Mafalda Bread

Mafalda Bread

Mafalda Bread

Mafalda The Semolina bread of SicilyBy: Will Falzon. The Brooklyn Maltese350g Semolina Rimacinata150g K.A. A.P. Flour10g Salt7g Instant Dry Yeast1 tsp. Barley Malt Syrup330g Water1 Tbs. Olive Oil3 Tbs. Sesame Seed1tsp. Anise SeedSimple straight dough method.1. Mix all ingredients except the olive oil until the dough ball clears the sides of the Bosch mixer.2. Slowly add the oil drizzling it down the side of the mixer bowl3. Move to a lightly oiled bowl.4. allow to rise at room temperature covered until doubled in volume. About 1hr5. Scale into two equal weight balls. Rest for ten min. Covered6. Pre-shape each ball into a 30” long rope. Rest for 15 min. covered7. shape into the serpent or the eyes of Saint Lucy shapes.8. Proof covered at room temperature until the loaves are double in volume. (about 1hr.)9. Pre-heat the oven to 550F and prep the steaming apparatus10. Bake for 8 min. at 550F with full steam11. Remove the steaming apparatus and purge the oven12. Lower the heat to 475F13. Bake for an additional 8 min. until golden brownEyes of Saint Lucy (Maflada Bread)