Pan con sémola de trigo duro

Bread made with half strong bread flour and and half hard wheat pasta flour.

This recipe has been adapted for partial use with a bread maker, in particular the Panasonic SD-253/4/5 but see Variations below.

The original hand-made version (in Spanish) can be found at Gastronomía y Cía.

Se ha adaptado esta receta para el uso parcial con una máquina de hacer pan. Para ver la versión original (hecho a mano), en castellano, pulsa aquí.

Pan con sémola de trigo duro

Pan con sémola de trigo duro
Servings:	Servings: 10 - Makes 1 large loaf
Calories per serving:	82
Ready in:	2 hours 40 minutes
Prep. time:	2 hours
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	8th March 2013

Best recipe review Super sandwich bread 4.7/5 Really tasty Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 teaspoons easy-bake yeast or 10g fresh yeast
• 250g strong plain bread flour (I used Waitrose's Very Strong Canadian Bread Flour)
• 250g hard durum wheat flour (for pasta)
• 275ml water
• 1 teaspoon salt

Method

1. Place the ingredients in your bread machine in the order given in your manufacturer's instruction book - the above is correct for Panasonic machines.
2. Set to the French bread Bake programme, but switch it off 55 minutes before the end of the cycle, ie do not allow it to start baking.
3. Remove the risen dough from the pan, knead on a floured surface.
4. Place in a floured banneton or a bowl lined with linen cloth, seam side upwards.
5. Alternatively, place in a 2lb loaf tin, seam side downwards.
6. Allow to rise in a warm place, covered with a tea towel for 2 hours, or until doubled in size.
7. Preheat the oven to 250° C (475° F - gas 9) and place a tray of hot water on the bottom.
8. If using a banneton or a bowl, gently tip the contents onto a baking tray.
9. Slash if desired, and bake until the bread is hollow when tapped, about 30-40 minutes.

• 

  Bread maker version

• 

  Pasta flour

Variations

To make this by hand, use 10 g fresh yeast, knead for about 10 minutes and allow to rise for for 4 hours. Knock back the dough and proceed from step 4 above.

To make the bread totally in the bread maker, set to the French bread Bake programme and allow to go through the whole cycle.

It does work, although the bread looks prettier if a banneton is used.

Chef's notes

Having tasted this, it probably has the best flavour and texture of any white bread I have ever made.

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