Yes, this is another sourdough recipe.
(WARNING: DO NOT buy or create a sourdough starter. It’s addictive to play with.)
After using up some excess sourdough starter for the hot cross buns, I was left with the remaining jar staring me in the face every time I looked toward the top of the fridge. I’m still searching for the perfect starter only/no commercial yeast recipe but ran across a recipe for a semolina sourdough bread. Semolina is a golden, very high gluten flour used mainly for pasta. The recipe still used commercial yeast but I have had this semolina in my pantry for a couple of years so I decided to use it up.
And it was a much more successful bake than previous ones.
I had a nice rise in the final proof … even if oven spring was so-so. I’d probably try a higher temperature (400-450 deg F) on a future attempt. Even 500 deg F. I was concerned about the baking because I forgot to proof my yeast (the original recipe called for the dough to be made in the bread machine with instant yeast and I wasn’t paying attention when I made it by hand with regular dry yeast granules) and I still found yeast granules in the dough before the first proof. I ended up kneading for a second time after letting the dough rise for one hour in a warm locate and then letting it rise for a second hour. And then I deflated the dough and shaped and proofed for a third time. That probably accounted for my poor oven spring.
I wrote up the recipe as I would do it next time with the yeast proofing instructions. 🙂
Hybrid Semolina Sourdough Bread – makes 1 x 1 1/2 lb loaf
1 tbsp sugar
3/4 cup plus 2 tbsp warm water
1 1/2 tsp active dry yeast
1 1/2 tsp salt
2 1/4 cups #1 semolina flour
3/4 cup sourdough starter
1-2 tsp vegetable oil
3 tbsp cornmeal, to coat proofing bowl
1 1/2 tsp sesame or poppyseeds (optional)
In a medium bowl, add warm water and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the water and stir. Let sit for 5-10 minutes until foamy.
In a large bowl, combine the semolina flour and salt. At the proofed yeast mixture and sourdough starter. Stir well.
Transfer to a working surface and knead for about 5 minutes. Shape into a ball.
Coat a large bowl with a teaspoon or two of vegetable oil, add the ball of dough to the bowl, rotate a bit to coat the dough, cover with saran wrap and place into a warm place for 1-1 1/2 hrs until doubled.
Turn the risen dough onto the working surface, punch down and form into a round shaped loaf. Dust a bread rising basket with the cornmeal and place your loaf into it.
Preheat oven and a pizza baking stone (or a metal baking sheet if you don’t have a baking stone) to 375 degrees F
Cover dough with a clean towel and let rise in a warm place, about 1 hour or until double in size. You can sprinkle the top with sesame seeds, if you wish.
After dough has risen, carefully turn it out onto the hot pizza stone and bake. (I turned it out onto a sheet of parchment paper, scored and then transferred the bread, paper and all, onto the preheated metal baking sheet.)
Bake for about 45 minutes. Check that it’s done by knocking on the bottom of the bread and listening for a hollow sound.
Nice, golden brown bread loaf bottom on the metal baking sheet
Cool on a wire rack before cutting.