Wednesday, January 27, 2010

semolina boule


Semolina flour is made from durum wheat. Durum means "hard" in Latin (similarly, in Spanish "duro" means "hard"). Durum is the hardest species of wheat, which means that it has high protein and gluten, so when the flour is mixed with water and yeast, strong gluten bonds form. This makes a rich, high-protein, puffy bread, or a tough dough, which is why semolina is commonly used to make pasta.



2 3/4 tsp active dry yeast
1 5/8 cups warm water
2 Tbsp sugar
2 cups semolina (I used Bob's Red Mill
2 cups bread flour
2 Tbsp olive oil
1 3/4 tsp salt


Put ingredients in bread machine, in order. Start the "dough" cycle. Take dough out.
Shape into a loaf and put in a floured banneton or bowl or basket to proof for an hour, covered by a towel.
Preheat the oven for that same hour at 450 degrees Farenheit.
Bake for 25 minutes, or until the crust is brown.
Take the bread out, let cool for 15 minutes.


  1. Maria, I love your blog and the pictures keep getting better and better. I have to start trying the recipes.
    Un abrazo,
    Ana Maria Cordoba.