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semolina bread from leaven on February

Repetition - the mother of learning. Do you agree? Bread from semolina on sourdough I've baked.

See above. And here, too, see. For make experiments with a variety of forms.

recipe is still the same from crucide , changing only the type of Semolina.
In Italy, she is 4 species, however, I found on sale two of them.
semolina di grano Duro-Semolino di grano duro and
Semolina di grano duro rimacinata semolina rimachinatu (ie, grind).
's with them and try the same recipe. This bread semolina remachinata smaller and lighter, without a bright yellow.


crumb

These two grade semolina, if you click on the photo, then a larger version of it is quite possible to consider the difference.


About semolina quote from the article
About this pasta :

"Useful Properties of pasta, not least due to the fact that it is made only of durum wheat. For grinding its grain is not turned into an ordinary meal, similar to the dust and small grains. In Russia, a meal called the flour, and in Italy - semolina and semolato.
This is due to the difference in the carbohydrate structures of hard and soft pschenits. In the grain of durum wheat starch is in crystalline form, whereas in a soft - in the amorphous. When properly grinding of crystalline starch is not destroyed and pasta - again under the right conditions pressing and drying, crystals of starch glue lumps protein content in durum wheats above. There are also significant differences in the content of vitamins, trace elements, in the percentage of nutrients.
At the turn of the XIX-XX centuries are the best and most popular durum wheat for pasta production came to Italy from Russia. Since its transfer across the Taganrog port, it is called "Taganrog". There was even a special sort of
Pasta Taganrog. And it all ended in 1917, for obvious reasons. And what happened then - you already know. "
Now what?
In Russia, the analog semolina can only be flour or semolina of T .
1-Pro flour:
varieties of wheat flour differ from one another output (amount of flour obtained from 100 kg of grain), color, ash content, varying degrees of grinding (particle size) content otrubyanyh particles, the amount of gluten.
on percentage yield of flour in the milling of grain flours is divided into:
flour 10% (it is obtained only 10% of the total grain volume of 100 kg.),
highest grade (25-30%),
first grade (72%),
second grade (85%) and
wallpaper (about 93-96%).
more flour yield, the lower the grade.

• flour - consists of homogeneous fine grains of cream-colored. There is almost no bran. It is rich in gluten and has good baking properties. flour produced from specific varieties of wheat and has a larger the size of individual particles.
This flour should be used for dough high in sugar and fat products such as cakes, muffin, etc. For nesdobnogo dough flour is of little use because the dough out of it ill-suited, and finished products have poor porosity and quickly stale. * (Ha-ha! Yes, you just do not know how to cook it.)

2-Pro semolina:
Semolina obtained at the mills by providing grist for varietal grinding wheat into flour. It represents the pieces of wheat endosperm size 1,0 - 1,5 mm. Produce three brands: M - out of soft glassy and polusteklovidnyh wheats, T - made of hard, MT from a mixture of hard and soft wheats.
Krupa mark M has grains of white, opaque, coated muchelyu; quickly fall apart, gives the greatest increase in volume. Porridge out of it is uniform in consistency and good taste.
Krupa brand T a translucent pellet yellow color, with a glassy sharp edges. Porridge is obtained krupchatoy structure, but a smaller volume and more full bodied than the brand of cereals M.
Krupa MT brand - mottled coloring and non-uniform in shape. Chemical composition and nutritional value of semolina wheat flour to the close of the premium, it little fiber and other poorly digestible substances, it is widely used for infant and dietetic foods. "