Authentic Italian Semolina Bread Recipe

🇮🇹 Italian Semolina Bread with Biga
Experience the taste of Italy with this authentic semolina bread recipe! Using a biga pre-ferment, we’ll create a beautifully textured bread with a golden crust and incredible depth of flavor. Follow this step-by-step guide to bake a masterpiece right in your kitchen. Buon appetito!

📝 Ingredients:

For the Biga:

170g (1 ½ cups) semolina flour
90ml (1/3 cup) lukewarm water
¾ teaspoon dried yeast

For the Bread Dough:

600g (5 ¼ cups) semolina flour
100g (¾ cup) pizza flour or type 00 flour
540ml (2 ¼ cups) lukewarm water
1 ½ teaspoons dried yeast
20g (1/16 cup) salt
Olive oil (as needed)

🥖 Instructions:

1️⃣ Prepare the Biga (Day 1):

Mix 170g semolina flour with ¾ tsp yeast and 90ml lukewarm water.
Knead lightly until smooth, cover, and let it rest for 20 hours.

2️⃣ Make the Dough (Day 2):

Mix the semolina flour, pizza flour, yeast, and salt in a bowl.
Add lukewarm water and olive oil. Knead until a smooth dough forms.

3️⃣ Incorporate the Biga:

Divide the biga into smaller pieces and knead it into the dough until fully incorporated.

4️⃣ Knead & Rest:

Oil your hands to prevent sticking, then knead the dough by slapping and folding. Rest for 4-6 hours.

5️⃣ Shape & Bake:

Fold the dough gently, dust with semolina flour, and make an incision on top. Bake at 220°C (430°F) for 45 minutes, until golden and crusty.

🍞 Enjoy:
Slice your freshly baked bread, savor its aroma, and taste the rich flavors of Italy. Perfect for dipping in olive oil or serving with your favorite meal!

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