Semolina Bread Recipe – A Perfectly Rustic Artisan Loaf

Welcome to Love With Recipes, where we explore the art of baking through detailed, step-by-step recipes that bring the warmth of homemade food right to your table. Today, we’re diving into the delightful world of artisan bread with this Semolina Bread recipe. With its golden crust and tender crumb, this bread is perfect for family dinners, sandwiches, or simply enjoying with a drizzle of olive oil. Let’s get started!

Ingredients and Nutritional Information

Below is a detailed breakdown of the ingredients used to prepare this recipe, divided into the steps for making the pre-fermented dough (biga) and the final dough.

Ingredient	Quantity	Nutritional Information per 100g
Semolina (remilled durum wheat)	150g	360 kcal, 12g protein, 70g carbs, 1.5g fat
Water (room temperature)	75g	0 kcal, 0g protein, 0g carbs, 0g fat
Fresh yeast	5g	10 kcal, 1g protein, 0g carbs, 0g fat
Semolina (remilled durum wheat)	600g	360 kcal, 12g protein, 70g carbs, 1.5g fat
All-purpose flour (Type 0)	100g	360 kcal, 10g protein, 76g carbs, 1g fat
Water	520g	0 kcal, 0g protein, 0g carbs, 0g fat
Fresh yeast	4g	8 kcal, 1g protein, 0g carbs, 0g fat
Fine salt	20g	0 kcal, 0g protein, 0g carbs, 0g fat

Step-by-Step Instructions

1. Preparing the Pre-fermented Dough (Biga)

The biga, or pre-ferment, is the foundation of this semolina bread. It enhances flavor and texture while contributing to the loaf’s distinctive character.

Combine Ingredients:
- In a mixing bowl, add 150g of semolina.
- Dissolve 5g of fresh yeast in 75g of room-temperature water. Stir until fully dissolved.
- Pour the yeast mixture into the bowl with the semolina.
Mix the Dough:
- Using your hands or a spatula, combine the ingredients until a cohesive dough forms. The texture will be firm but pliable.
Rest and Ferment:
- Cover the bowl with plastic wrap or a damp cloth. Let it rest at room temperature (around 20°C) for 16-18 hours.
- Note: The biga will not rise significantly, but it will develop a mild aroma and slight elasticity.

2. Making the Final Dough

Gather Ingredients:
- Place 600g of semolina, 100g of all-purpose flour, and 520g of water in the bowl of a stand mixer.
- Add the prepared biga and 4g of fresh yeast.
Knead the Dough:
- Use the dough hook attachment on medium speed. Knead until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl. This process may take about 10-12 minutes.
Add Salt:
- Gradually incorporate 20g of fine salt into the dough. Knead for an additional 2-3 minutes to ensure even distribution.

3. Resting and Folding the Dough

Initial Rest:
- Transfer the dough to a lightly floured work surface. Cover it with a clean kitchen towel and let it rest for 10 minutes.
Folding Process:
- With damp hands, stretch and fold the dough by lifting its edges and folding them toward the center. Rotate the dough slightly and repeat until a smooth ball forms.
- Allow the dough to rest for 10 minutes. Repeat this folding process three more times, resting for 10 minutes between each fold.

4. Bulk Fermentation

Prepare a Bowl:
- Lightly grease a large bowl with olive oil (a wooden bowl is ideal). Place the folded dough inside and cover it with plastic wrap or a damp towel.
First Rise:
- Let the dough rise at room temperature for 3 hours or until it doubles in volume.

5. Shaping and Proofing

Shape the Loaf:
- Dust your work surface with semolina. Gently turn out the dough and shape it into a long loaf or baguette-style form.
- For a rustic look, you can also shape the dough into a round boule.
Second Proof:
- Place the shaped dough on a parchment-lined baking sheet. Cover it loosely with plastic wrap or a cloth. Let it proof for 30 minutes in a warm spot, such as a switched-off oven with the light on.

6. Scoring and Baking

Score the Dough:
- Using a sharp knife or razor blade, make a central slash along the length of the loaf. Alternatively, create a series of diagonal cuts for a decorative look.
Bake:
- Preheat your oven to 250°C (482°F) in static mode.
- Place the bread on the lower rack and bake for 45 minutes.
Cool Completely:
- Turn off the oven and transfer the bread to a wire rack. Let it cool completely before slicing. This step ensures the crumb sets properly.

Serving Suggestions

This semolina bread is incredibly versatile and pairs beautifully with a variety of dishes:

Dipping Oil and Herbs: Serve with extra virgin olive oil, fresh herbs, and a sprinkle of sea salt for an appetizer.
Sandwiches: Use it to make hearty sandwiches filled with fresh vegetables, cured meats, or cheeses.
Breakfast Toast: Toast slices and spread them with butter, honey, or jam.

Tips for Success

Hydration Matters: Adjust the water