Semolina bread

I make a sourdough semolina by simply replacing half the flour with semolina, though I have gone as high as 2/3s with no ill effect. It take a little longer to fully rise, but otherwise is produced in the same manner as my normal sourdough loaf. I do my final mixing and kneading in my bread machine, then oven bake, usually in a clay loaf pan.

1 cup starter (if you don't do sourdough, this might work: 4 fl. oz of water with 4 oz. of all-purpose flour, cover and let sit at room temp overnight for a mild starter) 5 ounces water 6 ounces bread flour (I use King Arthur) 6 ounces semolina flour 1 teaspoon sugar 1 teaspoon salt 2 teaspoons sesame seeds

place starter in bowl, mix in all the water, then slowly add the bread flour until fully incorporated. Cover and let work at room temperature until nice and bubbly. Dump in bread machine, add semolina flour, sugar and salt; process on dough cycle. After dough has risen and is punched down by the machine, remove, shape or place in loaf pan with sesame seeds evenly spread on the bottom. I do the final rise in a proofing box whose bottom is lined with a hot, wet towel to keep the moisture level up and temperature a bit above room temperature. My proofing boxes are Rubbermaid snap seal, see through, plastic boxes I picked up at Lowes for $2 for the small (loaf) size and $4 for the large (buns, boules, baguettes, etc). After fully risen, I carefully slash and bake. When using the clay loaf pan, I start with a cold oven, set to 400F and bake for 25-30 minutes. When making other shapes, I preheat oven to 400F and bake 20-25 minutes on a stone (the sesame seeds on the bottom will help with sliding the loaf from peel to stone and back.

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