Looking for ideas/uses for semolina smeed fine flour

Discussion in 'Pastries & Baking' started by highlander01, Jun 19, 2011.

  1. highlander01

    highlander01

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    I have had this flour for some time and I am looking for some ideas on how to put it to use as well as a few recipes, the place where I bought it at the owner/baker there used it for I guess you could call middle eastern savoury desserts filled with a spinach mixture among other things.

    Any and all help/input will be greatly appreciated.
     
  2. thetincook

    thetincook

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    There are a few middle eastern and south asian sweet desserts that use semolina as well. Lemme know if you're interested in those.

    You can also make pasta, of course.

    Fresh rolled coucous is AMAZING!

    There are also an entire class of breads that use it.

    Myself at this moment, I'd make some carta di musica/pane carasou. It's a thin yeasted flat bread made with a blend of semolina and regular wheat flours. I season mine with olive oil and rosemary.
     
  3. highlander01

    highlander01

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    Sounds good do you have any recipes that you would care to share?
     
  4. thetincook

    thetincook

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    Sure, but first you must snatch this pebble from my hand /img/vbsmilies/smilies/wink.gif

    Off the top of my head, it's

    50 flour, semolina

    50 flour, ap
    65 water. room temp

    1 salt

    1 yeast

    straight dough, but I suppose you could use a sponge if you wanted to.

    Ferment, divide, rest/proof, roll thin almost like pasta, brush with olive oil and sprinkle with sea salt and chopped rosemary, short proof, bake in very hot oven.

    Resting is very important with this dough because of the protein content. I use an autolysis on this dough, because the dough requires hard working, and this makes it easier. Some people use less semolina in proportion to regular flour. Zaatar is a very good in place of rosemary. Though I sometimes spike up my zaatar with a little citric acid if the sumac in it is weak.

    No real recipe for couscous, I'm afraid. It's all in the technique. Paula Wolfort has a good explainination. The real trick is getting the rough semolina for the foundation of the couscous balls. You can substitute though. I've heard of every thing from barley or corn grits.

    Semolina dessert is real easy. Toast your semolina in a pan with some butter. Cook it in milk with sugar and sweet spices (typ green cardoman). When done, top with nuts and raisins that have been fried in butter.
     
  5. highlander01

    highlander01

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    My baker's percentage math stinks, can you translate that plz?