Artisan Dutch Oven Semolina Bread
This crusty bread made from semolina flour is one of my favorite breads to bake at home. This no-knead bread is very easy to make and therefore beginner friendly. The golden crispy crust and the moist pale yellow crumb give this bread a unique appetizing look and its flavor is an absolute delight!
Tools
- 1 large mixing bowl
- 1 Spatula
- 1 5-6 quart / 5.3 litre dutch oven (alternatively 2.75 quart / 2.4 litre)
- Parchment Paper
- A round bowl (roughly 10 inches) to form your bread loaf or a 10 inch proofing basket
Ingredients
- 12 g active dry yeast (35g fresh yeast)
- 2 cups lukewarm filtered water
- 2 teaspoon salt
- 2 teaspoon sugar
- 400 g Semolina Flour
- 260 g unbleached all-purpose flour
- some all-purpose flour for bowl and surfaces
Instructions
- Combine lukewarm filtered water, yeast, sugar and salt in a small bowl. Stir well until yeast, sugar and salt are completely dissolved set the mixture aside for at least 5 minutes.12 g active dry yeast, 2 teaspoon salt, 2 teaspoon sugar, 2 cups lukewarm filtered water
- Mix the dry ingredients, semolina and all-purpose flour in a large bowl.400 g Semolina Flour, 260 g unbleached all-purpose flour
- When the yeast mixture starts forming small bubbles, pour it into the flour mix.
- Combine all ingredients, using a spatula.
- Continue to knead the dough by hand. If the dough is too sticky, make your heands slightly wet to prevent the dough from sticking to your fingers.
- When all ingredients are combined well to a smooth dough, cover the bowl and let the semolina bread dough rest at a warm place for 45-60 minutes or until doubled in size.
- Take the risen semolina dough and gently form a round loaf on a floured surface. Then, transfer the dough loaf into a floured 10 inch proofing basket or a similarly sized round bowl with floured parchment paper. Preheat the oven to 480℉ / 250℃ and place the empty dutch oven with lid in the oven to preheat. Cover the dough and let it proof, while the oven is preheating.some all-purpose flour for bowl and surfaces
- Using oven mittens, take the hot dutch oven out of the oven and place it on a heat-resistant surface (be careful at this step not to burn yourself). If you used a proofing basket, transfer the loaf on a piece of floured parchment paper and then into the dutch oven. If you used a bowl, simply lift it out of the bowl using the parchment paper and transfer the dough loaf into the dutch oven. This step is not mandatory, but I usually slice the surface of the dough slightly with a knife to avoid that the crust randomly breaks while baking. For this semolina bread, I chose a simple cross cut.
- Cover the dutch oven with the lid and place it back in your oven.
- Bake your bread for 30 minutes with the lid closed.
- After 30 minutes, remove the lid from the dutch oven and bake for another 10 minutes until the crust is golden.
- Remove the dutch oven from the oven and let the bread cool down, After 10 minutes, transfer the loaf onto a cooling rack and let it cool down for another 15-20 minutes before slicing.
Notes
Prepare ahead of time:
If you would like to prepare this bread one day ahead, place the covered bowl in the fridge and let the dough rise overnight. The next day, let the dough sit at room temperature for 60-90 minutes, then proceed with step 7.
Which Dutch Oven to use
I use a 5.3 l / 5.6 quart round enameled cast iron dutch oven. If you only have a 2.4 l / 2.75 quart dutch oven, reduce the recipe to half OR split the bread dough into two equal portions and bake two loaves of bread.
NUTRITION FACTS
Calories: 123kcal (6%) | Carbohydrates: 25g (8%) | Protein: 4g (8%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 235mg (10%) | Potassium: 57mg (2%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1IU | Vitamin C: 1mg (1%) | Calcium: 6mg (1%) | Iron: 1mg (6%)
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