Semolina Crown
- 45m Prep Time
- 35m Cook Time
- 1h 20mReady In
A rustic sourdough bread made with semolina and rye flours, shaped into a crown. It has a crisp crust and a soft, flavorful crumb.
Ingredients
- 7/15 lbs white bread flour
- 1/3 lbs fine semolina
- 2 2/7 oz wholemeal rye flour
- 8/13 lbs water
- 3 oz wheat or rye sourdough starter
- 1 7/12 oz olive oil
- 2/7 oz fine salt
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 80.5 mg
- Iron: 13.3 mg
- Magnesium: 198 mg
- Phosphorus: 594 mg
- Potassium: 691 mg
- Zinc: 4.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7/15 lbs white bread flour
- 1/3 lbs fine semolina
- 2 2/7 oz wholemeal rye flour
- 8/13 lbs water
- 3 oz wheat or rye sourdough starter
- 1 7/12 oz olive oil
- 2/7 oz fine salt
Let's Cook
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Step 1.
In a large bowl, combine 215g white bread flour, 150g fine semolina, 65g wholemeal rye flour, 280g water, 85g wheat or rye sourdough starter, and 45g olive oil. Mix thoroughly until no dry flour remains. Cover the bowl and let the dough rest at room temperature for 45 minutes.
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Step 2.
Sprinkle 8g salt over the dough. Knead for a few minutes until the salt is fully incorporated and the dough feels smooth. Cover and let rest for 20 minutes.
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Step 3.
Give the dough a single fold: gently stretch one side up and fold it over the center, then repeat on the other three sides. Cover and rest for 20 minutes. Repeat this fold-and-rest process three more times (four folds total).
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Step 4.
Lightly flour your work surface. Turn the dough out seam-side up. Shape it into a smooth ball by tucking the edges under. Cover and let rest for 30 minutes.
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Step 5.
Shape the dough into a ball again, cover, and let rest for 10 minutes. Poke a hole through the center with your fingers. Using both hands, gently stretch the hole to about 10cm (4in) in diameter, working the dough like a rope through your hands so the hole doesn't pull back.
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Step 6.
Place the dough seam-side up in a well-floured ring-shaped proving basket, or seam-side down on a floured or oiled baking sheet. Cover and refrigerate for 8–12 hours (typically overnight).
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Step 7.
Remove the dough from the refrigerator and let it sit at room temperature for 1–2 hours to warm up. Meanwhile, preheat the oven to 250°C/230°C fan/480°F/gas 9+ (or as high as it goes) with a baking stone or inverted baking sheet inside.
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Step 8.
Turn the dough out of the proving basket (or slide it off the baking sheet) seam-side down onto a floured peel. Slide the dough onto the hot baking stone. Immediately reduce the oven temperature to 220°C/200°C fan/425°F/gas 7. Bake for 20 minutes, then rotate the loaf for even browning. Continue baking for another 15 minutes. If the loaf is too pale or too dark, adjust the temperature by 10°C/20°F accordingly. Let cool on a wire rack before slicing.