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    Home » Breads

    Semolina Bread Recipe

    4.78 from 22 votes
    73 Comments

    Apr 29, 2022

    (updated Mar 15, 2025)

    by Kimberlee Ho

    Jump to Recipe

    Semolina Bread is a crusty, hearty loaf of bread. It makes for the perfect addition to your dinner table. This bread recipe is made using semolina flour and is topped with sesame seeds, giving this bread a wonderful flavor. Yields 2 loaves.

    Serve this crusty bread with Meatless Baked Ziti for a hearty weeknight meal!

    Love baking homemade bread? Try my popular 3 Ingredient Bread and Condensed Milk Bread recipes. And for a flavor variation of this Semolina recipe made with plain flour, try my Italian Herb Cheese Bread.

    Two semolina loaves with a couple slices of bread sitting in front of them with sesame seeds sprinkled around it all.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    The secret to this homemade bread

    Homemade bread recipes are so satisfying to make. The secret to this one is the semolina flour. It gives the loaf a wonderfully soft texture with lots of flavor. Semolina flour has a bit coarser of a texture than all-purpose flour and a more earthy aroma and flavor which carries through to the baked bread. 

    You may be tempted to substitute the semolina flour and/or bread flour in this recipe for all-purpose flour. I would not recommend replacing the semolina flour because of its unique flavor and texture. However, you may replace the bread flour if needed. The texture of the baked loaf may not be as chewy as with bread flour, but the bread will still be delicious.

    The sesame seeds give this bread a nutty flavor that is reminiscent of the loaves served at Italian restaurants. Feel free to leave off the sesame seeds if you prefer.

    Two baked loaves of semolina bread sitting on a cutting board.

    The magic behind a crisp crust

    The very best way to get a crisp crust is to bake this bread on a preheated baking stone. If you do not have a baking stone, use instead an overturned baking sheet.

    The trick to getting lofty loaves is to place an empty baking dish (use aluminum, not glass!) on the oven rack beneath the baking stone while the oven preheats. When you slide the bread dough onto the baking stone, immediately fill the baking dish with a cup of water and close the oven door. The water will create steam helping to get a great rise on these loaves.

    Note: do not use a glass baking dish. Adding cold or room temperature water to a hot glass dish is a recipe for disaster. The glass will likely shatter creating a huge mess.

    Two small loaves of semolina bread on a cutting board.

    How to make the world’s best semolina bread

    Don't be intimidated by any of the bread making terms used in this recipe. It's not a difficult bread to make, even if it is your first time. Like most bread recipes made with yeast, this recipe does take time to make. Patience pays off because time equals flavor! No bread machine, dutch oven, or proofing basket required. So even if you are not an experienced bread baker, you can make this delicious homemade bread!

    As an experienced home baker with dozens of bread recipes on my site, I can say this bread is well worth the time and patience.

    Note, this recipe yields two loaves of bread.

    Semolina batter sitting in a blue bowl.
    Make the Poolish: This is just a yeast mixture that pre-ferments to provide flavor and leavening to your bread. To make it, stir together flour and yeast in a medium bowl then stir in the warm water until blended and you have a shaggy dough. This dough will be like thick cake batter. Cover with plastic wrap and let sit for at least 1 hour. The dough will have lots of little bubbles and should jiggle.
    Semolina dough sitting in a glass bowl ready to rise.
    Make the bread dough. Place in an oiled bowl and allow to rise about one hour.
    Dough proofing in a glass bowl.
    This is what the bread dough should look like after it's risen. When gently pressed with your finger, the top of the dough should not immediately bounce back. This is an indication it's fully proofed.

    Pro tip

    As with most homemade bread recipes, pay attention to what the dough looks and feels like more than watching the clock. For instance, when kneading the dough, look for the dough to pull away from the sides of the bowl and to look smooth with some elasticity to it. These signs are an indication the dough has been kneaded enough. If this takes more or less than 7-8 minutes, that's perfectly okay. The time is a rough gauge of how long it typically takes, but this can vary based on the climate in which you live, the temperature of your kitchen, the speed at which you knead, etc

    Two unbaked loaves of semolina dough sitting on a cutting board to rise..
    Pre-shape the dough and allow to rest. Then, shape the dough into two 14-inch loaves like these. Cover and let rise for 30 minutes.
    Two unbaked loaves of semolina bread rising on a cutting board.
    This is what the bread loaves should look like after 30 minutes.
    Hand using a silicone pastry brush over two pieces of semolina dough before baking.
    Lightly brush the tops of the loaves with egg wash.
    Two pieces of dough shaped into loaves with a hand cutting decorative lines into them.
    Score each loaf with 3 slashes using a sharp knife, blade, or bread lame.
    Two unbaked semolina loaves with decorative cuts on them with sesame seeds sprinkled over the top.
    Sprinkle with sesame seeds then slide onto the preheated pizza stone in the oven. Pour 1 cup of water into the baking dish and bake 20-25 minutes.
    Two baked loaves of semolina bread sitting on a cutting board.
    Remove from the oven and cool at least one hour on a wire rack before slicing.
    Semonlina bread on a cutting board, slices and pieces.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    How to store this homemade bread

    This bread is best when it's consumed the same day it's made, just like Italian Herb Cheese Bread and Banh Mi baguettes. The crust may lose some of its crustiness or crispiness the next day. It'll still taste great and will make for wonderful toast or even french toast.

    Store the cooled bread at room temperature in a brown paper bag or bread bag for up to one week. Transfer to the fridge and store in the fridge for longer storage. The bread may dry out slightly in the fridge.

    To freeze a loaf, wrap loaf in plastic wrap and place in a freezer safe bag. Store in the freezer for up to 3 months. Defrost at room temperature.

    To freeze sliced bread, place slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour then transfer frozen slices to a freezer safe bag and store in the freezer for up to 3 months. The slices may dry out a little when frozen this way. Thaw at room temperature.

    Here’s the best way to reheat bread in the oven to make it crisp as if it was just made.

    Top view of semolina loaf, slices of the bread sitting around the loaf and sesame seeds spilling off a spoonful.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

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    For all my bread recipes, click here.

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    Two baked loaves of semolina bread sitting on a cutting board.

    Semolina Bread Recipe

    Semolina Bread is made from semolina flour and topped with sesame seeds, making for a crusty and hearty bread, perfect with dinner. Yields 2 loaves.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Resting Time: 2 hours hours 10 minutes minutes
    Total Time: 2 hours hours 55 minutes minutes
    Course: All Recipes, Bread
    Cuisine: American
    Keyword: Semolina bread, semolina flour, sesame seeds, yeast
    Servings: 16
    Calories: 159kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    Poolish

    • 1 cup bread flour
    • ½ teaspoon active dry yeast
    • ¾ cup lukewarm water 90° to 100°F

    Dough

    • ½ teaspoon active dry yeast
    • ¾ cup lukewarm water 90° to 100°F
    • Poolish from recipe above
    • 2 tablespoons olive oil
    • 1 ½ teaspoons salt
    • 2 cups semolina flour
    • ¾ cup bread flour

    Egg Wash

    • 1 large egg room temperature
    • 1 tablespoon water
    • ¼ cup sesame seeds
    US Customary - Metric

    Instructions

    Make the Poolish

    • Stir together flour and yeast in a medium bowl. Stir in water until blended. This dough will be like thick cake batter. Cover with plastic wrap and let sit for at least 1 hour, preferably overnight, in a warm spot (cold oven with only the light on works really well). The dough will have lots of little bubbles and should jiggle
      1 cup bread flour, ½ teaspoon active dry yeast, ¾ cup lukewarm water

    Make the Dough

    • To the bowl of a stand mixer, add yeast and lukewarm water. Whisk together to combine and allow to sit for 10 minutes*. Yeast mixture should be foamy at the edges. Using the paddle attachment on the stand mixer, stir in poolish from step 1, olive oil and salt until thoroughly blended. Add semolina flour and bread flour. Stir until combined. Dough will be soft and slightly sticky. Cover and let rest for 20 minutes.
      ½ teaspoon active dry yeast, ¾ cup lukewarm water, Poolish, 2 tablespoons olive oil, 1 ½ teaspoons salt, 2 cups semolina flour, ¾ cup bread flour
    • Switch to the dough hook and knead the dough for several minutes until the dough is smooth and elastic, about 7-8 minutes. Place in a large bowl that’s lightly coated in vegetable oil, turning the dough to cover in oil. Cover and let rest in a warm spot for one hour or until a finger gently pressed into the dough does not immediately bounce back. If the dough does bounce back immediately, allow it to rest for a few more minutes, then check again

    Pre-Shaping

    • Turn the dough out onto a clean work surface. Gently press to deflate dough. Divide in half. Working with each portion separately, shape into a rough rectangle (6 x 9-inches) with the short edge closest to you. Starting with the far edge, roll the dough into a tight log. Repeat with second piece. Cover and let rest for 20 minutes

    Final Shaping

    • Flatten the dough again to a rough rectangle (6 x 9-inches) with a long edge toward you this time. Roll into a tight log, pinching to seal. Turn the loaf over and gently roll back and forth to about 14 inches long. Repeat with second loaf. Place loaves side-by-side on a piece of parchment paper set on top of a pizza peel or upside down baking sheet. Leave a few inches of room between the loaves to allow room for rising. Cover and let rise with seam side down for 30 minutes while you preheat the oven
    • For best baking results, place a baking stone or pizza stone on the middle shelf of the oven and place an empty baking dish on the bottom shelf. Note: do not use a glass baking dish; be sure to use an aluminum baking pan. If you do not have a pizza stone, bake the loaves on the parchment on the overturned baking sheet. Preheat the oven to 475°F for 30 minutes

    Make Egg Wash

    • Lightly whisk together the egg with the water. Lightly brush the tops of the loaves with the egg wash (you likely will not use all of it) then sprinkle with sesame seeds. Score each loaf with 3 slashes using a sharp knife, blade or lame
      1 large egg, 1 tablespoon water, ¼ cup sesame seeds

    Bake

    • Depending on the size of your baking stone, bake 1 or 2 loaves at a time. Gently and carefully slide the parchment paper and loaves onto the pizza stone. Quickly pour one cup of water in the baking pan that’s sitting on the shelf beneath the pizza stone, closing the oven door quickly to prevent the steam from escaping. Bake for 20 to 25 minutes until tops are golden brown and the internal temp is 200°F. Remove from the oven and cool at least one hour on a wire rack before slicing

    Video

    Notes

    • *if using instant yeast, you do not need to wait ten minutes before mixing in the flours
    • Bread is best the day it is made
    • Store cooled bread at room temperature in a brown paper bag or bread bag for up to 4 days
    • Store in the fridge for up to 1 week
    • The bread may lose some of its crispy and crustiness when stored.

    Nutrition

    Calories: 159kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 224mg | Potassium: 70mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 17IU | Calcium: 31mg | Iron: 1mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!
    Two baked loaves of semolina bread sitting side by side on a cuttting board.

    ​​

    Filed Under

    BreadsAdvancedIntermediateBread Flour
    « No Bake Coconut Balls with Condensed Milk
    Vietnamese Bread Recipe (Banh Mi) »

    Reader Interactions

      4.78 from 22 votes

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      Comments

    1. Cynthia Christensen

      April 30, 2022 at 8:09 am

      5 stars
      This bread looks as good as any bread I’ve gotten from professional bakery! I can’t wait to make it!

      Reply
      • Kimberlee Ho

        May 02, 2022 at 8:41 pm

        Cynthia, that makes me so happy to hear! Thank you so much! I'm looking forward to you trying it, too - you're going to love it!

        Reply
    2. Jaime

      June 16, 2022 at 10:46 am

      Should I press the air out of the dough after the first rise? I’ve seen that instruction elsewhere and just curious on your thoughts. Thanks!

      Reply
      • Kimberlee Ho

        June 16, 2022 at 12:09 pm

        Yes! The instructions state to gently deflate the dough before pre-shaping, just after the first rise. Good luck and enjoy!

        Reply
        • Chris B

          March 16, 2025 at 11:05 am

          5 stars
          We have used this recipe 3 times so far and have found it an amazing reference! Baking bread and sharing it is one of the oldest forms of community. It's wonderful! Thank you to the author, and bakers who tested this, so we can bake bread to perfection!

          Reply
          • Kimberlee Ho

            March 16, 2025 at 3:22 pm

            Thank you so much for sharing this great feedback!!

            Reply
    3. Kathryn

      July 26, 2022 at 4:45 am

      5 stars
      Fabulous recipe: fun to make, and delicious to eat. I especially liked using a poolish, and semolina flour, in this recipe. Both give the bread a lovely texture and taste. Yum!

      Reply
      • Kimberlee Ho

        July 26, 2022 at 9:25 pm

        So so happy you loved it Kathryn!!

        Reply
      • Joanie Barrett

        December 16, 2023 at 6:55 pm

        4 stars
        Have you ever used 100% very fine Italian imported semolina flour? The recipe came out great but I was hoping for a more yellow color. Please let me know- Thanks!

        Reply
        • Kimberlee Ho

          December 21, 2023 at 12:31 pm

          I have not tried it with 100% very fine Italian imported semolina flour, so I cannot say how it would turn out.

          Reply
    4. Kelly Crews

      November 20, 2022 at 9:24 pm

      My baking dish exploded into a million pieces when I added the water??

      Reply
      • Kimberlee Ho

        November 21, 2022 at 8:11 am

        Oh no! Was the baking dish glass? If so, that can definitely happen with the extreme change in temperature. The baking pan should be aluminum. I will make sure to add a note to state that clearly in the post. I'm sorry this happened to you....

        Reply
        • Kelly Crews

          November 21, 2022 at 8:51 am

          Yes it was Pyrex. New baker here. It was going to be wonderful! I’ll try again tomorrrow.

          Reply
          • Kimberlee Ho

            November 21, 2022 at 9:07 am

            Ugh I'm sorry you had to go through that... But really glad you're going to try again!

            Reply
    5. Laura Carter

      March 13, 2023 at 6:18 pm

      I made this because my brother, whom I hadn’t seen in almost a year, came for a visit and lives semolina bread. He said it was the best loaf of any bread he’s ever eaten. Then my sister tasted it and tears welled up in her eyes, said it reminded her of our grandfather’s semolina bread. So … THANK YOU for this recipe.

      Reply
      • Kimberlee Ho

        March 19, 2023 at 12:39 pm

        Your comment brought tears to my eyes! I made everyone in my family read it - thank you for sharing this!! ♥️

        Reply
    6. Dell

      April 07, 2023 at 7:22 pm

      5 stars
      Hello,
      Does the oven temperature need to be turned down after the preheating time before baking?
      Or do you bake the bread at 475 degrees for 20 to 25 minutes?
      Thanks so much for clarifying!
      I'm looking forward to making these this weekend!

      Reply
      • Kimberlee Ho

        April 08, 2023 at 5:19 pm

        No, no need to turn down the temp. These bake at 475ºF for the entire time. Enjoy!

        Reply
    7. MarkV

      June 09, 2023 at 9:56 am

      I was worried when the dough seemed a bit too dry after using the dough hook to bring it all together but pressed forward. The results were amazing following the recipe exactly as you have it. This recipe has replaced my old recipe for semolina Italian which always defeated and left me with flat loaves no matter how gingerly I treated the dough. Thanks for the recipe!

      Reply
      • Kimberlee Ho

        June 11, 2023 at 2:30 pm

        This is fantastic to hear, Mark! Thanks for sharing your review!

        Reply
    8. Peggy

      November 30, 2023 at 2:30 pm

      5 stars
      This is by FAR the BEST semolina bread I have ever made! The taste is like my local Brooklyn Italian Bakery! The recipie is spot on! I doubled it the second time and the loaves lasted amazingly in the fridge in a zip lock after they were out of the oven for 1/2 day so I knew they were cool! Reheated slices for dinner in my toaster oven on air roast! Thank you! 🥰

      Reply
      • Kimberlee Ho

        December 01, 2023 at 3:56 pm

        This is fantastic to hear, Peggy! Thanks for sharing your tip for reheating it - so helpful for other bakers!

        Reply
    9. Bonnie Katz

      December 09, 2023 at 4:26 pm

      Love this bread. I would like to form it into a shape for sandwiches. I checked over sites and its seems I could make one loaf. What about the time and temp. What I checked out had the oven at 400 for 35 minutes. What do you think?

      Reply
      • Kimberlee Ho

        December 14, 2023 at 3:19 pm

        I think it's worth a try! I have not made it into one loaf, so I cannot say for sure what the proper temp and time to bake would be.

        Reply
    10. jim

      January 21, 2024 at 4:03 pm

      5 stars
      Had a great time with this recipe. I am a "by weight" kinda person so i can repeat my results over an over. below are the measurements I used for dry ingredients for anyone else that wants or needs them. I used the King Arthur weight chart. Also ending up using 1 tsp of instant yeast since it was a bit cold and my water is filtered...less minerals, less of the rise. This worked beautifully for me.
      Ingredients
      Poolish
      1 cup bread flour - 120 grams
      ½ teaspoon active dry yeast
      ¾ cup lukewarm water 90° to 100°F

      Dough
      ½ teaspoon active dry yeast - 1 tsp due to cooler temps and purified water
      ¾ cup lukewarm water 90° to 100°F

      Poolish from recipe above
      2 tablespoons olive oil
      1 ½ teaspoons salt
      2 cups semolina flour - 326 grams
      ¾ cup bread flour - 90 grams

      Reply
      • Kimberlee Ho

        January 23, 2024 at 2:46 pm

        This is wonderful, thank you for writing this out and sharing it with other bakers! So glad you loved this recipe 😊.

        Reply
        • Patrick Christensen

          November 26, 2024 at 12:18 am

          5 stars
          Spot on. Follow to a T. My first journey into this type of bread was successful! Mobile version of the page the recipe is on is a bit annoying to use due to adds and such.

          Reply
          • Kimberlee Ho

            November 30, 2024 at 12:52 pm

            So happy to hear this! (PS those ads help support the work I do to provide free recipes to you. I get that they can be annoying - you can hit the 'print recipe' button to view a clean version without the ads).

            Reply
    11. Ahti

      February 01, 2024 at 4:04 pm

      My first time making bread, I'm on step 1 of making the dough and the dough is very dry, not sticky as you described. Is this going to be a problem? - I'm certain all of measurements are accurate, i checked and double checked before adding anything. The poolish seemed to proof nicely. I didn't see very much foam for the step 2 part.

      Reply
      • Kimberlee Ho

        February 18, 2024 at 3:14 pm

        I would check to make sure you didn't add too much flour. It sounds like that's what could have happened.

        Reply
    12. Stella C.

      February 13, 2024 at 9:23 pm

      5 stars
      I made 1/2 the semolina bread recipe just to be sure I followed the recipe correctly. It came out perfectly. The taste and texture was exactly what I was looking for. I’ve been baking breads for years but never had the opportunity to make a semolina bread. I would highly recommend this recipe. I can’t wait to make more.

      Reply
      • Kimberlee Ho

        February 18, 2024 at 2:51 pm

        How wonderful! Glad you could find a good recipe to add to your bread making repertoire 😊.

        Reply
    13. Bob

      February 16, 2024 at 9:35 am

      Kim, would it be OK to add some honey to your recipe? Thanks.

      Reply
      • Kimberlee Ho

        February 18, 2024 at 2:50 pm

        Hi Bob, I haven't tried this recipe with honey, so I can't tell you for sure how it would turn out.

        Reply
    14. Wk

      April 09, 2024 at 6:32 pm

      5 stars
      If I leave the poolish in the oven overnight… but want to make the bread late the following day- do I refrigerate the poolish until ready for it? Do I need to let it warm to room temp before mixing into the dough? Thanks

      Reply
      • Kimberlee Ho

        April 19, 2024 at 8:11 pm

        I would refrigerate it after leaving it out overnight, as this will slow the fermentation process considerably and prevent it from rising then falling. I would recommend removing it form the fridge about 30 minutes prior to mixing the dough - cold ingredients tend not to mix well with other ingredients.

        Reply
        • WK

          April 20, 2024 at 12:12 pm

          5 stars
          Just to let you know….I wound up leaving it in the refrigerator for 1.5 days because something came up. Bread turned out amazing anyway and was a big hit!!!

          Reply
          • Kimberlee Ho

            April 20, 2024 at 3:41 pm

            That's great to know, thanks so much for sharing!

            Reply
    15. Leia

      May 12, 2024 at 10:15 pm

      5 stars
      This is our new favourite bread recipe. It was my first time using semolina and it produced exactly the Italian crusty bread we were craving. The flavour is delicious and the fine soft dense crumb and crusty sesame crust is amazing. I made one loaf, sort of narrow and baguette-ish and 4 small mini ones to use for meatball subs we made. I tore up some of the crumb from the loaf to use in the panade for the meatballs and it was perfect. I’m so happy with this bread recipe, thank you so much for sharing it.

      Reply
      • Kimberlee Ho

        May 17, 2024 at 2:37 pm

        This makes me so happy, Leia! Thanks for sharing your feedback.

        Reply
    16. Nancy

      July 06, 2024 at 11:39 am

      3 stars
      I have made this recipe twice and both times have had the same problem. While the taste is wonderful, the proportions of flour to water seem off. Or am I doing something wrong? The dough is so soft that it will not hold its shape and I ended up with loaves that were about 2 inches tall when baked. The dough rose in the bowl for the first rise but when shaped into loaves, they just spread out, rather than rising up. The second time I made the recipe, I increased the flour by about a cup but it was still too soft and spread rather than rising. That is why I only gave it 3stars, even though the flavor is good. Should I just keep adding flour until the dough will hold its shape?

      Reply
      • Kimberlee Ho

        July 07, 2024 at 12:01 pm

        Hmmm... it's hard to say what the issue is without seeing how you made it. I've made this recipe many times and it comes out well every time, so I'm not sure what the issue is. I hope you can figure it out!

        Reply
      • Jon

        October 17, 2024 at 11:21 pm

        Sounds to me like you may be over-proofing your dough. This can happen easily if your temperatures are higher than the recipe was written for. The higher temperatures make the yeast more active and the dough rise quicker so it would require less of a proofing time.

        Reply
    17. Ruth Tannahill

      September 02, 2024 at 1:56 pm

      I messed up from the word go. I measured out a full cup of water instead of the 3/4 cup, and that launched an avalanche of attempted corrections that ended in grossly overworked dough. If it rises, I'm going to bake it anyway because even tough, dry bread makes good croutons, panzanella, and stuffing, but I should have tossed it immediately and started again. I'm not going to rate the recipe because what ever went on in that mixer bowl, it wasn't this recipe, but I am looking forward to making it properly next time.

      Reply
      • Kimberlee Ho

        September 07, 2024 at 2:48 pm

        I hope it works out better for you next time!!

        Reply
    18. Jennifer

      November 08, 2024 at 9:57 am

      Why the empty tray underneath??? No water???

      Reply
      • Kimberlee Ho

        November 09, 2024 at 3:27 pm

        The water gets poured into the tray or baking dish just after you slide the bread dough onto the baking stone to bake and just before you close the oven door to bake the bread. This is stated in the recipe. I hope that helps!

        Reply
    19. Pietro Paolo Bendotti

      December 18, 2024 at 2:24 pm

      Hi quick question I've noticed on the video the bottom of the bread wasn't browned, what can you do to achieve this ? I would like the bottom to match the top color

      Reply
      • Kimberlee Ho

        January 02, 2025 at 11:00 am

        You can try baking the bread directly on the pizza stone without the parchment paper.

        Reply
    20. Vicki Lowe

      December 21, 2024 at 3:56 pm

      5 stars
      I made the 2 loaves but put sesame seeds on one and your cheese and herb topping on the other. Both, outstanding! I used fed sourdough starter instead of making the Poolish and it’s perfect. I will keep this in my starter discard recipe box. Also, it is so helpful that you show the ingredients under each step. Saves all that scrolling back and forth. Thank you for this wonderful, well constructed recipe!!

      Reply
      • Kimberlee Ho

        January 02, 2025 at 10:57 am

        So great to hear what you did with the recipe, Vicki! I will have to try using sourdough starter in place of the poolish next time. And thank you so much for the great feedback on the recipe itself - that means a lot!

        Reply
    21. Adam K

      January 02, 2025 at 10:39 am

      5 stars
      I have tried many Italian bread recipes, but this is the best one by far. Similar to the Brooklyn style Italian breads I grew up on. Using a residential convection oven, would you suggest to run non-convection instead? I love this recipe and just ordered a Pizza stone to hopefully improve it a little more next time!

      Thanks Kimberlee!

      Reply
      • Kimberlee Ho

        January 02, 2025 at 10:51 am

        So glad to hear this, Adam! If convection works well for you, I'd stick with that. I typically do not use convection for my bread recipes, but every oven is different.

        Reply
    22. william a garcia

      January 21, 2025 at 2:04 pm

      3 stars
      Recipe looks great but can it be baked in a Dutch oven. If so, how long with the cover on and then how long with the cover off. Should I still bake it at 475 degrees.

      Reply
      • Kimberlee Ho

        January 22, 2025 at 10:27 am

        Hi William, I haven't tried this recipe in a Dutch oven, so I don't know for sure. I would try baking it in a preheated Dutch oven at 475º with the lid on for 30 minutes, then 10 minutes with the lid off. You may have to adjust based on how hot your oven runs. Let me know how it turns out!

        Reply
    23. Rob Lopshire

      January 22, 2025 at 12:49 pm

      5 stars
      This will be my first time making semolina bread. The market delivered semolina instead of the polenta I orginally ordered so I searched around and your recipe was the one that seemed like it would be fun to try.
      I’m a house husband who cooks all day, I make bread only a coulpe times a year as it feels daunting to me 🙂

      Wish me luck

      Reply
      • Kimberlee Ho

        January 26, 2025 at 11:17 am

        Good luck!!!

        Reply
    24. Jackie

      January 22, 2025 at 6:32 pm

      5 stars
      Can we freeze a whole baked loaf? Thank you

      Reply
      • Kimberlee Ho

        January 26, 2025 at 11:20 am

        Yes! I would suggest you wrap the loaf tightly in aluminum foil then place it in a freezer safe bag and store in the freezer for up to 3 months. Defrost it at room temperature and reheat it in the oven at 350ºF for 15 minutes.

        Reply
    25. Jackie

      January 23, 2025 at 7:37 pm

      5 stars
      Hi can we freeze a loaf?

      Reply
      • Kimberlee Ho

        January 26, 2025 at 11:20 am

        Yes! I would suggest you wrap the loaf tightly in aluminum foil then place it in a freezer safe bag and store in the freezer for up to 3 months. Defrost it at room temperature and reheat it in the oven at 350ºF for 15 minutes.

        Reply
    26. Josh M

      January 25, 2025 at 8:07 pm

      I made the poolish. 1 cup=120 grams of bread flour, I use a thermometer to make sure I have the proper temperature, exactly 3/4 cup of water and it is runny. Not thick like cake batter or anywhere near forming a shaggy dough. Did I miss something?

      Reply
      • Kimberlee Ho

        January 26, 2025 at 11:23 am

        Oh geez, I'm not sure what happened here! I've made this bread so many times and I haven't had this happen. I hope you can try it again with better luck next time!

        Reply
    27. Diane Becker

      January 30, 2025 at 11:42 am

      5 stars
      Can't wait to try this recipe!

      Reply
      • Kimberlee Ho

        February 01, 2025 at 3:06 pm

        Great! I can't wait for you to try it either 😃 .

        Reply
    28. Katherine

      February 09, 2025 at 4:59 pm

      5 stars
      I've made this multiple times. It's my go to bread recipe. I've also made this in a bread pan to facilitate using it for sandwiches. It made the absolutely best gourmet grilled cheese sandwiches. I turn the heat down a bit when I pan bake it and check it for temp after about 20 minutes. Thanks for sharing this great recipe.

      Reply
      • Kimberlee Ho

        February 10, 2025 at 11:54 am

        Such a great idea to make this in a bread pan for sandwich bread! Thanks for sharing 😊 .

        Reply
    29. Eric

      February 16, 2025 at 10:56 am

      What does the yeast feed on if no sugar available?

      Reply
      • Kimberlee Ho

        February 17, 2025 at 11:37 am

        The yeast feeds on the flour.

        Reply
    30. Melanie Hill

      February 27, 2025 at 9:39 pm

      5 stars
      Wish I could add a picture and smell to this post. Great recipe!!! I have never used a poolish before and am very new to bread but loved the technique and the result! Thanks so much!

      Reply
      • Kimberlee Ho

        March 01, 2025 at 11:58 am

        So thrilled you loved it so much and you were willing to try something new!

        Reply
    31. John Sparacio

      May 07, 2025 at 5:55 am

      Can I make hoagie rolls with this recipe? If so how many 14in rolls

      Reply
      • Kimberlee Ho

        May 17, 2025 at 1:16 pm

        Hi John! U haven't tried to make these into hoagie rolls. I'm guessing you can get about four 14-in rolls out of this recipe. Good luck! Report back and let me know.

        Reply

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