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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 (see note 1)
  • 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 note 2 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

  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. 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 by Bake From Scratch.

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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

Shelley | Reply

I like to leave dough in the fridge overnight or longer. Can this recipe handle more than 2 hours in the fridge? If so, what would be the maximum time?

Red Star Yeast | Reply

Hi Shelley,

You can certainly leave this dough for the first proof in the fridge for up to 18 hours if you would like.

Happy Baking!

Art Garcia | Reply

After refrigerating the risen dough for 2 hours, should it be allowed to come to room temperature or can I proceed right to the next step?

Red Star Yeast | Reply

Hi Art,

No need to let it come to room temperature. It is a very wet dough so the colder temperatures will help you in forming.

Happy Baking!

Hanna | Reply

Can I use Emile Henry bread baker (which is basically a pizza stone and a dome) instead of Dutch oven?

Red Star Yeast | Reply

Hi Hanna,

Yes, you definitely can!

Happy Baking!

Jane Meihl | Reply

Everything I’ve read says not to preheat an emply enamaled cast iron Dutch oven in an oven as hot as 500 degrees. Is there an alternative to risking destroying the Dutch over?

Red Star Yeast | Reply

Hi Jane,

We have another popular recipe that calls for preheating the Dutch Oven at 450F for 30 minutes. That should work just as well. The higher the temperature the crispier the crust will be.

Happy Baking!

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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