A Semolina Sourdough Bread Recipe | The Perfect Loaf
There is something about the addition of the semolina flour in my Semolina Sourdough Bread Recipe that takes the average everyday sourdough loaf recipe to the next level. The semolina flour mellows out the sourness from the sourdough starter so nicely, and it has a way of keeping the thin exterior nice and crunchy even after the loaf has fully cooled. This is our new favorite simple-ish sourdough bread recipe for incredible savory sandwiches of all kinds like my Turkey Meatloaf Sandwich Recipe. It is a must-try!
Semolina bread is a type of bread made from semolina flour, which is derived from durum wheat. Its distinctive golden color and slightly sweet flavor make it a popular choice for bread. Semolina bread is known for its dense and chewy texture, which comes from the coarser grind of semolina flour compared to traditional wheat flour. This hearty bread is often used for sandwiches or served alongside soups and salads. It’s literally the perfect bread.
The origins of semolina bread can be traced back to ancient Mediterranean civilizations, particularly in Italy and Greece. Durum wheat, the primary ingredient in semolina flour, has been cultivated in these regions for thousands of years. Ancient bakers would have likely experimented with grinding durum wheat into flour and using it to create various breads, including the early iterations of semolina bread. Over time, this bread-making tradition spread throughout the Mediterranean and beyond, leading to the diverse range of semolina breads enjoyed around the world today. So when you make this bread, remember you are making semolina sourdough the way our ancestors used to thousands of years ago.
Here’s Why You’ll Love This Recipe
The flavor, the texture, and the pillowy yet chewy interior are everything you want in a bread.
With a few simple key ingredients, you can make this bread very easily and it is even beginner-friendly.
This is the perfect loaf to gift to loved ones and friends for the holidays wrapped up in ribbon-tied paper bags.
A Semolina Sourdough Bread Recipe | The Perfect Loaf
Ingredients
Instructions
- Prepare your levain the night before you plan on baking.
- Mix 305 grams of your sourdough starter with the water and mix well.
- Let it sit in an airtight container overnight.
- Place the water, salt, and levain into the bowl of your stand mixer and give it a quick mix.
- Add in all of the bread flour and semolina flour and mix on a medium-low speed for 10 minutes. I have an Ankarsum stand mixer and used speed level 3.
- After 10 minutes turn the mixer off and keep the dough in there. Cover the bowl and let it sit for 15 minutes.
- After 15 minutes turn the stand mixer back on and let it knead the dough for about 20 seconds. This will replace the traditional hand folding of the dough.
- Repeat step 4 above three more times.
- Remove the dough from the stand mixer and place it into a straight-sided container with a lid.
- Let it continue to bulk ferment for a few hours until it has almost doubled in volume.
- Remove the dough from the container and place it onto a lightly floured surface.
- Tighten up the dough into a ball and let it sit covered for 15 minutes. This is called your pre-shape.
- Take the dough this time and perform a final shape by tightening up the dough gently and then placing it into a banneton or shaping vessel of your choice.
- Let the dough sit in there for 15 minutes and then place it into the refrigerator overnight. I prefer to cover my dough while in the fridge.
- Place your bread cloche or Dutch oven into the oven before turning it on. Turn the oven on to 450°F and wait for the oven to come to temperature.
- Once the oven is at temperature you can remove the dough from the fridge.
- Flip it out onto a piece of parchment paper and score the dough.
- Carefully with mitted hands remove the lid from your Dutch oven and place the dough inside. Place the lid back on and let the dough cook covered for 30 minutes.
- After 30 minutes remove the lid and let the dough continue to cook for another 30 minutes, or until golden brown. When done, the internal temperature should be around 205-210°F.
- Let the dough cool for a bit, ideally for 5 hours before slicing.
Notes
Hi-Protein Bread Flour: A bread flour with 13% or more protein is going to give you exceptional bread that not only tastes great but makes higher hydration recipes easy to work with compared to standard protein bread flour. See my recommended products list below to see the brand that I love to use.
Want the dough sweeter?
We prefer to leave out the sugar in this loaf because we enjoy slices with jam and we find it perfect as is. If you feel you prefer sweeter loaves, you can use 2 tablespoons of sugar mixed into the orange zest before spreading it over the laminated dough.
Nutrition Facts
Calories
132.91Fat
0.7 gSat. Fat
0.11 gCarbs
27.62 gFiber
2.1 gNet carbs
25.51 gSugar
0.69 gProtein
4.66 gSodium
181.36 mgCholesterol
0 mgCalcium
21.2 mgIron
1.32 mgManganese
0.54 mgVitamin B3
1.38 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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