Sourdough Semolina Bread

Step 1

Combine the starter, water and 1 1/2 cups of the all purpose flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.

Step 2

If using a stand mixer, switch to the dough hook. Add the salt, the semolina flour and the remaining 1/4 cup all purpose flour. Mix until the dough begins to form a ball around the hook. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. This dough will be fairly sticky at this point. Knead for 5 minutes.

Step 3

Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.

Step 4

After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.

Step 5

Cover the bowl and after 60 minutes turn the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate overnight.

Step 6

Remove the dough from the refrigerator and dump it onto floured surface. Without kneading, use your cupped hands to form the dough into a smooth ball. Cover lightly with a kitchen towel or plastic wrap and let the dough rest for 20-30 minutes.

Step 7

Uncover the dough and reshape the dough into a smooth ball. Combine the 2 tablespoons of semolina and all purpose flour and use that to dust the proofing basket. Place the dough, smooth side down, into the proofing basket. If you don't have a proofing basket set the dough directly onto a sheet of parchment paper or onto a wooden peel sprinkled with the semolina/ap mix.

Step 8

Cover the dough and leave in a warm place until it's almost doubled in size and it springs back slowly when poked, about 1 1/2-2 hours depending on the room temperature and dough temperature. Meanwhile, preheat the oven to 425°F. Place a Dutch oven with a lid (or a pizza stone) into the oven to preheat.

Step 9

If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over. Use a single edge razor or very sharp knife to cut a 1/4" deep X or square across the top of the loaf. Remove the preheated pan from the oven and remove the lid. Use the parchment to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet or slide the loaf onto the baking stone.

Step 10

Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and pale in color.

Step 11

Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes. If you're baking the bread on a sheet pan or baking stone the total baking time may be shorter.

Step 12

Cool completely on a wire rack before slicing.