Hello everyone
I made a small experiment before baking these rolls
Here in Italy there is a flour called as "Semola di Grano Duro Rimacinata". According to its package it is translated as "Double Milled Durum Wheat Semolina"
It is a type of flour very common here but I never saw it on market shelves in Turkey. I don't know how the situation is in your countries.
Well... "Double Milled Durum Wheat Semolina" explanation made me think: Given the fact that we are able to obtain icing sugar from sugar, rice flour from rice, chickpea flour from chickpeas... etc, would it be possible for us Thermomix users to mill Semolina flour from Semolina?
I bought my semolina from Turkey because here it is called as semola which was a bit confusing so I wanted to be sure they were the same thing.
I needed 100g of Semolina Flour for the recipe. So I put that much Semolina in TM Bowl.
I milled it for 15 seconds on Speed 10, opened the lid and checked the result.
I waited for 30 seconds so that the flour wouldn't overheat and remilled another 15 seconds on Speed 10. I repeated this process 4 times. Here is the picture of the result:
Even though the flour I obtained was not as finely milled as De Cecco's product, it was fine enough for me. The look was satisfying.
I followed the instructions to the letter just like previous times. Things looked very promising, the dough was very well leavened.
The rolls that you saw in the very first picture are the ones I made with the flour I milled with Thermomix. The ones you will see down are from one of my previous times and prepared with De Cecco's Double Milled Durum Wheat Semolina flour. Both way they tasted great. I can say that this has been a positive experience.
The semolina flour that we are using in this recipe is only 1/6 of the total amount of flour. Would we obtain a positive result in a recipe where we need to use only semolina flour? We would have to try and see that. I can only say that this method worked for this specific recipe.
Ingredients:200g water
100g milk
20g honey
20g fresh yeast
50g extra virgin olive oil
500g bread flour
100g Double Milled Durum Wheat Semolina (Fine Semolina Flour)
15g salt
Top2 tbsps of extra virgin olive oil
2 tbsps of milk
A pinch of salt
Sesame, poppy, nigella seeds...etc
Timo, oregano (optional)
Preparation: Place water, milk and honey in TM Bowl and warm for 1 minute at 37°C at Speed 1.
Add yeast and mix for 10 seconds on Speed 4.
Add olive oil, bread flour, semolina flour and salt. Knead for 5 minutes.
Give it a ball shape and transfer it into an oiled bowl. Cover with plastic film. Let it rise for 1 - 1.5 hour.
Pop air bubbles pressing and kneading for half a minute by hand.
Get pieces off the dough and shape them as you wish. If you'd like to shape like mine, here how I did:
Get a piece off dough, roll out with rolling pin and cut it into triangular pieces as in the picture.
Roll each triangle and give each a crescent shape. Before rolling you can sprinkle with a little oregano if you wish.
For another shape get three pieces off the dough. Roll them into rope shape and braid. Cut into the desired sizes.
Place them in oven tray lined with baking paper.
(I got 2 trays of rolls. Place them distant from one another since they will grow during 2nd rise and baking) Cover with a damp tea towel. Let them rise for another hour.
Mix 2 tbsps of oil with 2 tbsps of milk in a bowl. Add a pinch of salt and beat.
Brush the rolls with the mixture, sprinkle sesame, poppy seeds...etc
Bake in preheated oven at 200ºC for 15 - 25 minutes.
(The baking time may vary depending on the sizes of your rolls) Let them cool a bit on wire racks.
Enjoy...
Photos: http://thermomixtarifdefterim.blogspot.it/2013/02/bread-rolls-with-semolina-flour.html