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Platinum Instant Sourdough Semolina Bread

Semolina flour is common in Italy and the preferred flour for making pastas. It gives bread a denser and richer feel. Toast and serve with high-quality butter for a special treat. Made with Platinum Instant Sourdough Yeast.
Platinum Instant Sourdough Semolina Bread
Yield 1 boule

Ingredients

  • 2 cups (254g) bread flour
  • 1 1/4 cups (209g) semolina flour
  • 1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast
  • 1 tablespoon (9g) kosher salt
  • 1 1/2 cups (360g) warm water (105°F/41°C to 110°F/43°C)
  • 2 tablespoons (28g) extra-virgin olive oil
  • 1 tablespoon (15g) water (topping)
  • 1 tablespoon (9g) sesame seeds (topping)

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, instant sourdough, and salt by hand. Add warm water and oil, and beat at medium-low speed until a sticky dough forms, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours; refrigerate for at least 2 hours.
  • Line a sheet pan with parchment paper, and generously dust with bread flour.
  • Turn out dough onto a lightly floured surface. To form a boule, gently press dough to an even thickness. Working clockwise, fold in edges of dough toward center, pressing lightly, to form a ball. Turn ball over, seam side down. Using both hands, cup dough, and pull toward you. Turn dough 90 degrees, and repeat until a smooth, tight, sealed boule forms (4 to 5 times). Place dough on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour. (Alternatively, place dough on prepared pan, cover, and refrigerate overnight. The next day, remove dough from refrigerator, and let rise in a warm, draft-free place [75°F/24°C] for 1 hour.)
  • When dough has 30 minutes left to rise, place a 5- to 7-quart Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C). (See notes for directions on baking on a sheet pan)
  • Brush top of loaf with 1 tablespoon (15g) water, and sprinkle with sesame seeds. Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place bread, still on parchment, in Dutch oven. Cover with lid, and place back in oven.
  • Immediately reduce oven temperature to 425°F (220°C). Bake for 25 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 205°F (96°C), about 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

Notes

Sheet Pan Method: To bake on a sheet pan, cover loaf with foil, and tightly seal foil around rim of pan. Bake at 425°F (220°C) for 25 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205°F (96°C).
Recipe featured in Bake From Scratch magazine.