Semolina Bread

Semolina bread

Please note that there is no commercial yeast in this bread. It is pure biology.

Sponge:

1 c semolina flour

2 C bread flour

2 t sea salt

2 T olive oil

¼ C dehydrated honey

1 C warm water

1. In a large bowl, mix all the ingredients together—not too much, just until the lumps are gone.

2. Cover the bowl and let rest in a warm place (See Notes) for about 3 hours.  At this point it should have doubled or even tripled in size. (You can do this part the night before and let it rise in the fridge. Just bring it to room temperature before you start the bread)

Bread:

Sponge

2+ C bread flour

1 t salt

1. To the sponge, add 1 C of bread flour and the salt. Mix well. (At this point you may need to use your hands—unless you have a stand mixer with a dough hook…) Slowly knead in the remaining flour. (Either by placing the dough onto a floured surface and kneading it in by hand or by carefully monitoring in the mixer. It is ready when the surface is no longer sticky and the dough responds to being gently poked by springing back to its original condition—if the dent remains, continue kneading. You should not need extra flour.)

2. Place dough into a lightly oiled bowl and cover tightly. Let it rise in a warm place until doubled in size. Gently deflate the dough, cover and let it rest for 10 minutes

3. Preheat your oven to 450F and place your rack on the lowest level. If you are using a baking stone place it on the rack. If you do not have a baking stone, place another cookie sheet into the oven. (You want your baking surface to be HOT)

4. Choose your shape and shape your bread. Place it on a cookie sheet covered with parchment paper and lightly cover with oiled plastic or a damp LINEN kitchen towel. (A regular towel will leave fuzz on your dough and is too heavy) Allow to rise until doubled. If you are using a bread pan, allow to rise until the dough is 1” above the top of the pan’s edge. Uncover the loaf and slash the top about ½ “ deep. (See Getting Started for steamy oven suggestions)

5. If rising on parchment, cut the paper so that there is about a 1—2 “ border around the loaf and carefully slide the bread onto your baking stone or heated cookie sheet. If using a bread pan, slide it directly onto the stone or sheet.

6. Bake until the crust is golden brown. This will take about 30-40 minutes (the interior will be about 180F)

7. Remove to a rack. Remember if you have used a bread pan to remove the loaf immediately from the pan and place it on the rack. (It will get soggy if you don’t). Allow to cool for at least 30 minutes before cutting.

Makes 1 large Boule, 2 medium baguettes or 1 large loaf