Semolina bread in dutch oven recipes - Sourdough recipes

Author: Genna Gonzalez  

This Sourdough Semolina Bread Recipe produces an artisan loaf with a crisp crust and light chewy crumb. Semolina Sesame Artisan Bread is definitely the favorite bread of my childhood, and possibly still my favorite bread of all.

Sourdough Semolina Bread

Sourdough Semolina Bread
This Sourdough Semolina Bread Recipe produces an artisan loaf with a crisp crust and light chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable.
Provided by: Eileen Gray
Total time: 785 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 6
Ingredients:
  • 1 cup (8 oz, 224) active sourdough starter (100% hydration)
  • 1 cup (8 oz, 240ml) warm water
  • 1 3/4 cups (9oz, 252g) unbleached all purpose flour
  • 1 1/2 teaspoons table salt
  • 1 cup (6.5 oz, 182g) semolina or durum wheat flour
  • More semolina and all purpose flour for proofing basket
Nutrition:
  • Calories: 874 calories
  • Carbohydrate: 179 grams carbohydrates
  • Fat: 4 grams fat
  • Protein: 27 grams protein
  • Serving Size: 2 serving
How to cook:
  1. Combine the starter, water and 1 1/2 cups of the all purpose flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
  2. If using a stand mixer, switch to the dough hook. Add the salt, the semolina flour and the remaining 1/4 cup all purpose flour. Mix until the dough begins to form a ball around the hook. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. This dough will be fairly sticky at this point. Knead for 5 minutes.
  3. Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
  4. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
  5. Cover the bowl and after 60 minutes turn the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate overnight.
  6. Remove the dough from the refrigerator and dump it onto floured surface. Without kneading, use your cupped hands to form the dough into a smooth ball. Cover lightly with a kitchen towel or plastic wrap and let the dough rest for 20-30 minutes.
  7. Uncover the dough and reshape the dough into a smooth ball. Combine the 2 tablespoons of semolina and all purpose flour and use that to dust the proofing basket. Place the dough, smooth side down, into the proofing basket. If you don't have a proofing basket set the dough directly onto a sheet of parchment paper or onto a wooden peel sprinkled with the semolina/ap mix.
  8. Cover the dough and leave in a warm place until it's almost doubled in size and it springs back slowly when poked, about 1 1/2-2 hours depending on the room temperature and dough temperature. Meanwhile, preheat the oven to 425°F. Place a Dutch oven with a lid (or a pizza stone) into the oven to preheat.
  9. If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over. Use a single edge razor or very sharp knife to cut a 1/4" deep X or square across the top of the loaf. Remove the preheated pan from the oven and remove the lid. Use the parchment to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet or slide the loaf onto the baking stone.
  10. Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and pale in color.
  11. Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes. If you're baking the bread on a sheet pan or baking stone the total baking time may be shorter.
  12. Cool completely on a wire rack before slicing.
Notes: Homemade Dutch Oven Bread Recipe by Tasty, Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour. Cover and let rise for 1 hour. Meanwhile, place a 6-quart Dutch oven (or heavy …

Weeknight Semolina Bread in a Bread Cloche

Weeknight Semolina Bread in a Bread Cloche
This Semolina Loaf is baked in a ceramic cloche and can be made in an evening from start-to-finish. The semolina provides a lovely creamy color and makes a great loaf for toasting and cheese sandwiches.
Provided by: Cathy of Bread Experience
Yields: 0 servings
Number of ingredients: 6
Ingredients:
  • 300 grams semolina flour *
  • 200 grams all-purpose flour *
  • 6 grams (1⅛ tsp.) instant yeast
  • 10 grams (1½ tsp.) sea salt
  • 15 grams (1 1 /2 T) olive oil
  • 350 - 400 grams (1½- 1¾ cups) water; divided
How to cook:
  1. Measure the dry ingredients, except the salt, and place in a large bowl. Whisk together to combine.
  2. Pour in the water, reserving 50 grams (or a tablespoon) and mix using a wooden spoon or Danish dough whisk until it forms a sticky dough.
  3. Cover the bowl and let the dough rest (autolyse) for 15 minutes.
  4. Uncover the bowl and add the salt and the reserved 50 grams of water on top of the dough. Wet your fingers and mix until the salt is thoroughly incorporated into the dough. There shouldn't be any undissolved salt crystals.
  5. Knead the dough until it forms a soft and pliable dough. Add a bit more flour if necessary. Recover the dough and let it bulk ferment for 45 minutes to an hour.
  6. Fold the dough after about 20 minutes then recover and let it continue bulk ferment until it is doubled in size.
  7. Punch down the dough and shape into a round loaf. Let the loaf rest on the counter for 10 - 15 minutes.
  8. Preheat the oven to 450 degrees F.
  9. Sprinkle the bottom of the cloche with cornmeal. Shape the loaf into a tighter ball and place in the cornmeal-dusted baker. Cover with a towel or the cloche lid and let the dough proof for 45 minutes to an hour, or until doubled in size.
  10. Uncover the dough, and score the loaf using a serrated knife or lame. I scored it like a plus sign, but you can make 3 slashes or whatever you prefer.
  11. Transfer the bottom of the cloche to the preheated oven and place the lid on top. Bake the loaf for 15 minutes or so, then remove the lid and continue baking until the loaf is browned and sounds hollow when tapped on the bottom, about 30 - 35 minutes total.
  12. Remove the loaf to a wire rack to cool completely before slicing and serving.
Notes: Platinum Instant Sourdough Semolina Bread, 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 …

Semolina Sesame Artisan Bread

Semolina Sesame Artisan Bread
Semolina Sesame Artisan Bread is definitely the favorite bread of my childhood, and possibly still my favorite bread of all. And, it's a No-Knead recipe.
Provided by: Susan Williams
Yields: 0 servings
Number of ingredients: 9
Ingredients:
  • Semolina Sesame Artisan Bread
  • 3 c. lukewarm water
  • 1 1/2 Tablespoons granulated yeast
  • 1 1/2 Tablespoons salt
  • 2 c. durum whole wheat flour (see recipe note if you are using Semolina flour)
  • 4 1/4 c. all purpose flour
  • 1 T. sesame seeds
  • 1 T. cornmeal
  • 1/2 t. cornstarch
How to cook:
  1. Mix the yeast and salt with the lukewarm water in a large 5qt container. I use a large plastic tub with a lid, but I do NOT seal the lid to make it airtight.
  2. Mix in the flours using a large spoon. (I use a large wooden spoon. By the end of adding all the flour, I wet my hands to mix in the last bits of the flour into the dough. The dough is a fairly wet, sticky dough. You can certainly use a mixer if you'd like to, but I don't find that I need one.)
  3. Cover (not airtight...this needs to off gas a bit...but then...don't all God's creatures need to do that? Yeast is no exception.). Allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
  4. The dough can be used at this point, or you can store it in your fridge for up to 14 days. As if you could wait that long!!!
  5. When You're Ready to Bake
  6. If you're going to bake one 2 lb. loaf, dust the surface of the refrigerated dough with flour and cut off about half of it. (About 2 lbs.) Return the other half of the dough, to the plastic container and store it in your refrigerator till you're ready to use it. Dust the dough you'll be baking with more flour and quickly shape it first into a ball, and then into an oval (ish) shape. Allow to rest for 40 minutes on a sheet of parchment paper that you have sprinkled with cornmeal. (If you HAVE a pizza peel, then use that to let it rest on, and to help you transfer it into the oven. I don't have a pizza peel, so I use parchment paper as my sling for transferring the bread dough loaf to the oven onto my baking stone. It can stay on the parchment paper for the baking: no problem. No need to transfer it off directly onto the stone.)
  7. Twenty Minutes Before Baking
  8. Preheat the oven to 450º, with a baking stone placed on the middle rack, and the bottom of a broiler pan on the shelf just below that.
  9. Time to use that mysterious cornstarch that’s in the ingredient list.
  10. You’re going to make a Cornstarch Wash to make the bread shiny, and help the sesame seeds to stick to the outside of the bread.
  11. Cornstarch Wash
  12. Blend the 1/2 t. of cornstarch with a bit of water to form a paste. Add 1/2 c. of water, and whisk with a fork. Microwave for 60 seconds, till mixture appears glassy. You can store the unused portion in the fridge, covered with plastic, for the next loaf.
  13. Just before baking, paint the surface of the loaf with the cornstarch wash, sprinkle with sesame seeds, and slash the surface of the bread (I usually make 3 diagonal slash marks) about 1/2″ deep, using a serrated knife.
  14. Gently place the loaf and the parchment paper onto the hot baking stone, using the parchment paper as a sling to carry the loaf to the baking stone. Pour 1 c. of hot tap water onto the broiler tray below it, and quickly close the oven door. Bake for around 30 minutes, until deeply browned and firm. Adjust baking time to the size of your loaf, and your own oven’s performance.
  15. Allow to cool before slicing and eating.
Notes: No knead Italian semolina bread, Ingredients 1 teaspoon dark brown sugar, packed 1⁄2 cups unbleached bread flour 2 1⁄2 cup semolina flour, plus more for dusting 2 …

Dutch Oven Bread

Dutch Oven Bread
Makes 1 loaf
Yields: 0 servings
Number of ingredients: 6
Ingredients:
  • 3½ cups (445 grams) Bob’s Red Mill Artisan Bread Flour
  • 1¼ cups (156 grams) Bob’s Red Mill Stone Ground Whole Wheat Flour
  • 4 teaspoons (12 grams) kosher salt
  • 2¼ teaspoons (7 grams) instant yeast
  • 2 cups (480 grams) warm water (105°F/41°C to 110°F/43°C)
  • Semolina flour, for dusting
How to cook:
  1. In the bowl of a stand mixer, whisk together bread flour, whole wheat flour, salt, and yeast. (Add mix-ins, if desired.) Add 2 cups (480 grams) warm water; using the paddle attachment, beat at low speed until a sticky dough forms, about 30 seconds.
  2. Lightly spray a large bowl with cooking spray. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°/24°C) until doubled in size, 1½ to 2 hours. Refrigerate for at least 2 hours or preferably overnight.
  3. Turn out dough onto a heavily floured surface. Using floured hands, lightly press dough into a 1-inch-thick oval. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you seam side down, and using both hands, cup dough and pull it toward you to seal. Turn dough 90 degrees, and pull again until a tight, smooth boule forms. Place, seam side up, in a banneton (proofing basket) or a medium bowl lined with a kitchen towel heavily dusted with bread flour. Loosely cover dough with towel, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1½ hours.
  4. When dough has 30 minutes left to rise, place Dutch oven and lid in cold oven. Preheat oven to 500°F (260°C).
  5. Dust a piece of parchment paper with semolina flour, and turn out dough seam side down. Score dough, if desired. Carefully remove hot Dutch oven from oven; remove lid, and place dough, on parchment, in Dutch oven. Cover with lid, and place back in oven.
  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 of loaf registers 200°F (93°C), 20 to 30 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack before slicing or storing.
Notes: Semolina Bread | King Arthur Baking, In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, about 3 to 4 minutes. DESIRED DOUGH …
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