5.0 from 1 reviews
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
Ingredients
  • 2 cups (254 grams) bread flour
  • 1¼ cups (209 grams) semolina flour
  • 1 (0.63-ounce) package (18 grams) Platinum Instant Sourdough Yeast
  • 1 tablespoon (9 grams) kosher salt
  • 1½ cups (360 grams) warm water (105°F/41°C to 110°F/43°C)
  • 2 tablespoons (28 grams) extra-virgin olive oil
  • 1 tablespoon (15 grams) water
  • 1 tablespoon (9 grams) sesame seeds
Instructions
  1. STEP 1. In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, instant sourdough, and salt by hand. Add 1½ cups (360 grams) 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.

  2. STEP 2. Line a sheet pan with parchment paper, and generously dust with bread flour.

  3. STEP 3. 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.)

  4. STEP 4. 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)

  5. STEP 5. Brush top of loaf with 1 tablespoon (15 grams) 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.

  6. STEP 6. 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).
 

 

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.

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5 Comments
  1. 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!!

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

    • 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

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

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