The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

adding semolina

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sallam's picture

adding semolina


What difference does using semolina flour in the dough makes? does it add more gluten? does it improve the rise and/or the taste? And how much semolina in average is used in the dough, for example when making bread loafs or pizza crust?

xaipete's picture

Having just purchased a sack of semolina flour myself, I was also interested in how to use it. I found the following article on the San Francisco Baking Institute site.

It discusses "technical changes in formulation" when using semolina flour.