Ingredients
100 g mature sourdough starter
150 g bread flour
50 g whole wheat flour
200 g warm water
500 g bread flour
500 g all-purpose flour
200 g egg yolks
250 g granulated sugar
250 g unsalted butter, at room temperature
100 g water
350 g levain
5 g kosher salt
200 g all-purpose flour, plus more as needed
150 g coconut oil
100 g granulated sugar
Preparation
Step 1To build the levain: In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours until doubled. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.Step 2Make the final dough mix: In a large bowl, mix all the final dough mix ingredients, squeezing them with both hands until a dough starts to come together. Cover the dough with a clean kitchen cloth or plastic bag and let ferment at room temperature for 6 hours. Refrigerate the dough for 12 hours.Step 3To make la cubierta: Remove the dough from the fridge and let it sit on the counter while you make la cubierta. In a medium bowl, combine flour, coconut oil, and granulated sugar. Whisk rapidly until you have a soft, crumbly mixture. You want it to be more dry than wet, so, if needed, add a bit more flour. Step 4Turn the mixture out on to a work surface and gently knead it into a ball. Set aside. Step 5To shape and proof the dough, line a sheet pan with parchment paper and set aside. Divide the dough into 120-g pieces(about 16) and shape each one using a “balling up” technique.Step 6Take a small handful of the cubierta mixture, make a flat disk with the mixture and place it on top of each rounded dough ball. Place the dough rounds on the prepared sheet pan.Step 7Proof the dough at room temperature for 4 hours until you see some cracking in the cubierta and growth in size. Use a razor blade or knife to cut some designs into the cubierta before baking, if desired.Step 8To bake the bread: Preheat the oven to 375°F and bake the semitas for 30 minutes or until golden brown.Step 9Let cool for 15 or 20 minutes to ensure they are cooked all the way through before eating. Remember, these are best enjoyed with your favorite cup of coffee. Dip it in and enjoy.
This bread is a semisweet, dense brioche-style bread capped with a crisp mixture of oil and sugar and is best served with a warm cup of coffee. Having proper semitas is akin to having a proper croissant—the moment you know you are going to eat one is filled with a happiness that can only be satisfied by eating as many as possible. This recipe is excerpted from New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More, © 2020 Quarto Publishing Group USA Inc., Text © 2020 Bryan Ford
