SEMOLINA SOURDOUGH BREAD

Semolina is made from the endosperm (middle) of durum wheat, usually leftover from flour milling. Semolina has a pale yellow colour and can be course, fine or have a very fine (flour) consistency. With a mild flavour and high in protein, semolina is commonly used to make pasta, couscous and bread. It makes a fabulous rustic sourdough loaf, perfect for serving alongside your favourite pasta dish or as a sandwich! Semolina is available from bread-making suppliers, supermarkets and International grocery stores.
   
Ingredients for 30% SEMOLINA SOURDOUGH BREAD (74% HYDRATION)

800g
Rye Sourdough Starter*, Active
237g
Water, Filtered
195g
White Bread Flour
250g
Semolina, Finely Ground
107g
Salt, Finely Ground
11g
Semolina, Extra (Fine, Course or Both)
Dusting Flour
    
METHOD:
1. Activate sourdough starter.
2. Autolyse: weigh all ingredients (except salt) into a bowl. Mix well. Cover and rest dough for 2 hours.
3. Bulk ferment: Add salt. Stretch and fold dough (with damp hands) every 45-60 minutes for 2-4 hours at room temperature until ready. Keep dough covered.
4. Pre-shape with wet hands. Cover and rest the dough for 15 minutes on the bench.
5. Dust dough with extra semolina. Final shape. Put dough into a floured banneton (or floured, cloth-lined bowl/tin). Cover dough with cloth. Cover with plastic and retard (refrigerate) for 8-12 hours (optional).
6. If dough was refrigerated, bring to room temperature. Prove in banneton for 1-3 hours or until ready.
7. Pre-heat oven and baking dishes for 1 hour before baking (260°C).
8. Sprinkle the dough surface (base) with semolina. Turn dough out onto a peel or onto a sheet of baking paper (if using a casserole dish). Brush away excess flour. Spray lightly with water and sprinkle with semolina. Score bread. Spray lightly with water. Remove hot tray from the oven. Place the bread onto the hot tray immediately (or lower into the hot casserole dish using the baking paper). Bake at 250°C for 15 minutes (lid on).
9. Bake at 230°C for 15-30 minutes (lid off) until golden and cooked.
10. Remove bread from the oven. Cool completely on a wire rack.
11. Slice bread and serve.
12. Store bread at room temperature (covered) or wrap and freeze (whole or sliced).
     
Semolina Bread-Scoring Guide:
 
NOTES:
  • *Rye sourdough starter hydration: 150%
  • White sourdough starter alternative: 100% hydration white sourdough starter can be used instead of the 150% hydration rye, making a 66% hydration loaf (instead of 74%) or making a 72% hydration loaf (instead of 81%)
  • Use fine semolina or semolina flour for making the dough
  • Use course or fine semolina for dusting the loaf
 
FLAVOUR IDEAS:
  • Add lemon or orange zest
  • Add honey
  • A mashed, roasted potato (skinless) will add extra flavour and moisture to your loaf (try potato with roasted garlic and a sprig of fresh thyme finely minced)
 
        
 
SEMOLINA SOURDOUGH BREAD FORMULAS
    
Ingredients for 20% SEMOLINA SOURDOUGH BREAD (74% HYDRATION)

500g
750g
1kg
1.25kg
Rye Sourdough Starter, 150%, Active
148g
222g
296g
370g
Water, Filtered
122g
183g
244g
305g
White Bread Flour
179g
269g
358g
448g
Semolina, Finely Ground
44g
66g
89g
110g
Salt, Finely Ground
7g
10g
13g
17g
Semolina, Extra (Fine, Course or Both)
Dusting Flour
www.foodpreserving.org
     
Ingredients for 20% SEMOLINA SOURDOUGH BREAD (81% HYDRATION)

500g
750g
1kg
1.25kg
Rye Sourdough Starter, 150%, Active
142g
214g
285g
356g
Water, Filtered
135g
202g
271g
338g
White Bread Flour
172g
258g
344g
430g
Semolina, Finely Ground
44g
66g
87g
109g
Salt, Finely Ground
7g
10g
13g
17g
Semolina, Extra (Fine, Course or Both)
Dusting Flour
www.foodpreserving.org
      
Ingredients for 30% SEMOLINA SOURDOUGH BREAD (74% HYDRATION)

500g
750g
1kg
1.25kg
Rye Sourdough Starter, 150%, Active
148g
222g
296g
370g
Water, Filtered
122g
183g
244g
305g
White Bread Flour
156g
235g
313g
391g
Semolina, Finely Ground
67g
100g
134g
167g
Salt, Finely Ground
7g
10g
13g
17g
Semolina, Extra (Fine, Course or Both)
Dusting Flour
www.foodpreserving.org
      
Ingredients for 30% SEMOLINA SOURDOUGH BREAD (81% HYDRATION)

500g
750g
1kg
1.25kg
Rye Sourdough Starter, 150%, Active
143g
215g
286g
358g
Water, Filtered
135g
203g
271g
338g
White Bread Flour
151g
227g
303g
378g
Semolina, Finely Ground
64g
95g
127g
159g
Salt, Finely Ground
7g
10g
13g
17g
Semolina, Extra (Fine, Course or Both)
Dusting Flour
www.foodpreserving.org

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