Culinary Institute of America

Semolina Dough

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Preparation info
  • Makes

    90 lb

    dough (90 loaves). DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Biga

Method

  1. 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.
  2. To prepare the final dough, combine the flours, olive oil, water, yeast, and biga and mix with