Semolina Bread

By norsegal8

Golden semolina flour gives this loaf a warm, sunny color, a tender crumb, and a nutty taste. Semolina loaves are often assiciated with Italian baking - perhaps because semolina flour is milled from durum wheat, the flour used to make pasta - but their texture and flavor make them good companions to any type of fare. You can mix this dough in a mixer or a food processor.

Ingredients

• THE SPONGE
• 1 cup warm water (about 110°F)
• 1 teaspoon active dry yeast
• 1 cup unbleached all-purpose flour
• THE DOUGH
• The sponge (above)
• 1/2 to 3/4 cup unbleached all-purpose flour
• 3/4 cup semolina flour
• 2 teaspoons salt
• 1 tablespoon olive oil

Details

Servings 1

Preparation

Step 1

TO MAKE THE SPONGE Pour the warm water into a medium bowl and whisk in the yeast. When the yeast is dissolved and is creamy, about 5 minutes, stir in the flour. Cover the bowl and let it sit at room temperature until the sponge doubles in volume, about 2 hours.

TO MAKE THE DOUGH IN A FOOD PROCESSOR, Scrape the sponge into a processor fitted with the metal blade. Add ½ cup of the all-purpose flour and the rest of the ingredients and pulse on and off until the dough forms a ball on the blade. If the dough doesn’t come together in a ball, add another ¼ cup of the all-purpose flour, a tablespoon at a time, pulsing to mix it in. Let the dough rest in the work bowl for 5 minutes, then process for a full 20 seconds. The dough will be sticky.

TO MAKE THE DOUGH IN A MIXER, Scrape the sponge into the bowl and add ½ cup of the all-purpose flour and the remaining ingredients. Mix on medium speed until you have a dough that is smooth and elastic but still somewhat sticky, about 5 minutes. If the dough is too soft, add up to ¼ cup more all-purpose flour, a tablespoon at a time.

FIRST RISE Turn the dough into an oiled bowl, cover the bowl with plastic wrap, and let the dough rest at room temperature until it doubles in volume, about 2 hours.

SHAPING AND SECOND RISE Turn the dough onto a floured work surface and deflate it by flattening with your palms. Pat the dough into a rough oval shape and then roll it, from one long side to the other, to form a plump loaf. Tuck the ends under, and transfer the loaf to a parchment-lined baking sheet. Cover it tightly with plastic wrap and allow it to rest until it doubles in size again, about 2 hours.

BAKING THE BREAD Preheat the oven to 400°F.
Holding a single-edge razor blade at a 30-degree angle to the loaf, slash lines on each side of the loaf from top to bottom. The slashes should be at an angle, and each should be about 1 inch away from the last. Make sure the lines don’t meet in the center of the loaf.
Bake for about 35 minutes, until deeply golden or an instant-read thermometer inserted into the bottom of the loaf reads 210°F. Transfer the bread to a rack and cool completely before cutting.

STORING The bread can be kept at room temperature for a day; cover it loosely with plastic wrap. For longer storage, wrap it airtight and freeze for up to 1 month. Thaw, still wrapped at room temperature.