Semolinová mouka Le 5 Stagioni z tvrdozrnné pšenice s rustikálním chlebem – mouka, po které se zapráší raz dva u Mari Peče

Semolina for crispy sourdough bread and focaccia

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Semolina for crispy sourdough bread and focaccia

Name: Semolina for crispy sourdough bread and focaccia
Brand: Le 5 Stagioni
Price: 69.0 CZK
Availability: InStock

Sale price 69,00 Kč

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Quantity

Only 2 in stock

Type of flour

Pšenice

About the miller

Le 5 Stagioni

Ikonická italská značka mouky, kterou používají pekaři a pizza mistři po celém světě. Jejich mouky vznikají ve spolupráci s agronomy, vývojáři a odborníky na fermentaci tak, aby splňovaly nejvyšší nároky na kvalitu, konzistenci a výslednou chuť. V sortimentu najdeš mouky na pizzu, těstoviny i sladké pečení – vždy s důrazem na italskou tradici, čistotu surovin a výběrovou pšenici.

Mari guarantees

Everything from a real baker
Eco-friendly materials
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Flour for crispbread and focaccia – Semola Rimacinata Le 5 Stagioni

Finely ground durum wheat semolina, ideal for sourdough bread, focaccia and rustic pastries. It has high absorbency, beautiful color, excellent elasticity and creates a baked crust with a golden tinge. It gives the dough structure, strength and unmistakable taste - the result will please the eye and taste buds of every baker.

Why you'll fall in love with her

– Durum wheat semolina with high absorbency and structure
– Fine grinding of “rimacinata” – easier to work with
– The dough has a strong structure, holds its shape well even during longer fermentation
– Distinctive color and slightly nutty flavor
– Great for bread, focaccia, ciabatta and pizza

What can you make with semolina?

Yeast bread with the color of the sun

Semolina gives the dough a firm structure, a springy crumb and a beautifully baked crust. It combines perfectly with olive oil, seeds or herbs – such as rosemary.

Homemade focaccia and rustic pastries

Ideal for savory pancakes, buns or ciabattas. The dough gains character, density and flavor that cannot be easily imitated.

Pizza or pasta (as a bonus)

In addition to bread, semolina is also great for homemade pizza or fresh pasta. The dough is non-sticky, holds its shape and has a pleasantly firm bite. Typical uses include ravioli, gnocchi or pappardelle.

Mari gives advice on how to work with semolina

Semolina is a little more labor-intensive, but it will reward you with beautiful pastries.

Start with a smaller portion of the dough and see what it can do. Semolina isabsorbs water like a sponge– but at first it doesn't look like it at all. The dough feels stiff and dry, you want to add water... but wait. Give it a 10-15 minute break and you'll see how it softens on its own.Patienceis the key here.

And if the dough cracks or is brittle? It's not your fault –semolina gluten is differentthan plain flour. It is not as flexible, but it is firmer. That is why it is advisable to mix semolina - for example, half and half with bread flour.

If you lovecrispy crust, you'll be thrilled with it. It will take focaccia with olive oil and salt or dry-baked ciabatta to a new level. And when you're rolling out the dough, feel free to sprinkle it with this flour - not only will it not stick, but it will create a soft golden crust on the surface.

Ideal ratio for mixing semolina with other flours

30 to 50% Semola Rimacinata + 50 to 70% wheat bread flour → elastic dough with a crispy crust and beautiful color.

Timelapse video tří sklenic s kvasem, ve kterých během pár hodin vyroste čepice až ke kraji – ukázka života kvasu v přímém přenosu. V hlavní roli síla přírody a trocha mouky od Mari Peče.

A poem will inspire you with a free e-book

Do you want your sourdough at home to bubble like this? Download the free e-book "Feed your sourdough like a pro" or take my course and find out how to do it simply, clearly, and without unnecessary confusion.

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Get inspired by Mari's recipes

Need an idea of what to bake with flour? Check out the blog where Mari has prepared lots of recipes for you.

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