Semolina Bread Shockingly Good with Simple Secrets
Bake shockingly good semolina bread with simple secrets for a golden crust, chewy crumb, and easy steps. Perfect for weeknight loaves and beginners.
Ingredients
Base Loaf (1 large boule or batard)
- Durum semolina fine or rimacinata — 275 g
- Sunny color and nutty flavor.
- Bread flour — 225 g
- Adds strength for a chewy crumb.
- Warm water 24–27°C — 330–350 g
- Start at 340 g; adjust 1–2 tbsp for dough feel and climate.
- Instant yeast — 6 g about 2 tsp
- Use 8 g active dry; bloom in part of the warm water if preferred.
- Fine sea salt — 10 g about 1¾ tsp
- Olive oil — 15 g 1 tbsp
- Tenderizes and boosts aroma.
- Honey or sugar — 10 g 2 tsp
- Gentle sweetness and faster browning.
Optional Boosters
- Diastatic malt powder — 2–3 g
- Enhances color and oven spring especially in low-sugar bakes.
- Vital wheat gluten — 5–8 g
- Use if your bread flour is weak or you want extra structure.
For Shaping and Finish
- Rice flour + semolina for dusting the banneton
- Prevents sticking and keeps patterns sharp.
- Sesame or nigella seeds for topping
- Classic crunch and bakery look.
- Parchment paper for easy transfer to a Dutch oven or stone
Smart Swaps and Notes
- Flour ratio: 50/50 works well too; more semolina = deeper golden crust slightly more tender crumb.
- Hydration: Aim for a soft tacky dough. If using coarse semolina, lean toward the higher water range.
- No-knead path: Drop yeast to 2 g use 360 g water, and bulk ferment 12–18 hours at cool room temp.
- Sourdough variant: Replace yeast with 100 g ripe starter 100% hydration, reduce water to 310–320 g, and extend rise times.
Instructions
Before you start
- Preheat a Dutch oven with its lid to 245°C / 475°F for 45 minutes, or place a baking stone/steel on the middle rack and a metal pan on the lower rack for steam.
- Set out parchment, a banneton or bowl lined with a floured towel, and a sharp lame or knife.
Mix and quick autolyse (10 minutes)
- In a bowl, whisk 275 g durum semolina (rimacinata) and 225 g bread flour.
- Add 340 g warm water and stir until no dry spots remain.
- Cover and rest 10 minutes. This short pause hydrates semolina for better gluten and a chewy crumb.
Add yeast, salt, and enrichers (3 minutes)
- Sprinkle in 6 g instant yeast, 10 g fine salt, 15 g olive oil, and 10 g honey.
- Mix with a dough hook on low 2–3 minutes or by hand with a damp scraper until cohesive and slightly tacky.
- Dough should feel soft, not sticky. Add 5–10 g water if stiff, or dust a pinch of flour if overly wet.
Develop the dough (8 minutes or folds)
- Mixer path: Knead on medium-low 6–8 minutes until smooth and elastic.
- Hand path: Perform 3 rounds of stretch-and-fold every 10 minutes during the first 30 minutes.
- Target: a light windowpane and a plump, satiny ball.
Bulk ferment (60–90 minutes)
- Place dough in a lightly oiled bowl, cover, and ferment warm (24–26°C / 75–79°F).
- It’s ready when puffed by ~70%, jiggles when shaken, and shows small surface bubbles.
- If your kitchen is cool, add 30–45 minutes. Trust the look over the clock.
Pre-shape and bench rest (15 minutes)
- Turn dough onto a lightly floured counter.
- Pre-shape into a loose round. Cover and rest 15 minutes to relax gluten.
Final shape and proof (30–45 minutes)
- Shape a tight boule or batard, creating surface tension by tucking the edges under and rolling gently.
- Place seam-side up in a rice flour–dusted banneton.
- Proof until slightly springy and passes the poke test: a floured fingertip indentation springs back slowly, leaving a faint mark.
7A) Bake in a Dutch oven
- Flip dough onto parchment, seam-side down. Score 1–2 cm deep with a clean slash to guide oven spring.
- Load into the preheated pot, cover, and bake 20 minutes.
- Uncover and bake 15–20 minutes more until deep golden crust forms and the loaf registers 96–99°C / 205–210°F internally.
7B) Bake on a stone/steel with steam
- Slide the scored loaf (on parchment) onto the hot stone.
- Pour 1 cup hot water into the lower pan and close the door immediately.
- Bake 15 minutes with steam, then vent the oven, remove the pan, and bake 15–20 minutes more to color.
Cool completely
- Transfer to a rack and cool at least 60 minutes before slicing. This sets the crumb and prevents gumminess.
Signs you nailed it
- A bold, blistered golden crust, a rhythmic hollow thump on the bottom, and a fragrant, nutty interior with even openness.
Notes
Nutrition Per Serving (estimate, based on 275 g durum semolina, 225 g bread flour, 15 g olive oil, 10 g honey)
- Calories: ~165 kcal
- Carbohydrates: ~32 g
- Protein: ~5 g
- Fat: ~2 g
- Saturated Fat: ~0.3 g
- Fiber: ~1–2 g
- Sugar: ~1 g
- Sodium: ~330 mg