Semolina Bread with a Soaker and Fennel Seed

Preparation info
  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About

Durum Wheat has More Protein than any other kind of wheat; the quality of the protein for bread making, however, is not as good as the protein in hard winter or hard spring wheat. Durum has a tendency to break down in the mixer if even slightly overmixed. It is advisable, therefore, to slightly undermix the dough, and make folds on the bench if it is necessary to increase dough strength. Durum is typically milled into semolina, which is quite coarse and sandy textured, or into durum