Pane di Semolina Rimacinata

Sicilian Remilled Semolina Bread

Preparation info
  • Makes


    23-25 cm round loaf
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

The bright yellow crumb of this bread comes from 100% durum flour in the dough. Since semolina is coarsely ground durum wheat that looks like maize meal, the bread’s name refers to the re-milling of coarse semolina into flour. Until recently in Sicily, much of this type of bread was made in the home and taken to a communal oven to be baked. A home baker knew nothing of poolish, but achieved similar results by saving a piece of dough and storing it wrapped in a cool place until the next batc