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Italian Semolina Bread

Wednesday, October 26, 2011



Some months ago I posted a recipe for artisan bread with Kalamata olives. I love making artisan bread, because it's so easy to make a larger quantity of dough, refrigerate it and then just use from it when needed. Today I have a recipe for semolina bread, using the same principle.

These quantities will make four 1 lb loaves:

- 3 cups durum flour (semolina flour that's labeled "durum")
- 3 1/4 cups unbleached all-purpose flour
- 3 cups lukewarm water
- 1 1/2 tbsp granulated yeast (2 packets)
- 1 1/2 tbsp Kosher salt
- sesame seeds for top crust, about 1-2 tsp
- cornstarch wash
- cornmeal for the pizza peel


Mix the yeast, salt and lukewarm water in a 5-quart bowl. Mix in the flours, without kneading, using a spoon or a stand mixer with dough hook (my dear KitchenAid was there for me).

Cover (not airtight) and allow to rest at room temperature for about 2 hours or until the dough rises and collapses (or flattens on top). Now you can use the dough - cut off a piece of 1 lb. Refrigerate the rest of the dough in a lidded (not airtight) container and use over the next 2 weeks.

Dust with flour the dough piece you cut and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball 1/4 turn as you go. Elongate the ball to form an oval-shaped free-form loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes. The same procedure applies to refrigerated dough.

Preheat the oven to 450F, 20 minutes before baking time. Place a baking stone on the middle rack and an empty broiler tray on any other shelf that won't interfere with the bread.

Prepare the cornstarch wash: using a fork, blend 1/2 tsp cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until it appears glassy, 30-60 seconds on high. it will keep in the fridge for 2 weeks.

Just before baking, brush the surface of the bread with cornstarch wash, sprinkle with sesame seeds and slash the surface diagonally, using a serrated bread knife.

Slide the loaf directly onto the hot stone. Pour 1 cup of water into the broiler tray and quickly close the oven door. Bake for 30-35 minutes, until deeply browned and firm.



Allow to cool before slicing or eating (if you can :))).



Enjoy!

2 comments:

Sherry said...

Yum! I definitely have to try this recipe. I love semolina bread.

Anonymous said...

Hello there,
My loaf has just come out of the oven. It's too hot to taste but it looks like the best bread that I have ever made. I only made half the recipe as I didn't have enough yeast. I used my bread machine to dough stage then left the dough in for another hour with the machine off. Took it out, shaped and allowed to rest and rise for 40 mins etc:
Cheers Yvonne

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