Semolina Sourdough Loaf

Golden-hued and subtly sweet, with a creamy crumb and crisp crust — a Southern Italian classic, reimagined.

At a Glance

• Loaf Style: Rustic round or oval

• Skill Level: Intermediate

• Total Time: ~22–26 hours

• Prep Time: ~30 minutes

• Yield: One medium loaf (~850g)

• Hydration: 76%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Dutch oven or baking stone

Ingredients

• 100g active sourdough starter

• 370g water (warm, ~78°F / 26°C)

• 300g bread flour

• 200g semolina flour (fine durum wheat)*

• 10g fine sea salt

*Note: Use fine semolina (also called durum flour or semola rimacinata), not coarse semolina meant for pasta.

Instructions

Mix and Rest (Autolyse)
1. In a large bowl, combine starter and water, stirring until the starter is dissolved.
2. Add bread flour and semolina flour. Mix until no dry bits remain and a shaggy dough forms.
3. Cover and rest for 45–60 minutes.

Add Salt
4. Sprinkle salt over the dough and gently fold to incorporate until the dough feels cohesive and slightly elastic.

Bulk Fermentation with Folds
5. Let the dough ferment at room temperature (74–78°F / 23–26°C) for 4–5 hours.
6. Perform 3–4 sets of stretch and folds during this time:
  • Wet your hands and gently lift one side of the dough, stretching and folding it over.
  • Rotate the bowl and repeat on all sides.
  • Cover and rest between each fold.

Semolina creates a slightly stiffer dough than standard bread flour — it should feel smooth and supple by the final fold.

Shape and Cold Proof
7. Turn the dough onto a lightly floured surface and gently shape into a round or oval.
8. Place seam-side up in a well-floured banneton or cloth-lined bowl.
9. Cover and refrigerate overnight for 8–16 hours.

Score and Bake
10. Preheat oven to 475°F / 245°C with a Dutch oven inside (if using) for at least 45 minutes.
11. Turn the dough out onto parchment, score the top cleanly, and transfer to the hot Dutch oven.
12. Bake covered for 20 minutes, then uncover and continue baking for 25–30 minutes until deeply golden.

Visual Cues

• Expect a creamy yellow crumb and slightly blistered crust.

• The loaf should feel light and sound hollow when tapped on the base.

Why This Works

Semolina adds richness, color, and subtle sweetness to sourdough without overpowering its tang. The result is a versatile loaf that pairs well with olive oil, cheeses, grilled vegetables, or even jam.