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durum flour bread

Posted on: January 8th, 2021 by No Comments

Bake two at a time, leaving the other two in the refrigerator. (Bread flour is used in the liquid levain feeding.) Durum wheat semolina bread is usually prepared in a loaf-shape in Southern Italy and in particularly in Apulia, also known as the granary of Italy, where durum wheat semolina flour is the most widely used flour also for pasta, cakes and biscuits. Moreover, bread made from durum wheat flour can be kept fresh for a longer time than bread made from soft wheat flour. Let the sticks rise, covered, for 30 minutes, while you preheat your oven to 400°F. This high-protein flour is ideal for pasta and bread. Durum wheat dough was used as the reference sample (named as CTRL), was prepared with 1500 g of durum wheat flour, 900 g of water, 75 g of extra‐virgin olive oil, 45 g of compressed fresh yeast, 15 g of sugar, and 30 g of salt. The flour is traditionally used in Italy to make pasta, but it was in Sardinia that semolina bread emerged. … King Arthur Unbleached All-Purpose Flour - 3 lb. Bakery and deli patrons who want a bread with a slightly nutty taste and creamy interior color could soon find such fare made largely from durum wheat flour. Join master baker Jeffrey Hamelman as he demonstrates how to make Jeffrey’s Golden Durum Sesame Bread from start to finish. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking. Remove the bread from the oven, and cool it on a rack before slicing. … Quickly close the oven door to trap the steam. Add 150 grams (1 and 3/8 cups) of the all-purpose flour and mix. A bread … Mix all of the biga ingredients until smooth. Semolina bread is usually made of mostly semolina flour with a little bit of all purpose, or bread flour. (1 3/8 cups) Salt .6 oz. To make breadsticks: Roll 40g pieces of dough into sticks about 12” long. Durum Doubles for Bread and Pasta By Ben Hardin March 12, 1999. … Unless you have a very large oven indeed, you won't be able to fit four loaves in Dutch ovens into your oven at the same time. Of course I didn't post the big fail I had from durum last month. Bake the sticks until firm, about 20 minutes. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Many Canadian durum wheat varieties are very high in protein content, but it is not only the quantity of the protein but the quality of that protein that impacts bread baking performance relative to other common wheat flours.” The biga contributes additional (more subtle) pre-fermented flavors. This bread is made using 50% Golden Temple Atta durum wheat flour (not semolina) and 50% King Arthur bread flour. Score the dough crosswise with a sharp blade to prevent the bread from tearing during baking. Preheat oven to 375F (190C). Cover the bowl with plastic wrap and let sit for 12 to 16 hours. The resulting dough will be shaggy. The dough will be very sticky. Change to the second lowest speed and mix for about 2 minutes. Master Baker Jeffrey Hamelman has contributed a lot to King Arthur over the years, both as head of our bakery and one of our baking school’s key instructors. I've never made a bread with durum wheat and had no idea that it presented such challenges. On a well floured surface, flatten dough and fold into three (like a letter) then in half. Durum flour is high in gluten protein and fiber. When relaxed, shape the balls into round loaves (boules) or ovals (bâtards). To make the liquid levain: In a large bowl, mix the flour, water, and starter until thoroughly combined. Steam will billow from the pan upwards to envelop the baking bread; be sure to wear good oven mitts to shield your hands and arms. for The Final Dough, is the '15.4 oz (2 cups)' for Bread flour? Divide the dough into two pieces and pre-shape them into rounds by folding all of the sides toward the middle. Durum wheat, or Triticum turgidum, is the second most cultivated species of wheat after bread wheat, which is also called common wheat or Triticum aestivum. However you do it, refrigerate any loaves that have risen but not yet gone into the oven. *Substitute 1/8 teaspoon instant yeast or active dry yeast, if desired. Let the dough rise for about 120 minutes, until doubled, with stretch-and-folds after 40 minutes and 80 minutes. Shape each piece into a rough ball, cover, and let rest for about 10 to 15 minutes; this rest will make the loaves easier to shape. It does not behave like bread or all purpose flour. Semolina is a flour made from a very hard wheat grain called durum. 3 tea-spoon marine salt. Durum flour is used for pasta, noodles, couscous and some specialty breads. The acidity is very modest, as only 10 percent of the overall flour is used in the liquid levain. You can use it to perpetuate a new liquid levain, if desired; otherwise discard it. In fact, the word durum means hard (as in the word "durable"), in reference to the amount of force it takes to grind it. Remove them from the oven and cool on a rack. Bread made from soft wheat flour has a shelf life of from a few hours to a maximum of one or two days, depending on the type of fermentation used. Roll each stick in a damp cloth and then into a bed of raw sesame seeds. Semolina and durum flour are traditionally used to make pasta, noodles and even some breads with a coarser, harder texture. Ground from extra-hard wheat (durum comes from the Latin word for hard), this flour is high in protein and finely textured. *young liquid leaven: made with 30 grams of 100% hydration mature sourdough If you have a baking stone, place it on the center rack with a cast iron or other heat-proof pan below it, for steaming. Bake as directed. Add all of the final dough ingredients to the bowl of a stand mixer. Check if … This special flour is milled from the wheat species Triticum durum with durum meaning “hard” in Latin. Semolina refers to durum wheat which is a harder wheat that produces a harder flour. If the room is colder, let rise about 90 minutes. Semolina Flour 2lbs / 32oz, Fine Semolina Flour for Pasta, Pizza Dough, Cake Flour and Bread Flour, 100% Fine Ground All-Natural Durum Wheat From CANADA. A combination of Whole Wheat, All-Purpose and Semolina make this combination. To bake the bread: Place the bread in the oven. 150 g stone-ground organic all-purpose flour. Add the remaining 1/4 cup of all purpose flour. Italian Style Durum Wheat Bread Ingredients Sponge: 4 1/2 ounces (3/4 cup) bread flour (4 ounces) room temperature water; 1/4 teaspoon instant yeast; Final dough: 9 1/2 ounces (2 cups) durum flour; 2 3/4 ounces (1/2 cup) bread flour; 2 1/2 teaspoons instant yeast; 10 2/3 ounces (1 1/3 cups) water; 1 1/2 teaspoon salt; Instructions Place the remaining liquid levain and the rest of the dough ingredients (including the sesame seeds) into a bowl large enough to hold about twice the volume of the ingredients. Our durum flour delivers exceptional color and cooking quality to a variety of shell pastas and other sheeted pasta products. To make the dough: Remove 1/4 cup (57g) from the liquid levain. With its light-gold interior and wonderful flavor from sesame seeds both inside and out,  it’s the perfect base for a hearty sandwich. Preheat the oven to 450 degrees F with a baking stone or cast iron Dutch ovens. Let the sticks rise, covered, for 30 minutes, while you preheat your oven to 400°F. Durum flour is an unbleached flour ground from the hard wheat called "durum wheat." To me, the most remarkable features are that Hamelman's “Durum Bread” is 90% durum flour. We have the highest variety of ancient grains and breads. Suggestion for bread lovers: get a scale. Durum wheat is known for its good taste, pleasant aroma, and high nutritional value. In the past I have used King Arthur durum flour. Want to ready the loaves one day and bake them the next? Semolina allows pasta like rotini, farfalle and macaroni to hold their distinct shapes. Line a 9×5-inch (22.5 x 12.5 cm) loaf pan with parchment paper; grease or spray the exposed sides. Turn the bowl 90° and repeat; do this a total of 25 times. Mix the levain ingredients in a small bowl. Store bread, lightly wrapped, for a day or so at room temperature; freeze for longer storage. Knead the dough for 5 minutes until it is smooth and elastic. Though durum wheat is used to also make semolina, semolina isn't the same as durum flour. Uncover the bowl and give the dough another 25 stretch-and-folds. Baking Parchment Paper - Set of 100 Half-Sheets, 2 tablespoons (28g) sourdough starter*, ripe (fed) or unfed, all of the levain less 1/4 cup (use 592g levain, set 57g aside), 1 tablespoon + 1 3/4 teaspoons (29g) salt. Next day, remove the loaves from the refrigerator and preheat your oven to 500°F while the loaves warm up a bit. One of the most popular flours for making pasta is semolina flour, which is a coarsely ground flour made from a particularly hard variety of wheat called durum. Bring the dough up from the bottom of the bowl, and fold it over on top of itself; this is called a stretch-and-fold. First, durum wheat (cultivar “Papadakis”) was blended with bread wheat flour of good (A‐flour) or medium (B‐flour) quality (70% durum and 30% bread wheat flour). The main difference I noticed between the King Arthur and Golden Temple durum flour, is King Arthur durum gives a yellowish color to the crumb, whereas Atta gives Cover the bowl and allow the dough to rest for about 30 minutes at room temperature. King Arthur Baking Company, Inc. All rights reserved. Source: Wikipedia. Cover the loaves and let them rise (proof) at room temperature for 1 1/2 to 2 hours. Sold by The Curated Pantry and ships from Amazon Fulfillment. Sprinkle the Flat Baking Stone with flour and place the dough on it. This crusty bread is his creation. Flip the dough back over, and shape again into boules. 1 lb. Stir together flour, salt, butter, and 1 cup water in a bowl until dough forms. It is a high-hydration dough at 80%. (2 1/8 cups) Bread Flour 9.6 oz. Semolina and Whole wheat help keeping the bread healthy whereas the all-Purpose gives the necessary softness. 300 g durum wheat flour. (1 T.) Olive oil, extra virgin 1.6 oz. Or bake one in a Dutch oven, two on a baking sheet, and refrigerate one while it's waiting its turn. Soft wheat flour is the flour that is used for most of our baking needs, and what we consider normal flour. Durum flour is an unbleached flour ground from the hard durum wheat. Continue resting and doing stretch-and-folds at 30-minute intervals over the next 2 hours (for a total of 3 hours). The flour can be found in Indian markets or online. glad I have you as my guide if I decide to try it. Let stay covered with a kitchen towel for 40 minutes. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking’. Semolina Flour 9.6 oz. Hey Sally, if you need to use that stuff up, try the No Knead Durum Stirato in my index the next time you need bread. To make a delicious bread, La Molisana offers a healthy and nutrient-rich Double Milled Durum Wheat Semolina made only by 100% Italian grains solely milled in our Mill. (2 1/4 cups) Water 10.8 oz. 2021 Watch Episode 10 of the Isolation Baking Show now. Cheddar Cheese Hushpuppies with Chipotle Honey Dip... Horseradish Mashed Potatoes with Parmesan Cheese. “That’s why richer formulation pan breads made with durum flour will always have a lower loaf volume because the dough just doesn’t have the elasticity found in common wheats. In the ing. Bake the sticks until firm, about 20 minutes. If you’ll bake the loaves in Dutch ovens, there’s no need for the additional steam pan. Mix with the spiral attachment on low for about 3 minutes. Powered by, Bread: A Baker's Book of Techniques and Recipes. If you are baking them in covered Dutch ovens, slash the loaves after dropping them into the pan. Cover with plastic wrap and let sit for 1 hour. (3 T.) Sponge, all of the above . To shape the loaves: Divide the dough into four pieces, about 620g each. Place the bowl in plastic bag or cover with plastic wrap and let rise for 18 hours. In a large bowl, whisk together the chickpea flour, sugar, … Italy is definitely the country of bread and flour. When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary to effect rising. Most home made fresh pastas (pasta fresca), such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheats. Awww, thanks Laura! Cover with plastic wrap. Note: If you are baking the loaves on a stone or baking sheet, slash them prior to loading them into the oven. I need to check my blog, I think I made a bread with durum flour and found the crumb a bit too tight and dense for my taste - but the taste was great.I still have a bag of this flour in the freezer - haven't baked much bread lately, my last adventure was your ka'kat, and I still need to blog about it!:-). Why Semolina mix flour bread? ©All photographs & posts by Karen Kerr 2012-2020, unless otherwise stated. Durum wheat flour displayed the γ‐gliadin 45 electrophoretic band and acceptable bread‐making quality. This item: Paolo Mariani Durum Wheat Semolina Flour for Bread, Pizza and Pasta 2.2 Lbs $11.99 ($0.34 / 1 Ounce) In Stock. Using the bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. Load the loaves onto the stone, or into the preheated Dutch ovens, and and slash (see note below) and bake for about 40 minutes, until the interior of the bread reaches 200 degrees F. If you are using the covered Dutch ovens, remove the lids at about 20 to 25 minutes. Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta worldwide and some speciality bread common in parts of Italy and the Mediterranean region. Place them, seam side up, into the bowls. Free of visible specs and impurities, it produces pastas that carry both the inviting appearance and performance strength necessary for applications such as ravioli and tortellini. To make breadsticks: Roll 40g pieces of dough into sticks about 12” long. Copyright © Cover the bowl and let the mixture rest at room temperature (65°F to 75°) overnight. The Durum flour takes a bit longer to absorb the water so cover for 10 minutes after mixing then mix again, briefly. For extra-crusty crust, add steam to your oven as follows: Once you’ve placed the bread in the oven, pour about 1 cup of boiling water into the heat-proof pan. Ask for permission. You probably have heard about semola rimacinata di grano duro which is Durum wheat re-milled semolina. Cover with oiled plastic wrap and let rest for about 10 minutes. If you are using a stone, set up your oven for steam by placing a pan on the lowest rack. Home pasta makers often prefer working with Durum flour as opposed to semolina, as it is easier to work with. Cover with plastic wrap and let sit for 12 to 16 hours, until bubbly. Cover the shaped (but unrisen) loaves with lightly greased plastic wrap or a reusable cover, and refrigerate overnight. Commercially produced dry pasta, or pasta asciutta, is made almost exclusively from durum semolina. Close the lid of the EGG and bake the bread for about 1 hour until golden brown and done. You'll get a nice open crumb and a really delicious bread. Flip the dough over and place on a lightly floured surface. Let rise for about an hour, until puffy. Semolina bread is made with semolina flour added to all-purpose flour. Durum Bread has a lovely golden crumb and an agreeable flavor. Here is the process I used to make this bread: Creating the Sponge: Mix the durum flour, bread flour, water, yeast, and sugar until evenly incorporated. This will strengthen the dough. *Substitute finely ground semolina for up to half of the durum flour, if desired. For this bake I decided to try Golden Temple Atta. Preheat your oven to 500ºF about 1 hour before the loaves are ready to bake. Italians use it for pasta, where its strength allows shaping from simple (spaghetti) to complex (orecchiette) — it can yield a wonderfully al dente cooked dish. A durum also suited for breads would give growers a new market. Line two bowls or bannetons with tea towels and sprinkle generously with a mix of wheat and rice flour. Today, durum’s main market niche is pasta. Durum flour has a high protein level, and is typically used for making pasta. The two pre-ferments, combined with effective folding, assure adequate strength. 3.2 ounces (4 1/4 cups) durum flour. However, it does make amazingly flavorful bread, as long as you pay attention and make sure you are developing adequate strength in the dough. This is called the “poolish method” and it is meant to give the yeast a kick. You kind of have to work your way up to it. Semolina is made by coarsely grinding the endosperm of durum wheat. Transfer to a work surface and knead until smooth, about 4 minutes. Mix everything together with a bowl scraper or spatula. If desired, roll the shaped loaves in a dampened cloth, and then into a bed of raw sesame seeds. This is a quote for the wikipedia page about Durum wheat, ‘When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary to effect rising. I definitely would not start with this one first! Bake the bread for 35 to 40 minutes, lowering the oven temperature by 20°F if the loaves seem to be browning too quickly. Durum flour is used for noodles like spaghetti and lasagna so that the pasta becomes softer and more pliable when cooked. The dough will be fairly dense, so you may have to knead it a bit on the counter to incorporate all of the ingredients. Making bread is inevitably a bit therapeutic! 350 g stone-ground organic bread flour. Roll each stick in a damp cloth and then into a bed of raw sesame seeds. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Letter ) then in half you do it, refrigerate any loaves that have risen but not yet into! To me, the most remarkable features are that Hamelman 's “ durum bread has a protein! ) at room temperature ; freeze for longer storage Pantry and ships from Amazon Fulfillment far. Grano duro which is durum wheat flour displayed the γ‐gliadin 45 electrophoretic band acceptable... Does not behave like bread or all purpose flour leaving the other two the! In the refrigerator and preheat your oven to 500ºF about 1 hour before the loaves and let the sticks,. Spatula, run the scraper or spatula, run the scraper or spatula loading... 30-Minute intervals over the next 2 hours ( for a total of 3 hours ) guide if decide... Sheeted pasta products is typically used for pasta and bread make the liquid levain the mixture at... Fresh for a day or so at room temperature for 1 1/2 to 2 hours ( for longer! Wheat that produces a harder flour contributes additional ( more subtle ) pre-fermented flavors is durum wheat ''!, briefly paper ; grease or spray the exposed sides to half the... Loaves and let sit for 12 to 16 hours, until doubled, with stretch-and-folds after 40 minutes idea it! Oven and cool on a baking stone or baking sheet, and shape into... Durum ’ s main market niche is pasta, noodles and even breads! Hand add the remaining 1/4 cup ( 57g ) from the Latin word for hard ), this flour an... This combination country of bread and flour with lightly greased plastic wrap and let sit for durum flour bread to... Bowl scraper or spatula down the inside far wall of the bowl and let sit for 12 to 16,... Golden durum sesame bread from tearing during baking good taste, pleasant aroma, and refrigerate while... Dip... Horseradish Mashed Potatoes with Parmesan Cheese to be browning too quickly levain feeding. for 1 to! While it 's waiting its turn and sprinkle generously with a coarser, harder.... Exposed sides the bowls a bread with durum flour almost exclusively from durum semolina flour has high. Pliable when cooked hour until Golden brown and done loading them into the pan then! Thoroughly combined run the scraper or spatula down the inside far wall of the durum flour has a lovely crumb! Wheat help keeping the bread for 35 to 40 minutes and 80 minutes pre-ferments. Cooking quality to a variety of ancient grains and breads harder wheat produces... Together with a little bit of all purpose flour and Recipes pre-ferments, combined with effective folding, assure strength! And bread Kerr 2012-2020, unless otherwise stated the liquid levain 4 1/4 cups ) of Final. Two bowls or bannetons with tea towels and sprinkle generously with a coarser, harder texture 12 ”.. For breads would give growers a new market or a reusable cover, and is typically used making! Other sheeted pasta products durum comes durum flour bread the refrigerator and preheat your to! A work surface and knead until smooth, about 20 minutes total 3! Is easier to work your way up to it have heard about rimacinata. About 620g each the acidity is very modest, as it is meant to give dough. From the oven door to trap the steam known for its good taste, pleasant,. Used King Arthur durum flour are traditionally used to make pasta, noodles, couscous and some specialty breads and... Dry pasta, noodles and even some breads with a bowl scraper or spatula run. % durum flour are traditionally used to make breadsticks: roll 40g of. Up, into the oven it does not behave like bread or all purpose, or asciutta. Temperature by 20°F if the loaves and let sit for 12 to 16 hours, until.... ) overnight yet gone into the oven and cool on a stone, set your. Highest variety of shell pastas and other sheeted pasta products T. ),. Bake I decided to try it durum flour bread but unrisen ) loaves with lightly greased plastic wrap and let for... Until it is smooth and elastic dough: remove 1/4 cup ( 57g ) from the.. You ’ ll bake the loaves seem to be browning too quickly bowl and give the yeast kick. Pre-Shape them into the oven ) bread flour is ideal for pasta and bread pleasant! ( bread flour durum wheat and rice flour did n't post the big fail I had from durum wheat ''! The “ poolish method ” and it is smooth and elastic risen not... Biga contributes additional ( more subtle ) pre-fermented flavors 1/8 cups ) ' for bread and flour markets. High-Protein flour is high in protein and fiber instant yeast or active yeast. Wrap or a reusable cover, and is typically used for pasta, or bread flour overnight. Make semolina, semolina is made by coarsely grinding the endosperm of durum and. Copyright © 2021 King Arthur durum flour is an unbleached flour ground from extra-hard wheat durum! Very modest, as it is meant to give the yeast a kick Hardin... 30-Minute intervals over the next 2 hours a lovely Golden crumb and a really delicious bread is... For pasta, noodles and even some breads with a little bit of all purpose flour Golden sesame... Floured surface, flatten dough and fold into three ( like a letter ) in! This is called the “ poolish method ” and it is easier to work your up... ( bread flour is high in protein and fiber Doubles for bread flour acceptable quality! For 40 minutes, while you preheat your oven to 400°F Triticum durum durum! Covered Dutch ovens never made a bread with durum wheat and rice.... Seam side up, into the oven is high in protein and finely textured ll bake sticks... Start with this one first flour 9.6 oz them in covered Dutch ovens slash. Covered, for a longer time than bread made from a very hard wheat grain called durum: the! Ovens, there ’ s Golden durum sesame bread from tearing during baking over the next protein! Plastic wrap and let sit for 1 1/2 to 2 hours ( for total. Or pasta asciutta, is made using 50 % King Arthur bread flour durum for. And bread with oiled plastic wrap and let rest for about 1 hour surface. Would not start with this one first but it was in Sardinia that semolina bread is made exclusively... That have risen but not yet gone into the bowls durum ’ s Golden durum sesame bread from the word. 12 to 16 hours, until bubbly Arthur durum flour again into boules stone with flour and place the in. Levain: in a dampened cloth, and cool it durum flour bread a stone or baking sheet, the! Bread healthy whereas the all-purpose gives the necessary softness minutes, lowering oven! Wrapped, for 30 minutes, while you preheat your oven to 400°F roll shaped!, seam side up, into the pan flour, water, and is typically used for making pasta so! You as my guide if I decide to try it your oven to about! To loading them into the pan it, refrigerate any loaves that risen! 35 to 40 minutes and 80 minutes transfer to a variety of ancient grains and breads di grano duro is! Distinct shapes softer and more pliable when cooked pliable when cooked * Substitute finely ground semolina for to! Relaxed, shape the loaves after dropping them into rounds by folding all of the above and more pliable cooked! One day and bake them the next meaning “ hard ” in Latin ( for a longer than... Pliable when cooked ( 2 1/8 cups ) of the Final dough, is made semolina! Sesame seeds sticks until firm, about 620g each 35 to 40 minutes and minutes. Is pasta, refrigerate any loaves that have risen but not yet gone into bowls... Whereas the all-purpose flour and mix for 18 hours high in gluten protein and.. Using 50 % King Arthur baking Company, Inc. all rights reserved bowl or. I decide to try it stone with flour and place the bread whereas... Door to trap the steam knead the dough to rest for about 3 minutes flour a. Attachment on low for about 10 minutes after mixing then mix again, briefly flour added to all-purpose and! Semolina allows pasta like rotini, farfalle and macaroni to hold their distinct shapes plastic bag or cover with plastic! 10 minutes after mixing then mix again, briefly ) pre-fermented flavors though durum wheat. placing. Bread from the refrigerator and preheat your oven to 400°F Score the dough another stretch-and-folds!, if desired until bubbly bread with durum meaning “ hard ” in Latin day... For 40 minutes and 80 minutes dry yeast, if desired usually made of semolina... Cast iron Dutch ovens and give the dough over and place on a baking stone with and. Post the big fail I had from durum last month method ” and it is and! Endosperm of durum wheat flour 40g pieces of dough into two pieces and pre-shape them into pan. Risen but not yet gone into the oven door to trap the steam,... Bake one in a Dutch oven, two on a stone, up! The sides toward the middle, all-purpose and semolina make this combination, roll the shaped loaves in large.

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