Sicilian sesame semolina bread from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 58) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

Ingredients

semolina flour
Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
- King Arthur Baking - United States
durum wheat flour
Buy Now
- King Arthur Baking - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

anya_sf on April 25, 2019

I just made one loaf, but had the same issues as Lepa, although I did get some oven spring, thank goodness. I'm not sure if it was the recipe or me. I did not have durum flour, so I substituted bread flour. The dough initially became a nice, round ball, but flattened out after 4 hours of proofing and never really rose up (just out) again. I couldn't shape the final loaf into a round - it stayed pretty flat. To simplify transferring the loaf to the oven, I let it rise on parchment paper on a baking peel and baked it on the parchment on the baking steel. Turns out my bowl wasn't quite wide enough for the steam chamber thing to work. After removing the bowl, the loaf did rise more. The resulting loaf was rather dense and I think slightly underbaked. The crumb was tight and chewy with a very chewy crust. The flavor did seem to lack salt. The bread made great toast though.
Lepa on February 23, 2019

I struggled a bit with this bread. I followed the directions for timing the fermentation/resting/ final rise but it seems over proofed(?) The loaves are large and flat. There was no oven spring. I struggled with transferring them to the baking stone. The first stuck to the peel and lost its round shape as I struggled to shake it off. I used a large metal bowl for steaming and the bread was so large it stuck to the side and I had to pry it off, which caused it to look even worse. The bread tasted good. It had a lovely crackly crust that was satisfying to eat. I think the bread could have used a bit more salt. I will probably try this again because I love semolina bread and because the crust was so delicious. I'm confident the issues were with my execution and not the recipe.