Semolina (Durum) Bread

Preparation info
  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About

The Sponge in this Bread is Unusual: It is an old-fashioned type of sponge, once common in Austria and England, known as a “flying sponge.” I assume that it is “flying” because all the yeast is used in it, and the duration of ripening is usually not much more than 1 hour. It may be, though, that the bakers in the shops of old, having much less to rely on in terms of mechanical equipment compared with the bakers of today, were the ones who were flying! In any case, although a flying sponge m