Description
This Semolina Loaf is baked in a ceramic cloche and can be made in an evening from start to finish. The semolina provides a lovely creamy color and makes a great loaf for toasting and cheese sandwiches.
Ingredients
Units
Scale
- 300 grams semolina flour *
- 200 grams all-purpose flour *
- 6 grams (1 1/8 tsp.) instant yeast
- 10 grams (1 1/2 tsp.) sea salt
- 15 grams (1 1 /2 T) olive oil
- 350 – 400 grams (1 1/2- 1 3/4 cups) water; divided
Instructions
- Measure the dry ingredients, except the salt, and place in a large bowl. Whisk together to combine.
- Pour in the water, reserving 50 grams (or a tablespoon), and mix using a wooden spoon or Danish dough whisk until it forms a sticky dough.
- Cover the bowl and let the dough rest (autolyse) for 15 minutes.
- Uncover the bowl and add the salt and the reserved 50 grams of water on top of the dough. Wet your fingers and mix until the salt is thoroughly incorporated into the dough. There shouldn’t be any undissolved salt crystals.
- Knead the dough until it forms a soft and pliable dough. Add a bit more flour if necessary. Recover the dough and let it bulk ferment for 45 minutes to an hour.
- Fold the dough after about 20 minutes then recover and let it continue bulk ferment until it is doubled in size.
- Punch down the dough and shape into a round loaf. Let the loaf rest on the counter for 10 – 15 minutes.
- Preheat the oven to 450 degrees F.
- Sprinkle the bottom of the cloche with cornmeal. Shape the loaf into a tighter ball and place in the cornmeal-dusted baker. Cover with a towel or the cloche lid and let the dough proof for 45 minutes to an hour, or until doubled in size.
- Uncover the dough, and score the loaf using a serrated knife or lame. I scored it like a plus sign, but you can make 3 slashes or whatever you prefer.
- Transfer the bottom of the cloche to the preheated oven and place the lid on top. Bake the loaf for 15 minutes or so, then remove the lid and continue baking until the loaf is browned and sounds hollow when tapped on the bottom, about 30 – 35 minutes total.
- Remove the loaf to a wire rack to cool completely before slicing and serving.
Notes
* 500 grams (~ 3 3/4 cups) total flour is used in this loaf. You can include bread flour, all-purpose, semolina, or a mixture of semolina and all-purpose flours.
If you use semolina flour, you’ll need a little more water.
Adapted from: Classic French Bread in Wine, Food & Friends by Karen MacNeil
- Category: Artisan Loaf