100 Semolina Bread Recipes

Steps:

• Mix the salt into the warm water (120F-130F) and pour into the bread machine pan. Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour). If necessary, add 1/2 teaspoon ascorbic acid (Vitamin C) to help the yeast feed.
• Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings.
• Push start and come back in 3 1/3 to 4 hours. :-).

Steps:

• For Starter:
• Combine 1/4 cup warm water and yeast in medium bowl. Let stand until yeast dissolves, about 10 minutes. Stir in 3/4 cup plus 4 teaspoons room temperature water. Add flour in 3 additions, stirring well after each addition Stir until mixture has consistency of thick sticky dough, about three minutes. Light oil large bowl. Transfer starter to a bowl. Cover with plastic; let rise at cool room temperature until tripled in volume (starter will be slightly wet and thick), at least 6 hours and up to 24 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)
• For Bread
• Pour 2 1/2 cups warm water into large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over; let stand until dissolved, about 10 minutes. Measure 2/3 cup starter (reserve remainder for another use). Rub between fingers, allowing starter to drop into yeast mixture (starter will be stringy). Beat until some of the starter dissolves. Combine flour, 3 3/4 cups semolina and salt in large bowl. Add to yeast mixture in 3 additions; beat until incorporated. Turn out unto floured surface; knead until smooth and elastic, about 6 minutes.
• Oil large bowl. Transfer dough to bowl, turning to coat with oil. Cover bowl with plastic. Let rise in warm draft-free area until doubled in volume, about 1 hour.
• Butter 2 heavy large baking sheets. Punch down dough. Divide into 4 pieces. Cover 3 pieces with clean towel. Roll remaining piece on floured surface to 14x8 inch rectangle. Starting at 1 long edge, roll up dough jelly roll style. Press ends and seam to seal. Bend dough into half-circle. Using sharp knife, cut 1/2-inch-deep incisions every 1 1/2 inches in the top of the dough. Sprinkle with additional semolina. Place on a prepared sheet. Repeat rolling and shaping with remaining dough pieces.
• Cover shaped dough with clean towel. Let rise in warm draft-free area until doubled, about 45.
• Meanwhile, position 1 rack in bottom third. If available, place baking stone on rack and preheat oven to 450°F. Let stone heat at least 30 minutes.
• Place 1 baking sheet on each stone. Bake until bread is golden brown and sounds hollow when tapped on the bottom, alternating sheets between racks halfway through baking, about 25 minutes. Cool bread on racks.

Steps:

• Place the above ingredients into your bread machine pan in order given.
• Set machine to make a 1 1/2 pound loaf.
• Take out of machine as soon as it is done.

Steps:

• Make the starter: In a medium bowl, whisk together durum flour and yeast; then whisk in water and stir until very smooth for 2 mins; scrape down the sides of the bowl and cover with clingwrap.
• Combine the 1/4 cup of durum flour and the 3/8 tsp of yeast, then whisk in the salt.
• Gently scoop it onto the sponge to completely cover it, cover with clingwrap and allow to ferment for 1-4 hours at room temp (up to 24hrs in the fridge, remove from fridge 1 hr before mixing the dough).
• Mix the bubbly starter together with flour mixture (covering the top of starter) using a wooden spoon until all flour is moistened.
• Knead the dough in the bowl until it comes together, then scrape it onto a surface floured with some of the remaining durum flour and knead for about 5 minutes.
• Add more reserved durum flour as needed to keep dough from sticking (use a bench scraper to scrape and gather the dough as you knead).
• The dough will be slightly tacky and cling slightly to your fingers; cover it with the inverted bowl and allow to rest for 20mins.
• Knead dough for another 5 mins until it is smooth and elastic, adding more reserved durum flour if necessary.
• It's ok if dough is still slightly tacky, but you should be able to form a ball and holds its shape.
• Let the dough rise in a lightly oiled bowl, covered with clingwrap, until doubled in bulk 1 1/2- 2 hours.
• Turn the dough out onto lightly floured counter and shape it into a torpedo-shaped loaf (or regular loaf), set it into a parchment-lined baking sheet.
• Cover it loosely with oiled clingwrap and let rise again until doubled in bulk (1 hr- 1 hr 15 mins); when the dough is ready to be baked, a fingertip-depression will very slowly fill inches.
• One hour before baking, preheat oven to 450F, with a cast-iron skillet or sheet pan on the floor of the oven.
• Make a few 1/4-1/2 inch deep slashes in the top of the dough with a sharp knife.
• Mist the dough with water and quickly set the baking pan on the hot stone/sheet pan; toss 1/2 cup of ice cubes into the pan beneath and immediately shut the oven door.
• Bake for 20mins, lower the temp to 400F and continue baking for another 10-20mins, until bread is golden brown (skewer inserted in the middle comes out clean or instant read thermometer read 208F).
• For crispier crust, lift the bread from the pan with a heavy pancake turner about halfway through baking and set into directly on the baking stone.
• When the bread is done, cool completely on wire racks.