What is perolemic bread?

Smolina bread is bread that is made of semolin flour, flour derived from Durum wheat. Durum Wheat is the most difficult available wheat and produces a distinctive flour that is greatly used in pasta. Smolina bread can be made exclusively from semolina or with a mixture of half and other flour; In both cases, it has a rich taste and significantly chewing texture. Smolina is immediately recognizable due to its gold color and the more semoline flour it uses, the more the bread will be yellow. In some cases, bread may be creamy white, while in others it may be a bright gold yellow. The appetizers pull wild yeasts from the air by creating an environment that is favorable for them. When mixed with flour, salt, oil and water, so that the dough on the bread dough begins to ferment slowly. The time of slow fermentation provides a much more complicated taste and very chewing texture, and although it means that bread takes longer, many bakers believe that the use of the starter is worth further effort.

Slow fermentation involved in the production of Smolina bread produces a classic open crumb, which is soft and chewing. The bark of this bread is usually very fresh and can be decorated with pieces of coarse ground half -moltics or sesame seeds along with other topping. Many people have found that the bread of half has a slightly butter taste, which is difficult to explain because the butter is not involved in the recipe.

There are various uses for Simolina bread. It can be immersed in oil or various bandages and eaten simple or blurred with butter to improve their freedom taste. Some people like to make sandwiches with semolin bread; It tastes especially excellent with the paint of soft cheese and a handful of olives. This dense, damp bread leaves for several days after wrapped in paper; If it starts to stop, sprinkle the slice with water and toast it briefly to revive it.