I really enjoy breads made with Semolina flour…probably because of the creamy color and nutty flavor it gives breads and pizzas.
Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman has formulas for four different kinds of Semolina breads. The first one I made utilized a yeasted pre-ferment. I adapted the recipe and made it similar to Pane Siciliano, one of my favorite Semolina Breads.
This version is made with a sourdough starter (liquid levain) which gives it a little bit of a tangy flavor. It’s made with about 40% bread flour and 60% durum flour. Instead of shaping the bread into round or oblong loaves, I shaped it into an S-shape similar to the Pane Siciliano. I added white sesame seeds to the dough and sprinkled black sesame seeds on the outside because I ran out of white sesame seeds.
We enjoyed this bread toasted with butter and spread with jam. It has a delicious crunch due to the sesame seeds in the dough and on the crust.
Thanks for visiting the Bread Experience bread-baking blog. I hope you’ll join me again soon.