Semolina bread

Kneading time: 15'-17´

Dough temperature: 26 ºC  

First bulk fermentation: 1h30´ 

Second fermentation (dough divided): 15'

Shaping and third fermentation: 40´

Baking time: 40'

Oven temperature: 190 ºC

ELABORATION

• The kneading time is long since the semolina takes a long time to fully hydrate and this dough is quite soft.
• Let the dough ferment in an artesa at room temperature until it triples its original volume.
• Divide the dough into portions of 500 g. and roll. Try not to push down on them.
• Then, shape the balls into doughnuts and let them ferment with no humidity.
• Bake with almost no steam.