The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Semolina as a substitution

fairfieldbread's picture

Semolina as a substitution

I was making dough earlier today and ran short on flour - (I was using all purpose)

So I substituted 1/3 of the flour with course semolina flour. I'll know tomorrow if this was a good move.....wondering if anyone else has done this?.....what do I expect. I would think it would just be a bit more rustic?



dghdctr's picture

Hi Andy,

Coarse semolina can be used as a bread flour, but because of the larger particle size, it usually takes longer for it to fully hydrate.  So the dough can look sort of grainy or sandy until the proteins and starches in the semolina get a chance to absorb enough water.

If you're retarding the entire dough in bulk, that will be plenty of time, I think, for your semolina flour to hydrate fully and let the dough smooth out.  I usually just do an autolyse with it during the mixing process to accomplish the same thing.

One thing for future reference, though -- durum flour and coarse semolina make a dough that is usually less tolerant of long mixing than standard bread wheat.  Mixing it with standard bread flour can increase its tolerance significantly, but you should still be conservative in your mixing time.  Since AP is usually weaker and less absorbent than bread flour, and I've never mixed semolina and AP together before, I'm really not certain how your dough will work out, but I suspect you'll be OK.

So a few minutes on low speed, with a 20-30 minute autolyse, followed by maybe 2 to 3 minutes on medium speed will usually do it well.  You, of course, have to decide how your mixer might mix things adequately, and respond to what you see, versus what anybody predicts.

Hope that helps a bit.

--Dan DiMuzio