sourdough loaf with part semolina flour


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This is my second time adding semolina flour into sourdough.

This time something really worked; this was the best rise I have ever seen with my starter 🙂

Not sure whether I have a starter that evolved and works robustly at our cold climate (rises even at ~17C, which is the temperature of my kitchen) or it was the semolina flour that kicked the dough a little bit, I am not sure. But whatever it was, this recipe is something that I sure will try again in the future 🙂

 

Recipe

1.5 cup of starter that is fed with 2/3 cups of whole wheat flour and 1/3 cup of water a night before and again in the morning

Add to the starter 1 tbs of salt, 2 tbs of sugar, 2 cups of bread flour, 1 cup of semolina flour, and 1 cup water. Mix well and knead 4-5 minutes

Cover and let rise at room temperature, with occasional stretch and fold (I did a total of 5 of these)

Let rise at room temperature over night

The next day, shape the loaves (I tried one baton and one whirled loaf; the latter one did not turn out to be great-looking, but you can try to shape your loaves as you wish. I floured a large piece of parchment paper and placed the loaves on it on a cookie sheet). Place in a big plastic bag and let proof at room temperature for 2 hours

After proofing, heat the oven to 375 F and bake the loaves for 45 – 50 min

Sprinkle with a minute amount of water, cool for 5-10 min, and enjoy 🙂

 

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5 thoughts on “sourdough loaf with part semolina flour

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    1. ha ha :)) I thought I could never bake myself, but things turned out around and now I am doing okay. It makes me very proud of myself; I am self-sustaining and it is so healthy.. each bread is different than the previous as well – so there is always some sweet excitement and anticipation about it 🙂

      Liked by 1 person

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