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heliman 04-08-2010 09:01 PM

Recipe with Semolina
I've been keeping an eye open for pizza dough recipes containing semolina and have just come across this one which looks quite interesting:

Bread flour - 600g
Semolina flour - 400g
Olive oil - 10g
Sugar (eek) - 10g
Salt - 10g
IDY - 20g
Water - 650g

I plan on giving it a go tonight.

Any thoughts and comments on it before I jump in?

One observation is that it will end up with a pretty high gluten content with the large % semolina added.

Mitchamus 04-08-2010 10:41 PM

Re: Recipe with Semolina
it's 65% hydrated, should be easier to work, but probably won't bubble up as well as the higher hydration doughs...

Sugar might make it burn/blister a bit quicker than normal, but will make the crust a bit cripser, while the oil will make it softer on the inside - probably keep your eye on the first one.. you might need to adjust the cooking time to account for the sugar

20g of IDY (about 3 tsp) seems like overkill!
for a 1kg batch I think 1tsp is ample - but that's just my opinion...

let us know how it goes!!

heliman 04-08-2010 11:54 PM

Re: Recipe with Semolina
Thanks Mitch ... points noted.

Definitely agree that the yeast component is a bit high - I have been very happy with the lower rise attributable to less yeast. Perhaps though the recipe is designed for quick use with a very short fermentation time - much like the standard FB one! So, I will start with 7 grams to begin with and increase as necessary.

I just had a thought too - back to my quest for the yellow dough - the increased percentage (above what I used in the last experiment), may indeed give me the yellowness of the bought dough that I am so eager to produce.

Looks like it's going to be a busy baking weekend ... which is due to start in just over an hours time!

Mitchamus 04-09-2010 12:29 AM

Re: Recipe with Semolina
I'm on the east coast - and already on my second beer. It's a goodweekend so far I think you'll enjoy it when it gets to the west coast!!! :P

heliman 04-09-2010 06:03 AM

Re: Recipe with Semolina
Ha -don't start me on daylight saving!!!!!

Well this recipe (modded to 7g yeast) is WOWWWWWWWWWWWWWWW ... amazing, fantastic and this is what I will stick to from now on. Crisp, chewy, correct rise, nice browing and easy handled.

I am now a convert to recipes that focus on the best characteristics of pizza dough rather than slavishly pursuing "traditional" recipes.

Pic to follow.

texassourdough 04-09-2010 06:07 AM

Re: Recipe with Semolina
Hi Rossco!

The sugar doesn't do much. Note that it is LESS than the yeast. All they are doing is trying to make it rise faster by jump starting the yeast. From a flavor perspective it would be better to jump start the enzymes (presoak the flour) to create sugar before adding the yeast. And yeast is way high - again trying to make a dough that will be ready in an hour or two.

There are issues with semolina you should recognize. Semolina contains high protein but much of that protein is not gluten forming which contribute to why semolina (and durum) give a different texture. It also contributes to rising problems which are compounded by the grainy texture of semolina which are said to cut gluten strands (like whole wheat) and restrict gluten development. (Durham flour is supposedly better due to the finer texture. In any event, semolina dough will tend to not rise as well due to reduced gluten development and that could be a contributing reason to why one might want higher yeast levels.

I agree with Mitch tho... I would skip the sugar, uee less yeast, and soak the flour or retard the dough.

Good Luck!

heliman 04-09-2010 07:11 AM

Re: Recipe with Semolina
3 Attachment(s)
Hi Jay,

Thanks for that. Yes, I'll definitely cut down on the yeast next time around to say 14 grams or so. Does that sound better?

I am using Durham flour and I will be getting a commercial bag plus some more Baker's flour from the supplier next week. I have a work function at my place on the 21st (lunch time) and will definitely use this recipe (or a derivitive thereof) on that occasion.

texassourdough 04-09-2010 01:18 PM

Re: Recipe with Semolina
Hi Rossco!

Yeast is usually in the 1% range - about 10 grams for the recipe above instead of 20. 14 is in the right range and MAY? make sense due to the lower gluten of semolina.

Go for it. It may overproof in 2 hours or it may not???

Let us know what you get!

heliman 04-09-2010 04:10 PM

Re: Recipe with Semolina
Hi Jay - thanks for clarifying the yeast %, I will adjust the recipe accordingly.

BTW I thought that semolina/durham has a very high protein/gluten content - hence the rubbery nature one sometimes experiences. The "difinitive" source Wikipedia suggests this "...Its high protein and gluten content, as well as its strength, make durum good for special uses". Wikipedia

Will definitely be adjusting proofing time around the visual indicator of it trippling in size, but at the moment the environment seems to be optimum as there is slight humidity and its fairly warm too. I should check the temp to get a more accurate indication of the environment here.

texassourdough 04-10-2010 06:24 AM

Re: Recipe with Semolina
I based my comments on Hamelman. I don't have any experience with durham flour so all I can do is cite others. My experience with semolina agrees that it has a different texture. Hamelman says semolina durham has the highest protein but the quality of the protein is not as good as hard winter or hard spring wheat for making bread. Durham has a tendency to break down in a mixer and is easily overmixed. He directly support my statement it has lower gluten forming protein...I must have gotten that elsewhere. Will try to look that up later. I am pretty sure that is correct, but...I may be wrong.

My Wikipedia says nothing about gluten and semolina. North Dakota State university has some info that will take effort to process that addresses the issue is beyond my current ability to make confident sense of it.


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