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Platinum Instant Sourdough Semolina Bread

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.
Yield 1 boule
4

Reviews

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.

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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. Find recipe at redstaryeast.com.

Review & Comments

Margherite | Reply

Do you have a recipe that would work with a Breville bread maker? Thank you!

Red Star Yeast | Reply

Hi Margherite – you can find bread machine recipes here: https://redstaryeast.com/recipes/category/bread-machine/.

Happy baking!

Lynda K Leach | Reply

Do you have a recipe for the Dutch oven method using the instant sourdough yeast?

Victoria Holt | Reply

5 stars
Can you use regular bread loaf pans?

Red Star Yeast | Reply

Hi Victoria,
Yes. But you may need to adjust rise times and bake times.

Happy baking!
Carol

Gianna | Reply

5 stars
I am anxious to try this yeast!!!!’ Can it be used with King Arthur gluten free measure for measure flour???

Red Star Yeast | Reply

Hi Gianna,
Gluten free flour can not be substituted for wheat flour. I would recommend trying one of our gluten free recipes: https://redstaryeast.com/recipes/gluten-free-recipes/

Happy baking!
Carol

Brenda Sue Staples | Reply

Want to make a basic white bread in my bread machine but substitute the Instant Sourdough Yeast for regular bread machine yeast. Do I use the same amount as per the recipe?

Red Star Yeast | Reply

Hi Brenda – You need to use an entire packet of the Platinum Instant Sourdough, which is equivalent to one (1/4oz.) packet or 2 1/4 teaspoons dry yeast (active dry, instant, bread machine yeast). If your recipe calls for 1 packet or 2 1/4 tsp bread machine yeast, you can substitute in one full packet of Platinum Instant Sourdough. If your recipe calls for less than 1 packet then you can not substitute it in.

I hope you will find this information helpful.

Carol

Mort in Oregon | Reply

Alas I am stuck at home and no semolina flour. What can I use as a substitute?
Thank you.

Red Star Yeast | Reply

Hi Mort,
You can replace the semolina with bread flour.
Happy baking!
Carol

Jess | Reply

5 stars
Loved this reminded me of a sourdough bagel almost !

Mike | Reply

5 stars
I made this today, using the Dutch oven method, and it was fabulous! The crust was beautiful with a toothsome crunch, and the interior was soft and moist. Really lovely, and the sourdough flavor is terrific, without the hassle of maintaining a starter. Thank you Red Star!!

Helen Garrett | Reply

Do I raise it 2 hours on the counter then 2 hours in the refrigerator? Or one or the other ? Kind of confusing

Red Star Yeast | Reply

Hi Helen,
Yes, raise the dough for 2 hours on the counter, and then at least 2 hours in the refrigerator.
Let us know if you make it!
Happy baking,
Carol

Geri Terry | Reply

What is the nutrition Al information on a packet of this? Need to know carbs and calories! Thank you.

Red Star Yeast | Reply

Hi Geri,
For the Platinum Instant Sourdough: 8.3g carbs, 59.1 calories per 18g package.

Happy baking!
Carol

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