Quick and Easy Semolina Bread

Chef's notes

Semolina flour is best known for producing highest quality Italian pasta. It’s high gluten content helps pasta retain shapes. Semolina also is the main ingredient in Moroccan couscous and used in specialty deserts and breads.

I became aware of semolina bread years ago when one of the large warehouse clubs carried fresh semolina loaves. It was an instant favorite. I especially enjoy its rich crust contrasted with it's delicate looking yet flavorful texture inside. My goal was to create my semolina bread recipe modeled after my Quick and Easy Sourdough Bread.

The ingredients and proportions I selected blended smooth and quickly by hand with he perfect light texture I was lookig for. Rise, volume doubled in size in less than ½ hour. My scraper folding technique with added flour followed by light kneading produced perfect texture. Loaves were easily formed and retained their shape.

Resulta, perfectly browned crust, great texture inside, interesting yellow tint, and flavorful. From start to fully cooked loaves, was “breaking” bread only after an hour and a half total. Wow, great semolina bread from scratch that quickly.

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Ingredients

2 cups hot tap water
1 teaspoon sugar
1 tablespoon instant dry yeast
2 tablespoons olive oil
1 rounded tablespoon Kosher salt
2 cups semolina flour
1 cup unbleached all-purpose flour
1/2 to 3/4 cup sourdough starter
About 1 cup more semolina flour
½ cup more unbleached all-purpose flour

Instructions

Whisk water, sugar, and yeast in a bowl. When proofing bubbles appear, incorporate olive oil, salt, sourdough, and flour with a kitchen spoon.
Lightly cover with wax paper. Drape top of bowl with a moist towel. Let dough rise in a warm location until double in size, about ½ hour. Meanwhile, preheat oven to 450° direct heat and position a rack vertically in the center.
Mix 1 cup of semolina and ½ cup all-purpose flour in a small bowl. Spread on counter. Remove wax paper and towel. Empty dough from bowl onto flour.
Using a dough scraper, fold periphery of dough over its center all. Add additional flour until stickiness is gone and dough can be handled and formed. Dough should still be a little softer than usual bread dough.
Kneed, cut, and form dough into 4 loaves. Place on a cookie sheet or bread stone sprinkled with a small amount of cornmeal.
Cut diagonal slit pattern with a sharp knife or razor blade and bake immediately. Loaves will rise again during baking; ready in about a half hour.

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Quick and Easy Semolina Bread