Semolina sourdough with sesame crust
A 30% semolina sourdough with a sesame-coated crust, soft yellow crumb, and the unmistakable nutty flavor of durum.
If you have eaten Italian sesame bread from a real bakery, you have eaten this. A semolina sourdough is heavier than a country loaf and softer than a baguette — built for thick slices, olive oil, ripe tomato, and good salt.
Why this works
Durum semolina has a high protein content but different gluten characteristics than bread flour. It needs a longer autolyse to soften and a tighter shape to hold structure. The sesame crust is not a garnish — the seeds toast as the loaf bakes and add a nutty crunch.
At a glance
- Yield
- One 900 g loaf
- Prep
- 60 minutes
- Cook
- 45 minutes
- Total
- 24h
Ingredients
- Bread flour
- 350 g
- Fine semolina flour
- 150 g
- Water
- 380 g (76%)
- Active starter
- 100 g
- Olive oil
- 20 g
- Salt
- 10 g
- Sesame seeds (white + black mix)
- 60 g
Equipment
- Digital scale
- Mixing bowl
- Bench scraper
- Oval banneton
- Dutch oven
- Small bowl for sesame coating
- Lame
Directions
Baker notes
- Fine semolina (not coarse) is what you want. Coarse semolina is for pasta.
- Toast the sesame for 3 minutes in a dry pan before pressing on if you want even deeper flavor.
- Pair with a Sicilian olive oil and a ripe tomato — that is the bread, the way it should be eaten.
FAQ
Can I skip the sesame?
Yes, but the bread loses about 30% of its character. Try fennel seeds or nigella for variation.
Where to go next
Semolina bread is what changed my mind about non-wheat sourdough. Bake it for a dinner party and people ask for the recipe before dessert.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.