Semolina Bread

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Making homemade bread is one of my favorite things to do and it couldn’t be easier! With a few ingredients you can make bread that looks like you bought it at a bakery. Semolina Bread is a tender delicious Italian bread that can be found at every Italian bakery. Semola Rimacinata (Durum Flour) is he main ingredient in this bread that gives it that distinct flavor. The one skill that I had to learn in making really good bread is PATIENCE, without that bread making can be very frustrating! Check out my tips to making great bread below the recipe!

Homemade Semolina Bread

Course Bread
Cuisine Italian

Ingredients
  

Poolish

  • 100 g Bread Flour
  • 100 ml Water
  • 1 g Active Dry Yeast (1/4 tsp)

Final Dough

  • 100 g Bread Flour
  • 500 g Semola Rimacinata Flour (Durum Flour)
  • 390 ml Warm Water
  • 40 ml Olive Oil (approximately 4 tbsp)
  • 15 g Salt
  • 7 g Active Dry Yeast
  • Sesame Seeds **optional**
  • 1 tsp Sugar to feed yeast

Instructions
 

  • In a small bowl, mix the ingredients for the poolish , cover and leave on the kitchen counter overnight.
  • Next day, mix poolish, final dough ingredients except for salt. Let it sit for 1 hour to hydrate.
  • To the bowl of a stand mixer, add the dough and salt. Mix for 5 minutes on medium speed.
  • Remove the dough, oil the bowl and place the dough back in, cover and let it rise until it triples in size, about 1-2 hours.
  • Once risen, punch the dough down and cut into two pieces.
  • Flatten each piece to a rectangle about 6"x18". Fold the top down 1/3 of the way down. Fold the bottom up and seal the edge well with the heel of your hand. Roll the loaf to smooth it out.
  • Place onto a parchment paper sprinkle with cornmeal. Cover and let it rise until it is puffy in appearance, about 30 mins.
  • In the meantime, preheat your oven with pizza stones to 425F. **If you don't own pizza stones, use an inverted baking sheet.**
  • Once the loaves have risen, use a lame or razor blade to cut slits onto the top of each loaf.
  • Spray with water and sprinkle with sesame seeds **Optional**
  • Using a pizza peel or inverted baking sheet, slide the loaves (with the parchment paper) onto the preheated pizza stones or baking sheet.
  • Bake for 30-40 mins until golden brown. Place onto a wire rack to completely cool before cutting. This is the hardest part!

Video

@frannielovesfood

Semolina Bread INGREDIENTS Poolish * 100 g Bread Flour * 100 g Water * 1 g Active Dry Yeast Final Dough * 100 g Bread Flour * 500 g Semola Rimacinata Flour (Durum Flour) * 490 ml Warm Water * 40 ml Olive Oil * 15 g Salt * 7 g Active Dry Yeast * Sesame Seeds **optional** #semolinabread #bread #homemadebread #breadtok #breadrecipe #frannielovesfood #foodtikok #breadmaking

♬ Dream Away – Ramol
Keyword Bread, Homemade bread, Semolina bread

Tips and tricks for making great bread at home!

  • Use a Pizza Stone to bake the bread. Preheat the stone at 500F in the oven for 1 hour before placing the bread on top. If you don’t own a pizza stone/steel, you can preheat an inverted baking sheet!
  • Use a spray bottle or oven safe pan with water in it to create a steam effect in the oven. This will give you a great oven spring and crust on the bread.
  • Cool the bread on a wire rack to keep the crust crunchy. This is the hardest part because who doesn’t like a hot piece of fresh bread with butter on it!
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