"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Thread Tools Display Modes
Old 06-02-2012, 04:55 AM   #1
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Port of Call Cagliari: Semolina Bread


The island of Sardinia and Port of Call Cagliari, is a land unto itself. The island was and is a paradise for shepherds and local gastronomy centers on five items: Pecorino, Bread, Fresh Fish and shellfish and charcuterie.

The best place to begin your Epicurian Escape is in the historic district right in front of the impressive fortress below, and the Hotel Regina Margherita of Cagliari, where you shall find uncountable food shops, delicatessans and Bakeries. The offers are numerous, for example: Carta di Musica sheet music crisp flat bread, an enormous selection of cheeses, sausages, air dried cured hams, soprisa which are almond confections, and all needed for a picnic and / or a snack.

Here is a Semolina Bread, Cocoeddi which means semi circular, and the Recipe given to me by a lovely baker.

semolina bread - cocoeddi - makes 4 small loaves


1/4 cup warm water 115 degrees farenheit
1/4 tsps. dry yeast
3/4 cup plus 4 tsps. water at room temperature
2 1/2 cups unbleached flour


2 1/2 cups warm water 115 degrees farenheit
2 1/2 tsps. dry yeast
3 3/4 cups unbleached all purpose flour
3 3/4 cups semolina flour
2 tsps. sea salt
Additional semolina flour


1. Combine 1 / 4 warm water and yeast in medium bowl and let stand until yeast dissolves, about 10 minutes
2. stir in 3/4 cups plus 4 tsps. room temperature water
3. add the flour in 3 additions, stirring well after each addition
4. stir until the mixture has a consistency of thick and sticky dough 3 mins.
5. lightly oil a large bowl with EVOO
6. transfer starter to bowl and cover with plastic and let rise and at cool room temperature until tripled in volume at least 6 hours and up until 24 hrs.


1. pour 2 1/2 cups warm water into large bowl of electric mixer fitted with a paddle attachment and sprinkle yeast over and let stand until dissolved about 10 minutes

2. measure 2/3 cup starter and rub between fingers, allowing starter to drop into yeast mixture and beat until some of the starter dissolves

3. combine the flour 3 3/4 cups semolina and salt in a large bowl

4. add to yeast mixture in three additions and beat until incoporated and turn out onto floured surface, knead until smooth and elastic, about 6 to 7 minutes

5. oil a large bowl with Evoo and transfer dough to bowl, turning to coat with the Evoo

6. cover bowl with plastic and let rise in warm draft free area for 1 hour or until doubled in volume

7. butter two heavy large baking sheets and punch down dough

8. divide into 4 pieces and cover 3 pieces with clean towel

9. roll the first piece on floured surface to 14 x 8 inch rectangle

10. starting at the long edge, roll up dough, in jelly roll style

11. press ends and seam to seal

12. bend the dough into a half circle and using a sharp knife, cut 1/2 inch deep incisions every 1 1/2 inches in the top of the dough

13. sprinkle with additional semolina and place on prepared baking sheet and repeat rolling and shaping with remaining pieces of dough

14. cover shaped dough with clean towel and let rise in warm draft free area until doubled 1 hour.

15. in the mean time, position,, rack in top of the oven, to third level and place baking sheet or if using a baking stone in a preheated oven of 450 degrees and let stone heat a half hour.

16. bake 25 minutes until golden brown and then cool on racks

This bread is a rustic country brownish natural bread, best paired with the old Italian Triology: wine, cheese and bread ...

Enjoy and this bread is worth the laborious traditional preparation.

Have nice wkend,

Ciao, Margaux Cintrano.

Margi Cintrano is offline   Reply With Quote

bread, semolina durum

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:42 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.