Semolina Sourdough Bread Recipe
- 250 g Shipton Mill organic Semolina
- 250 g Shipton Mill organic white flour
- 300 ml water
- 60 ml sourdough starter
- 8g salt
- 2 teaspoons sesame seeds mixed with 1 teaspoon nigella seeds
Mix the sourdough starter with water then add the semolina. Let rest for 1 hour.
Add the flour and salt. Let rest for 45 minutes.
Stretch and fold 4 times, one hour apart.
Then shape, brush with water, and roll in seed mixture.
Put in banneton and leave in fridge overnight.
Score and put in a cold Dutch oven.
Turn your oven on to 430 deg F / 220 deg C (fan assisted). Insert the Dutch oven, then bake for 50 minutes