Two-day pre-ferment with garlic from The Food of Morocco (page 112) by Paula Wolfert

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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • nutrica6 on September 25, 2023

    Worked well for the skillet bread. Smelled like fermented garlic (which I really liked). I would keep the lid of your jar slightly off as mine nearly exploded. It increased in volume quite a bit. I then moved it to a ceramic casserole dish with plastic wrap, which I think worked better. Used the bread proofing setting on my oven for it. Could half the recipe and still have plenty for at least six skillet breads.

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