🇮🇹 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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