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Semolina Bread
Simple, yet flavorful, this semolina bread recipe brings a golden crust and nutty taste to your table. Perfect for all bakers, it promises a delightful, homemade loaf with every bake. Get ready to enjoy artisan bread at home.
Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Proofing
3
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Dinner, Lunch, Snack
Cuisine:
Italian
Keyword:
pane pugliese, semolina bread
Servings:
1
semolina bread
Calories:
2180
kcal
Author:
Sune Trudslev
Ingredients
Biga
100
g
semolina flour, finely milled
1
g
instant yeast
100
g
water
Dough
5
g
instant yeast
10
g
table salt
300
g
water
500
g
semolina flour, finely milled
Metric
-
US Customary
Instructions
Make the biga (the night before)
Add
100 g semolina flour, finely milled
and
1 g instant yeast
to a bowl. Mix it together.
Then add
100 g water
. Mix it until all of the flour has been hydrated.
Scrape down the sides. Leave at room temperature, covered, until the next day.
Make the dough
Add
5 g instant yeast
,
10 g table salt
, and
300 g water
to the biga. Mix it until it’s homogeneous.
Add
500 g semolina flour, finely milled
on top. Mix it until it comes together.
Then move the dough to the counter and knead it until you have a nice, supple dough. Add the dough to a proving container.
Let it prove on the counter until it’s grown to about double. It takes about an hour.
Shape the bread
Add some water to your counter and put the dough on the counter.
Pull it out into a rectangle, fold the bottom up halfway, fold both sides in a third, and fold the top down and tug it into the sides.
Then, roll the dough tightly and cover the seams on the side.
Flip the dough into a long proving basket for 500 grams of dough and stitch the back to create tension on the top of the dough.
Let it rise for 1 to 1½ hours until it’s very poofy.
Bake the bread
Heat your oven to 230°C/450°F with a dutch oven inside for about 30 minutes.
Then grab your dough, and dust the bottom with rice flour. Flip it onto a peel, and dust some semolina flour on top for a cool look. Score the bread.
Take the lid off the dutch oven, grab the peel and place the bread inside the dutch oven.
Put the lid back on the dutch oven and bake for 20 minutes
Take the lid off the dutch oven and brown for 25 minutes.
Take the bread out of the oven and let it cool on a wire rack.
Video
Nutrition
Serving:
1
semolina bread
|
Calories:
2180
kcal
|
Carbohydrates:
439
g
|
Protein:
79
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
1
g
|
Sodium:
3905
mg
|
Fiber:
25
g