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