How to Make a Semolina Baguette

When baking a semolina baguette, the most important thing to keep in mind is that it needs to be baked for at least 45 minutes. The final step involves proving the dough, which is a time-consuming process. Once it is ready, the baguettes should be well-risen and dark brown. They are best consumed within four hours of baking. However, if you are using a conventional oven, you can reduce the time for proofing by half.

To make semolina baguette, you need a combination of flours. The Semolina Baguette is a blend of durum flour, wheat flour, and semolina. This mixture also contains sesame seeds. The taste is nutty, with a crisp crust and moist interior. It is made with a combination of malt, yeast, and sea salt.

For this recipe, you need to mix the flours separately. First, add the graham flour and then the semolina. Now, mix these ingredients together until you get a tacky dough. Next, sprinkle some flour on a tabletop and let it rise for about 90 minutes. After that, divide the dough into three equal pieces and bake for a further 30 minutes. You can then cut the baguette into triangles and then score them diagonally.

The next step is shaping the dough. The dough is supple and easy to work with. You can use your hands to flatten the dough. Then, fold it like a cinnamon roll. Be sure to pinch the dough after each fold. Finally, seal the entire loaf to prevent it from unfolding during baking. You can also enjoy a sesame-seed Semolina Baguette with a savory or sweet dish.

Once the dough has rested, you can bake it. Then, if you prefer a more nutty flavor, you can toast sesame seeds and drizzle some honey on the top. These delicious treats can be paired with a range of toppings, and are the perfect side dish. You can serve them with almost any meal, and you can also serve them as a side dish. It’s as simple as that.

Shape the bread by rolling it into a ball. The dough is soft, so you can shape it however you like. Try shaping the batard, which is a thin, nutty baguette. Afterward, cut it into thirds and bake it at 400 degrees. This will result in a very chewy baguette that has a thin crust. The toasted sesame seeds make the nutty flavor even more delicious.

Once the dough has rested, it is time to knead it. The dough should be well-kneaded for about five minutes by hand or seven minutes in a stand mixer. It should be soft, but not sticky, and should leave a slight indentation when pressed with a fingertip. Once the dough has rested, you can proceed with baking the baguette.