The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

adding semolina

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.