Made with semolina flour, this is a very rustic style loaf. Semolina is made from durum wheat, which is used in making pastas. Yellow in color, it gives the bread a great texture, and a mellow corn-like flavor. A very crunchy crust, and very soft crumb.I didn't feel like baking 2 loaves out of the dough, so I only made one 3lb. loaf. I'm very happy with the results, and can see this would also make a great bread for soup bowls.
I started with a sponge that fermented for 2 hours. Both the sponge and the final dough used equal parts semolina and bread flour. I'd like to work on using a longer fermented starter to try and give the bread a little more sourdough taste. But this formula definitely works very well. I'm very happy with the end result.
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