Semolina Bread

Name: Semolina Bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Remilled durum wheat semolina 1.3 cups; Water 5.1 tbsp; Fresh brewer's yeast 0.1 oz; Remilled durum wheat semolina 5 ½ cups; Type 0 flour 3.5 oz; Water 2 ¼ cups; Fresh brewer's yeast 0.1 oz; Fine salt 1 ½ tbsp; Extra virgin olive oil to grease the bowl to taste; Remilled durum wheat semolina to taste

265

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 265
Carbohydrates g 56.8
of which sugars g 1.4
Protein g 8.4
Fats g 0.4
of which saturated fat g 0.1
Fiber g 2.6
Sodium mg 831

Difficulty: Difficult
Prep time: 20 min
Cook time: 45 min
Serving: 8 persone
Cost: Very low
Note plus resting and rising times (21 hours)

PRESENTATION

Baking bread at home is a new trend that revives our old traditions: it is relaxing and satisfying, yielding a genuine and long-lasting product, like semolina bread! Making it will be really simple, respecting the indicated rest and rising times. Only in this way, in fact, you will get a perfectly baked bread, characterized by a crispy crust and a very soft crumb. The semolina will impart a rustic taste and a golden color, typically characteristic of this flour.

Try other recipes for making bread at home:

Bread dough
Whole wheat bread
Easy homemade bread
Sourdough bread
Pumpkin bread

If you love doughs with semolina, also try our pizza, Apulian bread and rustic bread!

INGREDIENTS

265

Calories per serving

Ingredients for the starter: Remilled durum wheat semolina 1.3 cups (150 g); Water 5.1 tbsp (75 g); Fresh brewer's yeast 0.1 oz (1.5 g)

for the dough: Remilled durum wheat semolina 5 ½ cups (600 g); Type 0 flour 3.5 oz (100 g); Water 2 ¼ cups (520 g); Fresh brewer's yeast 0.1 oz (4 g); Fine salt 1 ½ tbsp (20 g); Extra virgin olive oil to taste - to grease the bowl

for dusting: Remilled durum wheat semolina to taste

Preparation

How to prepare Semolina Bread

To prepare semolina bread, the first thing you need to do is make the starter dough. Pour the water into a bowl, add the crumbled yeast 1, and mix until dissolved 2. Pour the semolina into another bowl and add the water in which you dissolved the yeast 3.

Knead with your hands 4 until you get homogeneous crumbs, without leaving any flour in the bowl. Cover with plastic wrap 5 and let it rise at room temperature for 18 hours. It's normal if the starter dough hasn't increased in volume after the indicated time 6.

After this time, make the dough. If the bowl in which you made the starter dough is small, transfer it to a larger one. Add the semolina 7, all-purpose flour, and crumbled yeast 8. Also, add the water 9.

Knead directly with your hands 10 until you get a homogeneous mixture 11, then add the salt 12 and continue kneading.

Transfer the dough to the workbench 13 and knead until it becomes smooth 14. Transfer it to a bowl, cover with plastic wrap, and let it rest for 10 minutes.

Transfer the dough back to the workbench 16. Take one edge of the dough, stretch it gently, and bring it towards the center 17. Repeat this operation for the other 3 sides 18.

Flip the dough and shape it into a ball 19. Transfer it to a greased bowl, cover with plastic wrap 20, and let it rise for 3 hours at room temperature, or until it has doubled in volume 21.

Now transfer the dough to a lightly floured workbench with semolina 22. Flatten it gently with your hands 23. Lift the left edge and fold it inward. Do the same with the right edge 34.

Then lift the central part and flip it over 25, then roll the dough 26 until you form a well-sealed loaf 27.

Now place it on a baking sheet with parchment paper 29. Let it rise for about half an hour, uncovered 29. At this point, dust the loaf with semolina flour using a sieve 30.

Using a razor blade, make the first diagonal cut on the loaf 31, then make other parallel cuts 32. Bake in a preheated static oven at 482°F for 35 minutes on the middle rack. After this time, open the oven to release the moisture that has formed and lower the temperature to 356°F. Close it and finish baking for another 10 minutes. The bread will then be ready to be removed from the oven 33. Transfer it to a rack and let it cool completely before slicing it.