Semolina Bread

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    23

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

A High Percentage of Durum Flour gives this bread a soft golden color, quite attractive to behold. Lightly toasting the sesame seeds for 5 or 6 minutes at 380°F and mixing them in with the dough adds a pronounced nuttiness to the flavor of the bread, but they are an optional ingredient and can be left out of the dough entirely. Sesame seeds can also be used to coat the outer surface of the bread by pressing the top of the loaf in a wet cloth once it has been shaped, then pressing it into a tray of raw sesame seeds.

Pre-Fermented Flour: 15%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 8 lb 4 kg 12.8 oz 40 %
Durum Flour 12 lb 6 kg 1 lb, 3.2 oz 60 %
Water 13.4 lb 6.7 kg 1 lb, 5.4 oz 67 %
Salt .4 lb .2 kg .6 oz 2 %
Sesame Seeds, Toasted 1 lb .5 kg 1.6 oz 5 %
Total Yield 34.8 lb 17.4 kg 3 lb, 7.6 oz 174 %

Liquid-Levain Build

Bread Flour 3 lb 1.5 kg 4.8 oz (1⅛ cups) 100 %
Water 3.75 lb 1.875 kg 6 oz (¾ cup) 125 %
Mature Culture (Liquid) .6 lb .3 kg 1 oz (2 T) 20 %
Total 7.35 lb 3.675 kg 11.8 oz

Final Dough

Bread Flour 5 lb 2.5 kg 8 oz (1⅞ cups)
Durum Flour 12 lb 6 kg 1 lb, 3.2 oz ( cups)
Water 9.65 lb 4.825 kg 15.4 oz (2 cups)
Salt .4 lb .2 kg .6 oz (1 T)
Sesame Seeds, Toasted (See Headnote) 1 lb .5 kg 1.6 oz ( cup)
Liquid Levain 6.75 lb 3.375 kg 10.8 oz (all less 2 T)
Total 34.8 lb 17.4 kg 3 lb, 7.6 oz

Method

  1. Liquid Levain: Make the final build 12 to 16 hours before the final mix and let stand in a covered container at about 70°F.
  2. Mixing: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes. Correct the hydration as necessary, keeping the dough just slightly drier than normal. Turn the mixer to second speed and mix for 2 to 2½ minutes. Durum flour, in spite of its high protein level, has a tendency to break down in the mixer. Keep a good eye on the dough as it mixes—it will develop in the bowl more quickly than a dough made with all white flour, but it has little tolerance for excess mixing and will quickly unknit. If the dough’s surface begins to look shiny, as if it is beginning to release water, it is entering the danger zone—turn off the mixer at once! Desired dough temperature: 76°F.
  3. Bulk Fermentation: 2 hours.
  4. Folding: Fold the dough once, after 1 hour.
  5. Dividing and Shaping: Divide the dough into 1.5-pound pieces; shape round or oblong.
  6. Final Fermentation: Approximately 2 hours at 76°F (alternatively, retard for up to 8 hours at 50°F, or up to 18 hours at about 42°F).
  7. Baking: With normal steam, 460°F for 40 to 45 minutes.