Semolina Bread

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My husband picked semolina bread for my last bread baking endeavor, so off I went, kneading away and creating my recipe. Semolina is a high-protein durum wheat “flour” (it’s not soft – it’s coarse) that makes whatever you put it in heartier and nuttier. The crust is crispy, and it doesn’t go stale straight away, which is a big plus when it comes to homemade bread.

Here’s the recipe!

 

Kat’s Semolina Bread

What you need:

1 cup sponge

1.5 teaspoons honey

2 teaspoons dry active yeast (I use Saf Instant)

2 cups warm water

1 cup A.P. flour

3 2/3 cups semolina

4 second pour of olive oil (using a pour spout )

1 teaspoon sea salt (fine, not coarse!)

 

What to do:

First of all, measure out your sponge and set it on the counter (in the measuring cup or in a glass bowl) to warm. If it’s frozen, make sure to thaw it to room temp before starting this recipe.

In a large bowl, mix together the honey, yeast and water. Let it sit 10 minutes.

Now mix in your flours – not all at once! I do this: add the flour, stir, add the oil, stir, add 1 cup semolina, stir, add 1 cup semolina, stir, add 1 cup semolina and salt, stir, add 1/3 cup semolina. (Hold the last 1/3 cup semolina in a cup on the counter.)

Turn the dough out onto the counter and knead for 15 minutes, adding in the last 1/3 cup semolina bit by bit. You may not be able to get the last of it in, and if that’s the case, don’t worry about it.

Here’s what it looks like all kneaded:

Such a pretty dough!

Ok, now oil the bowl and put the dough back in.

Cover the bowl with a tea towel and let it be for an hour.

After an hour, pull back the towel and punch it down – just once, right in the middle of the dough.

Now cover it again and let it sit for 30 mins.

Turn it out onto the counter:

Using a pastry scraper (like you see here) or a knife, split the dough in half:

I made half into a torpedo loaf:

…and half into a round loaf:

I highly recommend the torpedo loaf, but have yet to bake the round loaf – I’ll update when I do!

Now take your bread lame (or a sharp knife) and cut the torpedo loaf:

…and the round loaf:

Now, you could do what I did and freeze the round loaf, or you could bake both. Just be aware that the times will vary depending on the size and shape of your loaves.

Bake @ 425 – the torpedo loaf went for about 40 mins, but I can’t be exactly sure of the time, as I believe firmly in “the nose knows” philosophy.

Here’s the finished torpedo loaf:

Now, let it cool for a bit, and slice away. =)  Delicious.

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Kat Salemno

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