Perfect Sesame Semolina Bread

 I made a nice loaf on a nice Sunday and shared a picture online. Well...the requests for a recipe poured in so here it is.

Bread making should not be intimidating, but it does take practice, or at least repetition.

The more you do it, the better feel you get, and it is all about feel. Ratio and feel. the ratio of flour to water and the feel of the dough. This dough is quite moist, so think when you are kneading it, bubble gum. A board scraper/dough cutter is the best tool to use, and they are cheap so if you don't have one, get one. It will help you flip wet dough and also is great for clean up of your work board.

The essential tool when baking bread

Here is my basic recipe for Sicilian style Sesame Semolina bread. It is my FAVE! The crust will rip the roof of your mouth, I promise!

Remember to use the recipe to ratio up or down depending on how much bread you are making. This recipe make one nice 18-20 oz loaf.

Professionals weigh their ingredients, home cooks usually don't so I'll give you both measurements.

Ingredients

The flour mix

2 cups All Purpose flour / 9 oz/240 gr

1 cup semolina flour / 5.75 oz/163 gr

2 Tsp salt

1 Tbls olive oil, added later

The "Sponge"

1 1/2 cup warm water (110-115f) Too hot will kill your yeast!

2 Tbls instant dry yeast

1 Tbls of honey

Topping

Water

sesame seeds

kosher or medium coarse salt

Put the sponge ingredient in a large measuring cup or stainless steel mixing bowl and stir well, dissolving all the yeast and honey Put in a warm place like the back of the stove to foam. In 5-10 minutes it should have a head, like beer that was poured too fast.

Put your dry ingredients in a stand mixer.

Using the dough hook or paddle attachment, Mix for a minute then add the sponge.

Let the machine run on medium low for about 5 minutes. If the dough seem sto dry add a little water.

Move this dough to a well floured board.

Knead for at least 3 minutes using a board scraper to keep it from sticking. Add a little more flour a sprinkle at a time of the dough is too wet.

Proofing:

I prefer a slow proof as it give the dough better structure and a slight tang. The proteins strands develop different when slow proofing, making the bread easier to digest.

If you are in a rush, a one hour proof in a warm place will work too.

Slow Proof:

Proof in an lightly oiled bowl with enough room for the dough to tripe in size. (I put the oil on a paper towel and wipe the inside all over. )

Cover with plastic wrap and let proof in a cool place overnight. (I have a table in my basement).

Fast Proof:

Follow the same oiled bowl trick, the put the bowl in a warm place, near a heater or on top if the fridge. The dough will proof in a hoir or so.

Preheat oven to 425 with convection on if you have it

Put the dough back on the board and form your loaf.

Flour a pan and form the dough on that

Let rest another 15 minutes

Slit the top end to end

Brush well with water letting the walter go into the score in the bread. The water help the crust crisp.

Sprinkle with sesame seeds and kosher salt (or flake salt)

Bake for 25-30 minutes or until golden brown

Turn off oven and let it sit on counter fir 15 more minutes to “cure”

It’s tempting to cut when it’s hot but the bread is better if it stays intact until it is done steaming inside

It freezes very well.

That’s it

145Meri Puccio and 144 others

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