cup semolina flour
cup corn flour
(not corn meal)
cup whole wheat flour
tablespoon rye flour
grams gluten flour (⅓ cup)
Add white bread flour to a total weight of 580 grams (4⅔ cups)for the mixture
cup active Italian culture
(Note that my culture may be a little different from yours. I use equal volumes of water and all purpose flour.)
Knead in bread machine.
tsp salt halfway through the mixing cycle.
The completed dough should be a little sticky. If not, a little more water may be needed.
The completed dough should be a little sticky. If not, a little more water may be needed. Set overnight in a cool place, 55-60° F. The quality of the flavor for most breads improves with longer rise times. So when possible, let the first rise occur overnight in a cool place. (55° to 65° F.) But longer rise times strongly depend on the nominal acidity of the culture. If the culture produces a lot of acid, the gluten of the dough will not stand up well to the extended exposure. Also, the quality of the flour can be important. Some flours succumb to acidity more readily than others.