Rustic Semolina Bread Loaf

Across Southern Italy, semolina bread reflects simplicity — durum wheat, patience, and technique. This fold-method loaf develops structure gradually rather than through intensive kneading, creating bread with gentle chew, golden color, and rustic character.

Finished with a light mist of water and sesame seeds before baking, it delivers the unmistakable aroma and texture of a traditional Southern Italian bakery loaf fresh from the oven.

Rustic Semolina Bread (Fold Method)

Makes: 2 medium loaves (Serves 8–10)
Prep Time: 25 minutes active
Rise Time: 3½–4½ hours
Bake Time: 35–40 minutes

Ingredients

Dough

• 3 cups (420 g) bread flour

• 2 cups (320 g) fine semolina flour (semola rimacinata preferred)

• 2¼ tsp (7 g) active dry yeast

• 2 cups (475 g) warm water (100–105°F / 38–40°C)

• 1 tbsp honey

• 2 tsp kosher salt (12 g)

• 3 tbsp extra virgin olive oil

Finish

• Water in spray bottle (or lightly brush on)

• 2–3 tbsp sesame seeds

• Additional semolina flour for dusting

Instructions

1. Bloom the Yeast

In a large bowl or measuring cup combine:

• Warm water

• Honey

• Yeast

Stir lightly.

Allow mixture to sit 5–10 minutes until foamy.

2. Mix the Dough

In a large mixing bowl combine:

• Bread flour

• Semolina flour

• Salt

Add:

• Yeast mixture

• Olive oil

Mix using a wooden spoon or dough whisk until no dry flour remains.

The dough should appear shaggy and somewhat sticky.

Cover bowl with a towel.

Allow dough to rest 20 minutes.

This short rest helps hydrate the semolina and improves gluten development.

3. Build Structure Using Folds

Perform 4 stretch-and-fold cycles.

For each cycle:

Grab one edge of dough.

Pull upward gently.

Fold toward center.

Rotate bowl one-quarter turn.

Repeat until completing approximately 8 folds around the bowl.

Cover and rest.

Schedule:

• Fold 1 → Rest 30 minutes

• Fold 2 → Rest 30 minutes

• Fold 3 → Rest 30 minutes

• Fold 4 → Rest 60–90 minutes

The dough should become smoother, stronger, and noticeably more elastic after each fold.

4. Prepare Oven

Place baking stone on center rack.

Place empty metal pan on bottom rack.

Preheat oven to 450°F (232°C) for at least 45 minutes.

The stone should be thoroughly heated before baking.

5. Shape the Loaves

Turn dough onto lightly floured surface.

Divide evenly into two pieces.

Shape into rustic rounds or bâtards.

Transfer to parchment paper or a semolina-dusted peel.

Cover lightly.

Allow final rise 30–45 minutes.

The dough should feel lighter and slightly puffy.

6. Finish the Loaves

Using a lame or sharp knife, score loaves approximately ½ inch deep.

Using a spray bottle, lightly mist tops with water.

(If you do not have a spray bottle, lightly brush water across surface.)

Generously sprinkle sesame seeds over tops.

Dust lightly with semolina if desired.

7. Bake

Transfer loaves onto baking stone.

Immediately pour 1 cup hot water into the empty lower pan.

Quickly close oven door.

Bake:

• 15 minutes with steam

• Carefully remove steam pan

• Bake additional 20–25 minutes (Each oven is different so watch carefully - you want a golden color, but it will burn quickly if left unattended.)

Bake until:

• Crust is deep golden brown

• Bottom sounds hollow when tapped

• Internal temperature reaches 205–210°F (96–99°C)

Cool at least 45 minutes before slicing.

How to Serve

Serve warm with:

• Extra virgin olive oil and flaky salt

• Grilled shrimp

• Roasted vegetables

• Soups and beans

• Aged cheeses and cured meats

• Tomato salad

Excellent the next morning toasted with butter or olive oil.