Name: Semolina Dough
Yield: Makes 90 lb/40.82 kg dough (90 loaves). DDT: 78°F/26°C
Ingredients: bread flour; olive oil; semolina flour; durum flour; instant dry yeast; biga; sesame seeds; water; salt; instant yeast

Preparation info

Makes
90 lb
dough (90 loaves). DDT: 78°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Biga

Pasta
Bread
Vegan

Method

To prepare the biga, combine the flours, water, and yeast and mix on low speed with the paddle attachment for 3 minutes, or until thoroughly combined. Transfer to a container, cover, and ferment at 75°F/24°C for 18 hours, until the biga has risen and begun to recede.
To prepare the final dough, combine the flours, olive oil, water, yeast, and biga and mix with