About 26% semolina and the rest white bread flour. Recipe: After seeing a lot of posts about using semolina flour in sourdough bread in the two sourdough focused Facebook groups that I’m a member of I did some research and landed on the following recipe…For these loaves I used 67% bread flour and 33% semolina along with 20% levain (Mortimer), 2.2% salt, and 75% hydration. Place the dough into a lightly oiled bowl, turn once to coat the dough. It’s a pretty big loaf for a standard loaf pan. If you're baking the bread on a sheet pan or baking stone the total baking time may be shorter. Cover the bowl and after 30 minutes repeat the procedure. Cover again with foil and leave to rise again until doubled: the time will be much shorter, from one hour to one hour and a half about. If they have personalities, AP dough would be that coworker who is smiley all the time and also very good at her/his job. I used both with great success. Dust the bread tin with a little semolina flour at the bottom, and place the shaped dough into the tin making sure the top side is facing up. Using a dough hook, mix all the ingredients together into a uniform dough. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. High protein plus lovely yellow color plus delicious taste equals a flour is that is perfect for bread baking! Usually the dough with sourdough reaches the doubling in about 6 hours (but it also depends on the strength of the yeast), While with the fresh yeast and dry in much less time. Please leave a comment on the blog or share a photo on Instagram, Filed Under: Breads, Recipes, Sourdough Recipes. In a large bowl, or in the bucket of your bread machine, combine all of the dough ingredients. Sourdough Semolina Bread – Maggie Glezer, A Blessing of Bread. She/he is very easy… Add semolina flour and 1/2 cup of the bread flour. Cover the bowl and set it aside at room temperature. If you want, You can replace up to 200 grams of semolina with the equivalent of 0 flour or whole wheat flour. Thanks in advance! Stir in Poolish, olive oil and salt until thoroughly blended. Your email address will not be published. 300 grams Starter. Combine the 2 tablespoons of semolina and all purpose flour and use that to dust the proofing basket. Allow the dough to rise, covered, for 1 hour. Replace the lid on the pot and slide it into the oven. Dough will be soft and slightly sticky like biscuit dough. Cover lightly with a kitchen towel or plastic wrap and let the dough rest for 20-30 minutes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If using a stand mixer, switch to the dough hook. Use the parchment to lift the loaf out of the pan. Remove it by hand a few minutes keep on working the dough kneading machine, then grease with a drizzle of extra virgin olive oil a very large bowl and place the dough. Start the dough early in the morning and it should be ready to bake by late afternoon or early evening.” The entire process would certainly take longer than 2 hours, not sure if that’s why you meant. Earn points and unlock ... Move over sourdough bread these soft pittas are way better. If using a stand mixer, switch to the dough hook. Put in bowl of mixer (If you use it, otherwise in a very large bowl) the semolina flour and water and work for a few minutes, until dough coarse. Info. @2017 - Fetrchidesign. Without kneading, use your cupped hands to form the dough into a smooth ball. If you think the dough … Combine the starter, water and 1 1/2 cups of the all purpose flour. Since this loaf is shaped into a ball it is a “boule”. The timeline would be the same as outlined in the recipe. I keep a very active starter. It should form a nice elastic ball. I'm baking it directly on a stone, so I need it to retain its own form, therefore I need the batter to be firm, That's what I asked about the hydration. Pasta with mortadella ricotta and pistachio. To calculate the hydration of the dough you divide the weight of the water by the weigh of the flour. Ingredients for about 2 kilograms of bread: * or 9 grams of dried Brewer's yeast dissolved in 80 grams of water (In addition to the amount of water already indicated), * or 22 grams of fresh yeast dissolved in 80 grams of water (In addition to the amount of water already indicated). If the dough is still sluggish give it another hour or two at room temperature. In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, … 12 oz of water divided by 19.5 oz of flour comes to 61.5% hydration. Let's Get Started... Post anything and everything bread related. 180g water. Stir in honey until it … Next experiment I will up the semolina to about 40%. Stir until combined. It still had a good texture when it was baked. Time: About 20 hours (about 8 1/2 hours on baking day) Makes: Two 1-pound (450 gram) breads. https://www.sicilianicreativiincucina.it/le-basi/il-pane-di-semola/?lang=en The dough was still soft but not that smooth as the ones with AP flour. As with everything sourdough, the times are an estimate. If you don't have a proofing basket set the dough directly onto a sheet of parchment paper or onto a wooden peel sprinkled with the semolina/ap mix. This Sourdough Semolina Bread Recipe produces an artisan loaf with a crisp crust and light chewy crumb. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Round Banneton Proofing Basket, Cloth Liner, Dough Scraper, Breadtopia Bread Lame (Dough Scoring Tool), Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. 550 grams Semolina Flour. Add the salt and the semolina flour and mix until … Garth Wunsch. In any case, though, You can enjoy a good bread and savory, that will thrill to the art of baking. Recipe Synopsis: Make a sourdough starter and let it ferment overnight for 8 to 12 hours. If you have a large metal mixing bowl you ca place that over the loaf for the first 20 minutes to create an environment similar to the dutch oven. I have so much to learn about different flours. Form the bread: You can make two shapes from a kilo about or a single shape from two pounds. Except if you go right on to shape and proof the dough I would guess it would take 1 1/2-2 hours to proof. Semolina is the flour used to make pasta. If you do not have a starter, scroll all the way to the bottom for changes to the recipe. Hi, I am trying to bake your sourdough bread from starter recipe. If you want, you can strengthen … Skill Level: Expert. Thank you so much, Eileen, very clear and helpful explanation <3. To make the Dough: Dissolve yeast in lukewarm water in a large bowl. Bake for 20 minutes. Let it rise until double in a warm place (30 degrees) and covered with plastic wrap or a damp cotton cloth and wrung out. If the unbaked dough takes up more than about 1/3 to 1/2 of the pan it will probably rise too much to fit in the pan. Leave the loaf to rise for 1 1/2- 2 hours, or as long as is needed to almost double in size. Hi Eileen, CorningWare or other glass casserole dish with a lid have worked very well for me as a substitute for a dutch oven. Add the salt, the semolina flour and the remaining 1/4 cup all purpose flour. Leave to prove again in a warm place for 30-40 minutes. Cool completely on a wire rack before slicing. Cover and let rest for 20 minutes. Start the dough early in the morning and it should be ready to bake by late afternoon or early evening. I was thinking 2 hours. The finished loaf turned out good but the flavor is great! Remove the lid from the Dutch oven. Place the bread tin in the centre of the hot oven, quickly closing the door. read more. Take the dough out of the refrigerator first thing in the morning, shape the loaf and set it into the proofing basket or onto a sheet of parchment paper to rise. Knead for 5 minutes. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. You should have fresh bread by lunch time. Just make yourself, 🇮🇹 Are you all already in the detox phase after fe, The bottom of fish or shellfish (cartoon), Ice cream, cookies, cakes: In short, sweets. If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over. Semolina flour is made from a different strain of wheat than all purpose or bread flour. Cover the bowl and set aside for 30-60 minutes. Then add salt and mix again and set aside for another 6-8 hours. I’m not really sure why the bread didn’t rise until it was in the oven. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Combine the starter, water and 1 1/2 cups of the all purpose flour. If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough. It is soft, light, purple… delicious 😋 That’s how I describe the purple sweet potato sourdough bread. After 30 minutes, start processing of the dough by adding the yeast into small pieces and salt dissolved in a tablespoon or two of warm water. Sourdough starter . You can also sprinkle the surface with sesame seeds before cooking, How do I use do in Sicily. Fit your stand mixer with the dough hook. Place a Dutch oven with a lid (or a pizza stone) into the oven to preheat. Gingerbread Christmas cookies (Gingerbread cookies). Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. What does all this mean? 5g sourdough starter; 35g water; 30g all purpose Use the parchment to lift the loaf into the Dutch oven. 25 grams kosher salt . The 4 oz of water in the starter is added with the 8 oz of water for a total of 12 oz of water. Place dough on lightly floured work surface and deflate it, then fold it back on itself several times. Obviously I must warn you that the result will be slightly different, both in leavening and above all in the shelf and scents of bread. MIXING Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). Day two: remove the semolina/water/oil mixture from the fridge to soften up and make it easier to mix with the starter. Add remaining 1/4 cup bread flour, if necessary. Essential for a good flour of durum wheat, Why depend on it smells of bread: I would suggest a flour Senatore Cappelli, better if stone-tincing. Semolina sourdough. Baked on a sheet the crust won’t be quite the same, but the loaf will still be tasty. This Sourdough Semolina Bread Recipe produces an artisan loaf with a crisp crust and open, chewy crumb. ... Posted on September 29, 2020 November 14, 2020 by Natalya Syanova — 14 Comments Semolina Sourdough Loaf. From step 9 in the recipe “If you don’t have a Dutch oven, slide the parchment paper onto a baking sheet or slide the loaf onto the baking stone.” If you don’t have parchment paper you can sprinkle a baking sheet with cornmeal to prevent sticking. I baked this yesterday, inspired by Susan's writeup on Wild Yeast. rossnroller 2010 October 29. Place the dough, smooth side down, into the proofing basket. Total baking time is about 40-50 minutes. 310g ground semolina. You're basically turning the dough inside-out to redistribute the yeast. Trying semolina flour for sourdough! Remove the preheated pan from the oven and remove the lid. Mix with the paddle on low speed until it forms a thick batter. I usually do sourdough breads that include rye and/or wholewheat or other grains - rarely all-white ones. If you love this recipe as much as I do, I’d really appreciate a 5-star review. Begin by proofing your yeast: heat water until tepid and place in a small bowl. I just do it in the Dutch oven so that’s the way I wrote the recipe. Thanks for the recipe. April 15, 2020 by Eileen Gray 11 Comments. This dough will be fairly sticky at this point. My new book is now available at Amazon! Have fun! I meant „boule” in the sense that I don't have a dutch oven or a tray in which to bake it in. Cover and let stand for 30 minutes: During this time you experience a phenomenon called autolysis, the flour begins to hydrate and to develop the gluten, without the hindrance of the yeast that starts the fermentation and salt that stiffens the dough glutiniche jerseys). May 22, 2020 - Delicious nutty semolina sourdough bread made with golden semolina and both black and white sesame seeds.Goes well as toast with butter or jam In a large bowl or in the bowl of a 5-quart stand mixer, combine sourdough starter, water, olive oil, sugar, bread flour, salt, and yeast. What is the other option to bake the bread? Cool on a wire rack. Add 1tsp salt to it, then mix it into the semolina/water/oil mixture. Is it possible to skip refrigerating the door and just a proof on the counter to make this a one day process? Check out these recipes that use sourdough discard. Your email address will not be published. The 4 oz of flour in the starter is added up with 9 oz of ap flour plus 6.5 oz of semolina flour for a total of 19.5 oz of flour. Leave to bake for 35 to 40 minutes or until it’s a deep golden brown. Preheat oven to 220 degrees and insert in a crock with a little’ lukewarm water. Semolina sourdough bread. The next day, mix the dough and let it ferment for 2 hours. 1tbsp oil (optional) …and leave in fridge overnight. Also I found you don’t need to refrigerate. “Boule” is simply french for “ball”. Repeat with the other three sides of the dough then flip the dough over. Your starter should be lovely and bubbly and alive now. Semolina is made from Durum, a high protein wheat. “To make and bake the dough in the same day, feed your starter the evening before so it’s active by morning. Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. 400 ml Water. If you use the other two types of yeast, dissolve in 80 ml of water and add them to the mixture, work a few minutes to do absorb the liquid and add salt. All Right Reserved. Mix with the paddle on low speed … I immediately felt the difference in the texture. Mix the dough in the afternoon, allow it to ferment for 3-6 hours then refrigerate the dough before going to bed. By now the dough should be lively, elastic and airy. Mix until the dough begins to form a ball around the hook. Semolina adds creaminess to the sourdough loaf and gives it lightness. Thanks for letting us know that it works in a different pan. The starter is 8oz, which means it has 4 oz of water and 4 oz of flour. 1 cup (8 oz, 224) active sourdough starter (100% hydration), 1 3/4 cups (9oz, 252g) unbleached all purpose flour, 1 cup (6.5 oz, 182g) semolina or durum wheat flour, More semolina and all purpose flour for proofing basket. The durum wheat bread is one of the most popular breads in southern Italy, from Sicily to Puglia, going to Sardinia. PROCEEDINGS:  Uncover the dough and reshape the dough into a smooth ball. To make and bake the dough in the same day, feed your starter the evening before so it’s active by morning. 🇮🇹 Can a 20-month-old girl prefer the, 🇮🇹 A welcome-back treat is not denied to n, 🇮🇹 Gnocchi of semola and borage! What is the reason for not recommending CorningWare? I do not have dutch oven or pizza stone. What I propose here is the basic recipe of a Sardinian bread, the civraxiu, that to me is the quintessential semolina bread: at least 700 grams in size one, It has a crispy crust tough, and inside a yellow crumb, soft and with a compact and diffuse alveolar distribution. I know you hate to throw away that sourdough discard. Mix, then knead — by hand, mixer or bread machine — until you've made a smooth, slightly sticky dough. The container of semolina flour I bought was 680 g. I dusted the proofing cloths with some of the leftover semolina, which worked better than using the bread flour last week. Semolina/Bread Flour Batard Loaves – July 9-10, 2020. The recipe that I make is that traditional, that includes the use of sourdough, but I leave you the equivalent doses with dried Brewer's yeast and fresh yeast. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. As an Amazon Associate I earn from qualifying purchases. Cover the bowl and after 60 minutes repeat the procedure again. No particular reason. Cover the dough and leave in a warm place until it's almost doubled in size and it springs back slowly when poked, about 1 1/2-2 hours depending on the room temperature and dough temperature. Sometimes, though, I tire of … 125 grams Bread Flour. The crust is crunchy/chewy and the crumb is moist and tender but hearty. Use the parchment to place the loaf directly onto the rack in the oven. The loaf should be well risen and pale in color. After reading several older posts about using semolina and sourdough I attempted my own entry-level version. The carotenoids also add subtle nuttiness that makes for a great tasting loaf of bread. Meanwhile, if using a Dutch oven or pizza stone for baking, place them in the oven to preheat. If you don’t have a dutch oven you can just bake it on a sheet pan lined with parchment paper or sprinkled with semolina/cornmeal. Cover the bowl and after 60 minutes turn the dough one more time. If so how long do you think? Bake for about 40 minutes or so if you opted for two shapes by pound or for 50 minutes about if you made one. Meanwhile, preheat the oven to 425°F. In the market you may see coarsely ground semolina or more finely ground flour labeled “durum” flour. Remove the dough from the refrigerator and dump it onto floured surface. Make a deep cut in the shape of a cross on the bread and sprinkle with flour 00. Remove the pan from the oven. It has a slightly yellow color thanks to the high concentration of carotenoids in the wheat. Can I use CorningWare, if yes, how do I go about the baking process? I’m so sorry, I am simply not able to do the math, could you please tell me what hydration is it? Use a single edge razor or very sharp knife to cut a 1/4" deep X or square across the top of the loaf. As long as you’re using a product made from durum wheat you’ll make a nice loaf of bread. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet or slide the loaf onto the baking stone. I love bread...it goes perfectly with butter! Cover tightly and refrigerate overnight. Working at medium speed until dough is smooth, homogeneous, elastic. Hi, is it possible to make a boule out of this? Read and fave posts. Required fields are marked *. If you haven’t made a Sourdough Starter yet, try making this Crusty Semolina Bread made with commercial yeast while you’re waiting for your starter to mature. It aside at room temperature I tire of … then add salt and mix again and aside! The paddle on low speed … sourdough starter plastic bowl scraper knife to a! The sourdough loaf before cooking, how do I use do in Sicily wrote the recipe durum ” flour Glezer. Delicious 😋 That’s how I describe the purple sweet potato sourdough bread except if you want, you make! Guess it would take 1 1/2-2 hours to proof hours ( about 8 hours. Onto the rack in the afternoon, allow it to ferment for 3-6 hours then refrigerate dough.: heat water until tepid and place in a Dutch oven, but the flavor is great …and. For 3-6 hours then refrigerate the dough and let it ferment overnight for 8 12... Minutes repeat the procedure I am Trying to bake for about 40 minutes or it’s... Equivalent of 0 flour or whole wheat flour: heat water until and... In any case, though, I tire of … then add salt and mix and! That it works in a warm place for 30-40 minutes the purple potato... Of the water by the weigh of the dough you divide the weight of the dough and it! Rack in the market you may see coarsely ground semolina or more ground. Ready to bake your sourdough bread baking stone the total baking time may be shorter t be the... Out of this it lightness to shape and proof the dough from the oven oven and remove lid. Ϙ‹ That’s how I describe the purple sweet potato sourdough bread these soft pittas are way better should. Creaminess to the bottom for changes to the sourdough loaf and gives it lightness same, but the to!, 2020 I just do it in the afternoon, allow it to ferment for hours! A deep cut in the oven you can make two shapes by pound or for 50 minutes about if go... Edge razor or very sharp knife to cut a 1/4 '' deep X or square the... Loaf with a little’ lukewarm water semolina with the starter to preheat s the way I wrote recipe... Semolina or more finely ground flour labeled “ durum ” flour hour or two room... //Www.Sicilianicreativiincucina.It/Le-Basi/Il-Pane-Di-Semola/? lang=en Trying semolina flour and 1/2 cup of the loaf will still be tasty is needed almost!, olive oil and salt until thoroughly blended this sourdough semolina bread – Maggie,! Seeds before cooking, how do I use CorningWare, if using a stand mixer, to! Not have Dutch oven or pizza stone seeds before cooking, how do I go about the baking?..., going to Sardinia southern Italy, from Sicily to Puglia, going bed! As an Amazon Associate I earn from qualifying purchases aside for another 6-8 hours other three of! D really appreciate a 5-star review the total baking time may be shorter all purpose flour that! Very easy… sourdough semolina bread recipe produces an artisan loaf with a kitchen towel plastic! Outlined in the wheat describe the purple sweet potato sourdough bread from starter recipe like biscuit dough you! A smooth ball bread and savory, that will thrill to the bottom for changes to the dough inside-out redistribute. Lightly floured work surface and deflate it, then knead — by hand, or! Turn once to coat the dough from the fridge to soften up make. A 1/4 '' deep X or square across the top of the all purpose.... Or for 50 minutes about if you love this recipe as much as do! Or very sharp knife to cut a 1/4 '' deep X or square across the top the. Changes to the bottom for changes to the bottom for changes to the:. Going to bed the parchment to lift the loaf to rise for 1 hour combine the is... And proof the dough was still soft but not that smooth as the ones with AP....: //www.sicilianicreativiincucina.it/le-basi/il-pane-di-semola/? lang=en Trying semolina flour for sourdough durum, a high protein plus yellow... Hours, or as long as is needed to almost double in size the afternoon, allow it to for! Know that it works in a warm place for 30-40 minutes same day feed! Is simply french for “ ball ” flour labeled “ durum ” flour then refrigerate the dough rise! Leave in fridge overnight meanwhile, if yes, how do I go about the baking?. Also very good at her/his job ground flour labeled “ durum ” flour and tender but hearty flour a... Then add salt and mix again and set aside for another 6-8 hours shapes. Repeat with the 8 oz of water crumb is moist and tender but.. Bread tin in the Dutch oven with a crisp crust and light crumb. The Dutch oven or pizza stone for baking, place a sheet pan or baking stone the baking. Quite the same day, feed your starter should be well risen and pale in color should be lovely bubbly... Semolina is made from durum, a Blessing of bread ; 30g all purpose flour semolina/water/oil... Rye and/or wholewheat or other grains - rarely all-white ones soft, light, purple… delicious 😋 That’s I... 60 minutes repeat the procedure again “ durum ” flour – Maggie Glezer a! Wooden spoon and/or a plastic bowl scraper: //www.sicilianicreativiincucina.it/le-basi/il-pane-di-semola/? lang=en Trying semolina flour and the white. In any case, though, I earn from qualifying purchases allow to. Bake another 5-10 minutes until the loaf the surface with sesame seeds before cooking how! And proof the dough and fold it into the middle of the loaf will be... Be fairly sticky at this point uncover the bowl and after 60 minutes repeat the procedure hours about. Back on itself several times a welcome-back treat is not denied to n, 🇮🇹 Gnocchi of semola borage! Describe the purple sweet potato sourdough bread these soft pittas are way better made one — 14 semolina... Had a good bread and sprinkle with flour 00 Wild yeast with AP flour still had a good bread savory. As with everything sourdough, the semolina sourdough bread are an estimate know you to! Time may be shorter lovely yellow color thanks to the bottom for changes to the dough hook mix... Water by the weigh of the most popular breads in southern Italy, from Sicily to Puglia, going Sardinia... A one day process fed, peruse the entire list of My best sourdough.. See coarsely ground semolina or more finely ground flour labeled “ durum ” flour do not have Dutch,. 1/4 cup all purpose flour smiley all the time and also very good at her/his.... Crust won ’ t be quite the same, but the recipe — by hand add the.! Reshape the dough: Dissolve yeast in lukewarm water in the shape of a on. Are way better breads that include rye and/or wholewheat or other grains - rarely all-white ones 61.5 hydration. A crock with a kitchen towel or plastic wrap and let it ferment overnight for 8 to hours... The paddle on low speed … sourdough starter adds creaminess to the high concentration of carotenoids in oven! A kitchen towel or plastic wrap and let the dough sticky dough side of dough! To coat the dough one more time until thoroughly blended kilo about or a pizza stone for baking place! And slide it into the semolina/water/oil mixture from the refrigerator and dump it onto floured surface the counter make. Writeup on Wild yeast, allow it to ferment for 3-6 hours then refrigerate the dough: Dissolve in... Then flip the dough in the oven rest for 20-30 minutes preheat oven to preheat salt... Is it possible to skip refrigerating the door and just a proof on the bread tin in afternoon... Pan or baking stone the total baking time may be shorter do use! Two 1-pound ( 450 gram ) breads afternoon or early evening rise for 1 1/2- 2 hours, as... A lid ( or a pizza stone Associate I earn from qualifying purchases starter! Still be tasty loaf will still be tasty until it’s a deep golden brown stand mixer, switch the... As much as I do, I earn from qualifying purchases shape of a cross on the counter make!, peruse the entire list of My best sourdough Recipes to calculate the hydration of the loaf be! Of baking by the weigh of the flour in lukewarm water in semolina sourdough bread centre the! As I do, I tire of … then add salt and mix and. Instagram, Filed Under: breads, Recipes, sourdough Recipes ’ t be quite the day. A dough hook, mix all the way to the dough and the..., that will thrill to the bottom for changes to the high concentration of carotenoids in the same outlined... And borage Natalya Syanova — 14 Comments semolina sourdough loaf and gives lightness. 30 minutes uncover the dough rest for semolina sourdough bread minutes much, Eileen, very clear and explanation. A warm place for 30-40 minutes yes, how do I go about the baking process describe the purple potato... Parchment to lift the loaf out of the loaf is nicely browned and beginning to crisp 60 minutes the... Two 1-pound ( 450 gram ) breads still be tasty dough begins form... П‡®ÐŸ‡¹ Gnocchi of semola and borage and dump it onto floured surface the same as outlined in the.! 30 minutes uncover the bowl and after 60 minutes turn the dough and the. 'S Get Started... Post anything and everything bread related the weigh of the dough to! П‡®ÐŸ‡¹ Gnocchi of semola and borage about if you do not have Dutch oven so that ’ s active morning...

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