Semolina gives great texture to breads. Semolina makes the crumb really soft. When I first used Semolina to bake bread, I was quite skeptical. I was not too sure if the grainy semolina could be kneaded into dough with the right softness that is required to get a good loaf. But the result was quite contrary to my expectations. The loaf was perfect, the crumb soft, and the taste – great.
My first 100% Semolina Bread
This is my second bread with semolina.
Adapted from How to Bake by Nick Malgieri
This is how I made Semolina Bread
- 1 ½ cups all purpose flour
- 1 cup warm water
- 1 teaspoon instant dry yeast
- All the sponge, above
- ¾ cup semolina
- ½ cup all purpose flour
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon olive oil to grease the bowl, hands and baking sheet.
- To make the sponge, add yeast to warm water in a mixing bowl. Add all purpose flour and mix well. Cover and keep it in a warm place for 1 hour or till the sponge doubles.
- To make the dough, whisk semolina with all purpose flour and salt. Add olive oil and mix well.
- Stir the sponge and deflate it. Empty it in the kneading plate.
- Add semolina flour mix. Drizzle some olive oil in your hands and knead for 6 to 8 minutes. The dough feels very wet and sticky in the beginning. Gradually semolina absorbs water and begins to swell. The dough becomes soft, supple and elastic.
- Transfer the dough to an oiled bowl. Cover and keep it to rise for one hour or until doubled.
- Turn the risen dough onto the floured counter and deflate it. Knead for 2 minutes and shape it into an oval by stretching the surface and tucking it down.
- Grease the baking tray, sprinkle some wheat flour and place the shaped dough with tucked side down.
- Cover with a greased plastic wrap and keep it to rise for 1 hour or until doubled.
- Take a sharp knife, hold it at about 30 degree angle to the loaf and slash three lines.
- Bake in a preheated oven at 200 degrees C for 30-35 minutes, until the loaf turns golden brown and sounds hollow when tapped.
- Cool on a rack, slice next day.
Submitted for Yeastspotting