Delicious seeded semolina bread made with sourdough, seeded crust give nice crunch on the outside and great as toast
It has been a while I posted a recipe of sourdough bread. I don’t know why, I make it often but got no time to write a post. Yes for me writing a blog post is little bit job. I can’t do it in a single day. It takes few days to get it ready. I made this seeded semolina bread last weekend. Yes it is covered with sesame seeds both black and white I like the crunch it gives while biting.
Earlier I have tried semolina bread which is Pane in cassetta di altmurua from Italy. That is not sourdough bread I used instant yeast to make it. Nowadays I like to bake only bread rich with loads of butter, eggs with instant yeast where as rest of normal breads using sourdough. I like the tanginess and the unique taste which sourdough. I adapted the recipe from my favorite Bread baking book “ Tartine Bread “ by Chad Robertson. His recipe is first one which gave characteristic sourdough taste and structure to my sourdough bread.
Since I don’t have semolina flour in my hand, I grounded some semolina which I have. Semolina bread is everyday bread in Italy. Also you need to watch on the water content of the recipe. You can even substitute all purpose flour with whole wheat flour. I will do that next time. For now I tried with all-purpose flour and semolina which is 30:70 ratios. Also if you want you can use your favorite seeds. I used only black and white sesame seeds since I don’t have poppy seeds in my hand. After baking, toasted seeds give great compliment to nutty semolina.
I found that this bread is also easy to slice as it holds the shapes very well. It tastes great when you lightly toast them with butter and jam. You can also have them dipping in the simple olive oil. If you are fan of sourdough bread likes me then why wait give it a try.
Here is how I made the semolina seeded bread
Leaven with water, flour mix
During first two hours of bulk fermentation, stretch and fold the dough every 30 minutes interval. Then another 3 hours every 1 hour interval. once you finish the bulk fermentation
Black and white sesame seeds
Shaped loaf ready for proof in refrigerator overnight.
Ready for baking
Seeded semolina bread
- 100 g Leaven
- 375 g plus 25g Water 80F
- 350 g Semolina flour I ground the fine semolina in my hand
- 150 g bread flour
- 10 g salt
- 35 g each black and white seasme seeds for coating
Night before baking
- add 1 tablespoon of mature sourdough starter into 100g water and 100g ( 50/50 flour blend made with whole wheat flour and all purpose flour) place in bowl and set aside for over night. That is your Leaven.
- when you are ready to make dough mix 375g water in a bowl and add the leaven and stir to disperse. Add the semolina flour and the bread flour using your hands, mix well so that set aside for autolyse for about 23 to 40 minutes.
- After 40 minutes add the salt and rest of warm water to dough and mix well set aside for bulk fermentation.
- During first two hours of bulk fermentation, stretch and fold the dough every 30 minutes interval. Then another 3 hours every 1 hour interval. once you finish the bulk fermentation
- Then place the dough into a plate with black and sesame seeds
- and roll well so that seeds get coated very well. Place it in a banetton and set aside for second fermentation for overnight in refrigerator.
On the day of baking
- Pre-heat oven to 500F and place a dutch oven along with lid.
- When you are ready to bake transfer the dough parchment paper and place it in the hot oven.
- Return the loaf to bake and reduce the temperature to 475F and bake for 20 minutes with lid closed.
- Then carefully remove the lid and bake for another 20-25 minutes until the crust become brown in color.
- Transfer the loaf to cooling rack and set aside for few hours before cutting them.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.