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
Pick your state and product — instant verdict before market day.
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 Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
