The sourdough bread with re-milled semolina has a rustic and irresistible taste and aroma that you’ll love from the first bite. It is characterized by a soft and airy crumb with an intense straw-yellow color and a perfectly crispy crust. Semolina bread is perfect for making appetizing and tantalizing bruschettas, accompanying meat and fish, legumes, vegetables, and cheeses; or fruit, jams, sweet spreads, etc… If you haven’t tried it yet, do it, because it’s really worth it. Moreover, it is very easy to make and keeps for 5/6 days, well closed in a paper food bag.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 14 Hours
- Portions: about 2 lbs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz sourdough starter
- 1.1 lbs re-milled semolina
- 1.6 cups Water
- 0.5 oz Fine salt
Preparation
1) After refreshing the sourdough starter as we are already accustomed to doing, take the quantity we need and let it rise until doubled.
2) When it is well risen, transfer it to the bowl of a stand mixer. Add the semolina, the water, and knead for about 5-6 minutes with a dough hook.
3) Add the salt at the end and continue kneading until fully absorbed and you have obtained a soft but compact dough that we will let rise until doubled, well covered, making sure to sprinkle it with more semolina to prevent sticking to the container or cloth in which it is wrapped.
3) When the dough has doubled in volume, turn on the oven and set it to maximum temperature. Place a steel pot without plastic or wooden parts on the lowest oven rack and let it become very hot.
4) When the oven has reached temperature, without burning yourself, carefully remove the pot, flip the risen dough into it in one go, cover the pot immediately with the lid, and put it back in the oven for 40 minutes.
5) After 40 minutes, carefully remove the pot again, take the bread out of the pot, and place it back in the oven at mid-height, at 356°F, for a maximum of 15/18 minutes. At the end of cooking, open the oven door slightly for a few moments to let out excess moisture. Then let the bread cool in the oven or out in the open air before cutting it…. The aroma in the house will be irresistible.
