Semolina Bread

Recipe

Preparation25 minutes
Cook time30 minutes
ServingsMakes 2 Loaves
Episode1880

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Ingredients

    For the Poolish:
  • 1/2 cup Bread flour
  • 1/2 cup Water, room temperature
  • 1/8 tsp Instant yeast
    • For the Dough:
  • All of the prepared poolish
  • 1-1/2 cups Bread flour
  • 1-1/2 cups Fine semolina flour (semola rimacinata/durum wheat flour)
  • 1 cup Water, room temperature
  • 1 Tbsp Sugar
  • 1 Tbsp Olive oil
  • 2 tsp Instant yeast
  • 2 tsp Salt
    • For Topping:
  • Water, for spraying
  • Sesame seeds, for sprinkling

Preparation

    1) 8 to 12 hours ahead, mix the bread flour, water and yeast for the poolish in a bowl until combined, cover loosely and leave at room temperature until bubbly, a minimum of 8 hours.

    2) In the bowl of a stand mixer fitted with a dough hook, add the poolish, bread flour, semolina flour, water, sugar, olive oil and yeast, mix on medium-low speed for about 3 minutes, just until a rough dough forms, cover loosely and rest for 30 minutes to allow the flour to hydrate.

    3) Add the salt and knead on medium speed for about 8 minutes, or until the dough is smooth, and elastic, then transfer to a lightly oiled bowl, cover and allow to rise until doubled in size, about 1-1/2 hours.

    4) Deflate the dough, divide into 4 equal pieces and roll each into a long rope, about 12 inches, twist 2 ropes together to form a braided loaf, pinching the ends into a point using the sides of your palms and repeat with the remaining dough, then place both loaves on a parchment lined baking sheet.

    5) Lightly spray the loaves with water, cover with a damp kitchen towel and allow to rise for about 30 minutes, meanwhile preheat your oven to 400F with an empty metal pan on the bottom rack.

    6) Score the risen loaves with a sharp knife a few slits down each one, then spray lightly with water, sprinkle generously with sesame seeds, place the baking sheet on the middle rack and carefully add a handful of ice cubes to the hot pan below to create steam.

    7) Bake for 25 to 30 minutes until deeply golden and the loaves sound hollow when tapped on the bottom, then transfer to a wire rack and allow to cool before slicing.

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