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Ingredientes
- 1 Tbsp. active dry yeast
- 3/4 c. unsifted semolina (durum) flour
- 1 c. very hot water (110 to 115 degrees)
- 3 c. sifted unbleached all-purpose flour
- 1 tsp salt
Direcciones
- Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 c. capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand till foamy, about 15 min.
- With the machine running, add in 1 1/2 c. of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring c. into a wide-mouth canning funnel inserted in the feed tube, or possibly a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
- Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so which it proportionately surrounds the blade. Be careful of the blade. Add in the salt and remaining flour, distribute proportionately over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
- Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 min. Now pulse for another 20 seconds.
- Leaving the blade in place, carefully redistribute the dough till it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark which level on the side of the work bowl.
- Let the dough rise in the sealed work bowl till doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or possibly 8-inch pie pan lightly with nonstick cooking spray and set aside.
- When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 min, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
- Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a hot, dry spot till nearly doubled in bulk, this will take about 30 min.
- When the dough has risen for 10 min, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack - I use a 15 1/2- by 10 1/2- by 1-inch jelly roll pan - and half-fill with water. Preheat oven to 500 degrees.
- Center the risen loaf on the middle rack and bake uncovered for 15 min. Reduce the oven temperature to 400 degrees and continue to bake till richly browned and hollow sounding when thumped, about 20 to 25 min longer.
- Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cold to room temperature before cutting.
- This recipe yields 1 (8-inch) round loaf.
- Yield: 1 loaf
