kind of bread very much as this is probably the only bread with the 100% "white" flour although this is from durum wheat. I think you would enjoy it wit a good butter!
Happy baking,
Joze
bleached? Or is this a difference genetic variant? Every durum flour I've used was golden yellow in color.
hester
Good question, I think it is not bleached as the flour is of yellow color, however the crumb I get is always quite whitish.
Happy baking, Joze
the beautiful scorings. I can never get a clean cut with my scoring blade. Anything special you use for more precise and clean scoring? Or is it all in the proofing to get the dough in the right condition. Thanks for sharing your eye propping bread with us.
Thanks Flour.ish.en and actually there is no secret in the scoring. First of all you need to use cold final proofing and the dough will be quite stiff at the end what will ease the scoring. You can make slightly stiffer dough if you want, but it is really not necessary. The dough must be well proofed so it will not expand a lot during the bake and in this case you don't want a big oven spring which would create ears, but just enough that all those scores will open nicely and show the pattern that you have designed. The best way is to put the proofed loaf on a parchment paper, score it and then load it into the oven or dutch oven. I use regular razor for that, no special tool. Be aware that dough with higher hydration over 75% will be very hard to score.
Hope that will help you. Happy baking!
Joze