Make Semolina Bread with Me! 

Semolina bread is a delicious classic Italian bread that you can make at home! A combination of Bread Flour and Durum Flour (Semola Rimacinata) gives this bread it's signature yellowish color.
Full recipe:
frannielovesfo...
INGREDIENTS
Poolish
100 g Bread Flour
100 ml Water
1 g Active Dry Yeast (1/4 tsp)
Final Dough
100 g Bread Flour
500 g Semola Rimacinata Flour (Durum Flour)
390 ml Warm Water
40 ml Olive Oil (approximately 4 tbsp)
15 g Salt
7 g Active Dry Yeast
Sesame Seeds *optional*
1 tsp Sugar to feed yeast
INSTRUCTIONS
In a small bowl, mix the ingredients for the poolish , cover and leave on the kitchen counter overnight.
Next day, mix poolish, final dough ingredients except for salt. Let it sit for 1 hour to hydrate.
To the bowl of a stand mixer, add the dough and salt. Mix for 5 minutes on medium speed.
Remove the dough, oil the bowl and place the dough back in, cover and let it rise until it doubles in size, about 1-2 hours.
Once risen, punch the dough down and cut into three pieces.
Flatten each piece to a rectangle. Fold the top down 1/3 of the way down. Fold the bottom up and seal the edge well with the heel of your hand. Roll the loaf to smooth it out.
Place a parchment paper onto a baking sheet and add the loaves. Spray with water and cover with a damp kitchen towel. Let it rise until it is puffy in appearance, about 30 mins.
In the meantime, preheat your oven with pizza stones to 425F. *If you don't own pizza stones, use an inverted baking sheet.*
Once the loaves have risen, use a lame or razor blade to cut slits onto the top of each loaf.
Spray with water and sprinkle with sesame seeds *Optional*
Place the baking sheet onto the preheated pizza stones or baking sheet. Spray the walls of the oven with water and shut the door.
Bake for 35-40 mins until golden brown. Place onto a wire rack to completely cool before cutting. This is the hardest part!
Tools I used in this video:
Baguette Pan
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Bowl Scraper
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Scale
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Oil Dispenser
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Bread Knife
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