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9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/blog-images-13-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Semolina sourdough bread \u2013 100% pane di semola rimacinata siciliano\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Semolina Sourdough Bread - 100% Pane Di Semola Rimacinata Siciliano 82\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"starter\">Starter<\/h4>\n<ul>\n<li><span data-amount=\"70\" data-unit=\"g\">70 g<\/span> of your (active) mother sourdough starter<\/li>\n<li><span data-amount=\"250\" data-unit=\"g\">250 g<\/span> of semolina flour (farina di semola rimacinata)<\/li>\n<li><span data-amount=\"225\" data-unit=\"g\">225 g<\/span> of water<\/li>\n<\/ul>\n<h4 id=\"dough\">Dough<\/h4>\n<ul>\n<li><span data-amount=\"300\" data-unit=\"g\">300 g<\/span> of semolina flour<\/li>\n<li><span data-amount=\"200\" data-unit=\"g\">200 g<\/span> of water<\/li>\n<li><span data-amount=\"9\" data-unit=\"g\">9 g<\/span> salt<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"starter\">Starter<\/h4>\n<ol>\n<li id=\"instruction-step-1\">In the evening, prepare the starter. Mix 70 g of your (active) mother sourdough starter, 250 g of semolina flour and 225 g water. Cover and leave to ferment overnight until doubled in volume and bubbly.<\/li>\n<\/ol>\n<h4 id=\"dough\">Dough<\/h4>\n<ol>\n<li id=\"instruction-step-2\">In the morning, prepare the dough. Mix 200 g of water and all of the above starter. Add flour and mix until all the flour is incorporated and then knead the dough for 5 minutes. Next, leave the dough to rest for 1 hour.<\/li>\n<li id=\"instruction-step-3\">Once one hour has passed, add salt and incorporate it well into the dough. Also, check if the dough is stiff and it needs more water. If you want to add some addins like seeds or pistachios, now it\u2019s the time.<\/li>\n<li id=\"instruction-step-4\">Knead the dough again for 5 minutes and then pre-shape it into boule (round loaf) and leave it to rest covered for 10 minutes. In the meantime, prepare the rising basket \u2013 dust it well with flour or line a rising basket with a table cloth and dust it with flour.<\/li>\n<li id=\"instruction-step-5\">After 10 minutes have passed, shape the dough into boule and place it into rising basket smooth surface-down. Leave the dough to rise until it increases in volume and passes the poking test \u2013 make an indent with finger into the dough and observe the reaction \u2013 if the indent springs back slowly, the dough is ready to be put into oven, if it spring back quickly, leave it to rise a little bit longer.<\/li>\n<\/ol>\n<h4>Baking<\/h4>\n<ol>\n<li id=\"instruction-step-6\">At least 30 minutes before baking preheat your oven to the maximum temperature of your oven along with Dutch oven or a baking stone. I used Dutch oven.<\/li>\n<li id=\"instruction-step-7\">When the oven is preheated, take the loaf out of the rising basket, score it with a blade or sharp knife and transfer it to Dutch oven. Put your Dutch oven into oven.<\/li>\n<li id=\"instruction-step-8\">Bake the loaf for 20 minutes with the lid on at 240\u00b0C\/465F\u00b0F and 25-30 minutes with lid off at 230\u00b0C\/445\u00b0F and until bread gets nice dark color.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Starter for this bread was prepared in the evening, the dough was mixed in the morning, left to rest 1 hour and then left to rise until fully proofed for another 3 hours.<\/li>\n<li>My dough needed 3 hours, yours might need more or less, depending on the activity of your starter and ambient temperature.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">16 hrs 20 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">30 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>You know that feeling when you travel somewhere and it feels good, almost like home, and it feels like soul has anchored? I had this feeling when visiting Sicily a year and a half ago. I promised myself to come back. I didn\u2019t know when and I haven\u2019t been making any plans to come back, I just let the thought of it somewhere at the back of my mind and to puzzle itself on its own.<\/p>\n<p>Guess what? Now it\u2019s that time go come back. I\u2019m just about to leave for Sicily in couple of hours.<\/p>\n<p>And the best part of it? This trip will all be about sourdough breads and flours.<\/p>\n<p>If we were to find a place of (heritage) grains revival and wheat grain diversity, then Sicily is an absolute gem. Sicily is well known for its fertile soil, which makes it perfect for cereals cultivation. It is no suprise that Sicily gained title \u201cthe granary of Rome\u201d in the Roman times.\u00a0 Nowadays, more and more farmers and millers are getting aware of the importance of grain preservation of old and healthier grain varieties.<\/p>\n<p>All this wouldn\u2019t have been possible without the <a href=\"http:\/\/www.clearsicily.com\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Clear Sicily<\/a> international team that I\u2019m very grateful to be the part of. Clear Sicily is all about being passionate about Sicily, its products and people.\u00a0 And it is more and more inspired by breads and flours.<\/p>\n<p>In the next ten days we\u2019ll travel around Sicily and get to know it personally. And bake a lot of sourdough bread!<\/p>\n<p>As an introduction to Sicily, I would like to share with you recipe for sourdough bread with 100% semolina flour or pane di <a href=\"https:\/\/natalinaskitchen.com\/semolina-or-semola-whats-the-difference-pasta-recipe\/#:~:text=You%20see%20they%20are%20both,%E2%80%9D%20or%20%E2%80%9Ctwice%20milled%E2%80%9D.\" target=\"_blank\" rel=\"noreferrer noopener\">semola rimacinata<\/a>. This bread is sweat, soft, and\u2026just look at that yellow color! It\u2019s just like Sicily in my memory \u2013 sunny side up.<\/p>\n<p>Semolina is coarsely ground durum wheat (grano duro, Triticum durum \u2013 a variety of wheat) and it\u2019s often used to make pasta.<\/p>\n<p>When it\u2019s called semola rimacinata in italian, it reffers to semolina which has been re-milled to make it finer and more suitable for bread baking. There is a vast variety of breads in southern Italy made with semola rimacinata, like <a href=\"https:\/\/www.tasteatlas.com\/pane-di-altamura#:~:text=Named%20after%20a%20town%20settled,yeast%2C%20salt%2C%20and%20water.\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Pane di Altamura<\/a> (Provincia di Bari),\u00a0or <a href=\"http:\/\/asicilianpeasantstable.com\/2017\/07\/sicilian-mafalda-bread\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Mafalda<\/a> and <a href=\"https:\/\/artsandculture.google.com\/story\/traditional-bread-from-lentini-slow-food\/qgVBgV0DVw8A8A?hl=en\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Pane di Lentini<\/a> in Sicily to name just a few. The natural yellow color comes from carotenoids present in the grain.<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Is Semola rimacinata Flour and Semolina flour the same? | Back to Basics | Natalina\u2019s Kitchen\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/yllJPAHzv_s?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<p>And now, let\u2019s hop to the recipe.<\/p>\n<h2 class=\"wp-block-heading\" id=\"100-pane-di-semola-rimacinata-semolina-bread-recipe\">100% Pane Di Semola Rimacinata \u2013 Semolina Bread Recipe<\/h2>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule\">Baking Schedule<\/h3>\n<p>Starter for this bread was prepared in the evening, the dough was mixed in the morning, left to rest 1 hour and then left to rise until fully proofed for another 3 hours.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<p><em>Yield<\/em>: 1 medium-sized loaf<\/p>\n<h4 class=\"wp-block-heading\" id=\"starter\">Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>70 g of your (active) mother sourdough starter<\/li>\n<li>250 g of semolina flour (farina di semola rimacinata)<\/li>\n<li>225 g of water<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>300 g of semolina flour<\/li>\n<li>200 g of water<\/li>\n<li>9 g salt<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<h4 class=\"wp-block-heading\" id=\"starter\">Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the evening, prepare the starter. Mix 70 g of your (active) mother sourdough starter, 250 g of semolina flour and 225 g water. Cover and leave to ferment overnight until doubled in volume and bubbly.<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the morning, prepare the dough. Mix 200 g of water and all of the above starter. Add flour and mix until all the bread flour is incorporated and then knead the dough for 5 minutes. Next, leave the dough to rest for 1 hour.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-720x525.jpg\" alt=\"Semolina sourdough bread - 100% pane di semola rimacinata siciliano\" class=\"wp-image-242\" title=\"Semolina Sourdough Bread - 100% Pane Di Semola Rimacinata Siciliano 83\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-starter-and-flour-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Once one hour has passed, add salt and incorporate it well into the dough. Also, check if the dough is stiff and it needs more water. If you want to add some add-ins like seeds or pistachios, now it\u2019s the time.<\/li>\n<li>Knead the dough again for 5 minutes and then pre-shape it into boule (round loaf). Let the dough rest covered for 10 minutes. In the meantime, prepare the rising basket \u2013 dust it well with flour or line a rising basket with a table cloth and dust it with flour.<\/li>\n<li>After 10 minutes have passed, <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/boule-shape\/\" data-type=\"post\" data-id=\"4714\">shape the dough into boule<\/a><\/strong> and place it into rising basket smooth surface-down. Leave the dough to rise until it increases in volume and passes the poking test \u2013 make an indent with finger into the dough and observe the reaction \u2013 if the indent springs back slowly, the dough is ready to be put into oven, if it spring back quickly, leave it to rise a little bit longer. My dough needed 3 hours, yours might need more or less, depending on the activity of your starter and ambient temperature.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-720x525.jpg\" alt=\"Semolina sourdough bread - 100% pane di semola rimacinata siciliano\" class=\"wp-image-243\" title=\"Semolina Sourdough Bread - 100% Pane Di Semola Rimacinata Siciliano 84\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-mixing-dough-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h4 class=\"wp-block-heading\" id=\"baking\">Baking<\/h4>\n<ul class=\"wp-block-list\">\n<li>At least 30 minutes before baking bread, preheat your oven to the maximum temperature of your oven along with Dutch oven or a baking stone. I used <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\" data-type=\"post\" data-id=\"1331\">Dutch oven<\/a><\/strong>.<\/li>\n<li>When the oven is preheated, take the loaf out of the rising basket, score it with a blade or sharp knife and transfer it to Dutch oven. Put your Dutch oven into oven.<\/li>\n<li>Bake the loaf for 20 minutes with the lid on at 240\u00b0C\/465F\u00b0F and 25-30 minutes with lid off at 230\u00b0C\/445\u00b0F and until bread gets nice dark color.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-720x525.jpg\" alt=\"Semolina sourdough bread - 100% pane di semola rimacinata siciliano\" class=\"wp-image-5232\" title=\"Semolina Sourdough Bread - 100% Pane Di Semola Rimacinata Siciliano 85\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/100-pane-di-semola-rimacinata-or-back-to-sicily-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<p>I also found this recipe for <a href=\"https:\/\/xoxobella.com\/limoncello-italian-wedding-cookies\/\" target=\"_blank\" rel=\"noreferrer noopener\">limoncello Italian wedding cookies<\/a> that eased my nostalgia for the Amalfi coast!<\/p>\n<p>Other sourdough recipes you might love:<\/p>\n<p>Enjoy your delicious sourdough bread. Talk soon and stay tuned!<\/p>\n<h2 class=\"wp-block-heading\" id=\"semolina-sourdough-bread-faqs\">Semolina Sourdough Bread \u2013 FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678197682804\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is semolina good for sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes, semolina can be a good addition to sourdough bread. Its texture can help add structure to the dough and create a chewy texture in the final bread.<\/p>\n<p>When using semolina in sourdough bread, it\u2019s important to note that it can absorb more water than all-purpose flour, so you may need to adjust your recipe accordingly by adding more water to the dough. Additionally, semolina can make the dough harder to handle and shape, so it\u2019s best to mix it with another flour like all-purpose flour or bread flour.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678197725776\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Can I use semolina for sourdough starter?<\/h3>\n<div class=\"rank-math-answer \">\n<p>It\u2019s not recommended to use semolina to create a sourdough starter. This is because semolina flour doesn\u2019t contain enough natural yeast and bacteria to effectively ferment the mixture and create a healthy and active starter.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>As an introduction to Sicily, I would like to share with you this recipe for sourdough bread with 100% semolina flour or pane di semola rimacinata. This bread is sweat, soft, and\u2026just look at that yellow color! It\u2019s just like Sicily in my memory \u2013 sunny side up. Let\u2019s hop to the recipe for semolina […]<\/p>\n","protected":false},"author":1,"featured_media":213848,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,53554,80990,80989,44389,80991,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-213847","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-pane","tag-rimacinata","tag-semola","tag-semolina","tag-siciliano","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Semolina Sourdough Bread - 100% Pane Di Semola Rimacinata Siciliano - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=213847\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Semolina Sourdough Bread - 100% Pane Di Semola Rimacinata Siciliano - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"As an introduction to Sicily, I would like to share with you this recipe for sourdough bread with 100% semolina flour or pane di semola rimacinata. 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This bread is sweat, soft, and\u2026just look at that yellow color! It\u2019s just like Sicily in my memory \u2013 sunny side up. 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![\"Semolina](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/04\/semola-sourdough-bread-crust-floured-478x720.jpg\" "\\"Semolina")
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