The reason you should stop using regular bread flour | Foodgeek

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Today I'll have a look at a wonderful alternative to regular bread flour that bakes a wonderful bread. Golden, crispy with a soft crumb.
🍞 Recipe - fdgk.net/semolina-bread-recipe
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⭐️ In the video
Semolina Flour: foodgeek.dk/a/buy-fine-semolina-flour
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⭐️ Awesome bread flour
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⭐️ Tools for steaming your bread to perfection
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⭐️ Containers to hold your dough while fermenting
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Cambro Container 4 qt/3.5 liters: fdgk.net/buy-cambro-container-4-qt
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Cambro Lid 2qt/1.9 liter: fdgk.net/buy-cambro-lid-2-qt
⭐️ Tools for scoring your bread
Walnut Lame: fdgk.net/buy-walnut-lame
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⭐️ Tools for your starter
Weck jar: fdgk.net/buy-weck-jars
Small spatula: fdgk.net/buy-small-spatula
⭐️ Proofing baskets to help your bread stay in shape
Round Proofing Baskets: fdgk.net/buy-proofing-baskets
Oval Proofing Baskets: fdgk.net/buy-oval-proofing-baskets
⭐️ Bowls for working with dough
Medium bowl: fdgk.net/buy-rosti-bowl-4-liters
Medium bowl lid: fdgk.net/buy-rosti-bowl-4-liters-lid
Large bowl: fdgk.net/buy-rosti-bowl-5-liters
Large bowl lid: fdgk.net/buy-rosti-bowl-5-liters-lid
⭐️ Knives for cutting your bread
Excellent Bread Knife: fdgk.net/buy-kasumi-bread-knife
Good Bread Knife: fdgk.net/buy-victorinox-bread-knife
⭐️ Avoid getting burned while baking
Heat-resistant gloves: fdgk.net/buy-heat-resistant-gloves
⭐️ Make awesome sandwich bread in these pans
Pullman Loaf Pan (small): fdgk.net/buy-small-pullman-loaf-pan
Pullman Loaf Pan (medium): fdgk.net/buy-medium-pullman-loaf-pan
Loaf Pan (medium): fdgk.net/buy-medium-loaf-pan
⭐️ Measuring cups
Small measuring cup: fdgk.net/buy-small-pyrex-measuring-cup
Medium measuring cup: fdgk.net/buy-medium-pyrex-measuring-cup
Large measuring cup: fdgk.net/buy-large-pyrex-measuring-cup
⭐️ Miscellaneous
Lodge Cast Iron Skillet: fdgk.net/buy-cast-iron-skillet
Mockmill Grain Mill: fdgk.net/buy-mockmill
Bench Scraper: fdgk.net/buy-bench-scraper
Flour shaker: fdgk.net/buy-flour-shaker
Spray Bottle: fdgk.net/buy-spray-bottle
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Stand Mixer: fdgk.net/buy-stand-mixer
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Precision Scale: fdgk.net/buy-precision-scale
#WheatAlternative #SemolinaFlour #YummyBread

[@Foodgeek]

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[@katherinemaas6712]

Yes, would love to see a sourdough version of this bread!

[@misterdubity3073]

semolina is something I never completely understood. I thought "durum" and "hard wheat" were the same thing. So I learned something today; thank you. Also a compliment on the audio component of your production: the volume of music is much decreased while you are speaking making it easy to understand; and the music is always something pleasant. Many youtube channels have annoying music (annoying to me anyway) and at too high a volume during speech. Good one!

[@PAK_RS]

Semolina is great in sourdough baking too, so looking forward to your video on this topic. I use about 20% semolina in my sourdough pizza dough. And in Russia, a local version of semolina has been used traditionally to make the famous kalach bread. Thanks for your videos, experiments and recipes

[@TooBuffed]

For the pizza do you use starter or yeast? Also, what is the name of the flour in Russia that you mentioned? Tia

[@PAK_RS]

Starter, 100% hydration. The flour is called durum wheat Shugorovskaya

[@weaverl43]

Thanks for the break down on semolina as I was confused. Yes would love to see how you would use it in sourdough.

[@christinesulkowski3602]

Semolina….i’d love a sourdough version please!

[@jillelaine770]

Semolina! Yes, I've put some semolina flour in my sourdough breads for years, but never considered making a whole loaf of it! Looks delicious...and of course, I love the _tight_ crumb! Would love to see your version of a sourdough semolina loaf. Thanks, Sune!

[@SuperDavidEF]

Semolina! I definitely want to see the sourdough version, and maybe also a comparison video with regular bread flour, so we can see how different it really is to work with.

[@conradcrisafulli8269]

Semolina….Yes! I would love to see a sourdough version please!

[@JimScotty0]

Looks great! How about a sourdough version with maybe a little Whole Wheat flour?

[@aileensmith3062]

Semolina we use but not much of it. We really want to start making our own pasta so yes lots of semolina. Recipe is simple enough. Yes this recipe using sourdough starter would be fun as well, Thank You!

[@marty5627]

Great video! I often make sourdough using up to 35% of Kamut, a brand name for US-grown Khorasan wheat. Khorasan is closely related to Durum wheat - they both are tetrapoidal wheats, produce a yellow flour, have a nutty taste, and are high in protein, but not particularly high in gluten. It originated in Iran. When the rest of the flour in the dough is also whole grain, I typically add a bit of gluten to help the rise. For example 20% rye (in the starter), 37% Khorasan wheat, 37% hard red winter wheat, 5% gluten. The stuff I buy is milled to the same fineness as regular flour, rather than being coarser like semolina.

I've got access to an extremely delicious khorasan flour too, and that really adds great flavor to bread.

[@mikebauer9948]

Thanks, you published this at just the right time. I have a 35lb sealed, long-life low-oxygen tub of durum wheat that I got during the pandemic (we were caught out-of-country by the closing of borders, and came home after the "buying panic" decimated grocery supplies of everything. I was able to get some bulk items in to tide us over, this being one). I have tried donating the tub to various food charities and even restaurants featuring homemade fresh pasta, to no avail; it has stayed sealed while we have downsized, moved into a new area, and re-established all our normal supplies. So, I'm about to crack open the tub, mill the wheat myself, and make everything from breads to pasta to pizza to couscous (maybe?) until I've used it up. I'll follow this recipe for sure, thanks again.

[@johnc3826]

Semolina - this loaf had a beautiful crumb! It had a better oven spring than I expected. Thank you for the great idea.

[@v1f118]

Semolina sourdough sounds interesting. I have modified your standard sourdough recipe; swapping the 20% rye flour out for 20% semolina flour and am pleased with the results. I'm sure there's room for improvement, though. Great videos!

[@akfrench3579]

I always substitute some 100% whole wheat flour to my bread flour, it adds flavor and texture. For instance, a recipe that calls for 700 grams of flour, I use 500 bread flour, 100 ap flour, and 100 whole wheat.

[@simplybeautifulsourdough8920]

I love all of the information you give on the why's and wherefore's of different aspects of bread making. And yes! Would love a Sourdough version with this flour. 😊

[@dinosilone7613]

I often make a bread that’s half King Arthur Bread Flour and half farina di semola rimacinata (usually Caputo) - I make make a starter (I’ve always called it a biga, but it’s different from yours…) using 1 cup of bread flour, 1/2 cup of water, and about a quarter cup of sourdough starter. The bread is a copy of the pane tradizionale that they make in my family’s hometown in Italy (in the Abruzzo region). I don’t knead the dough - I do stretch and folds, so the crumb is more open (thought denser than when using only bread flour. It’s awesome, particularly with traditional salumi and cheeses.

[@viktoriapeterson489]

That sounds awesome!

[@misterbond8764]

Semolina is something I have only used for pasta, but now want to try in bread. I would love to see how it responds to sourdough. Thanks for sharing.

[@Skirkly]

Great video. Glad to see something about semolina because I have some in the cabinet and I am too lazy to make the pasta and needed something to do with it.

[@oochee95]

Semolina and Durum is so delicious. I made the Altamura bread recently. One of my favourite breads i've tried.

[@viktoriapeterson489]

Semolina--I like it as well as Khorasan flour (Kamut). Would like to bake a loaf using both semolina and kamut together. Really enjoy learning from your great videos. Music always good too!

[@leokoehne]

I've made amazing bagette and batard with grano tenero flour only 11% protein. Also made good loaves with semolina 14% protein (although it gets really hard within a couple of days)...

[@sheilanc1]

absolutely a sourdough recipe for this. I'm only doing sourdoughs two in my home and making bread for 3 others every week, I only do this on my winters months off from work, so I'd like to stick with every thing sourdough. Me and my head, thinking could I use my sourdough starter instead of making a yeast starter? then proceed on with the recipe? Great videos. Happy Holidays

[@Cbbq]

Yes to a sourdough selamina loaf

[@Raul28153]

here in the States the distinction between semola and semolina is that semola is finely grind flour and semolina is more like corn meal.

[@bobwait1271]

While I've made plenty of breads from Carol Field's The Italian Baker, the Durum-Flour Bread from Altamura has been a favorite for thirty-some years; everyone loves it. It is still a mystery why durum doesn't produce high-hydration doughs the way other high gluten flours do. Thanks for your research and demonstrations.

[@zoniawynns15]

Semolina. Yes to a sourdough version!!

[@mimmociaccio5470]

Also known as rimacinata most popular in Sicily.

[@teresacoleman9695]

Would love to see a sourdough version! It’s a lovely loaf - look forward to giving it a try!

[@kathleenkepley9282]

Yes, would love to see a sourdough version!

[@aconsideredmoment]

Awesome. Inspirational. Educational. Thanks! And, yes, we would like to see a sourdough bread with it.

[@losFondos]

All bread made in Sardinia and probably most of the bread made in the south of Italy is made with Durum wheat flour (semola rimacinata).

[@tonycasarrubia1394]

Not really most of the bread in Sicily is made with white flour.

[@myriammoquin2684]

Excellent info thanks!

I've experimented with gluten-free sourdoughs. I've not had the best results with regard to crumb structure and texture, but was very surprised by the flavor of sourdough made from teff flour. The flavor was, in some ways, even better than wheat!

[@SuperDavidEF]

That's interesting. I've had the opposite reaction to using Teff in sourdough bread. I can't stand it. In fact, I never finished using up the bag of flour and ended up throwing away a significant amount of it. What recipe did you use with Teff to make it taste so good?

[@NL-001]

Yes, please also a video with sourdough!

[@charliefrago1380]

Along with a sourdough version, can semolina be used in sourdough starter?

[@Paul-mn8ql]

That T shirt is amazing! Where did you get it?

[@dprimetime2222]

Semolina, I would really love a sourdough video (or a few) that you use semolina with. Also, what temperature is the water you’re mixing and the room set at? I made the bread with organic stone ground semolina rimicanata and it looked beautiful, had an amazing crust, sounded hollow when you knock, but still had a rather tight and tough interior. Trying to figure out what I may have done wrong. Thanks for the videos!

[@latinhellas6383]

I can find durum semolina in the US, but I am not aware if on US soil there are growers, millers and sellers of durum semolina at a reasonable price similar to hard wheat flour and rye flour which I can buy in bulk.

[@maurotrevisan7879]

Hi Sune, I was wondering if you had ever had the opportunity to try water chestnut flour (Trapa natans -- here in my country it is a poor flour, in the sense that it was once used by poor people instead of more valuable flours) , and if by any chance you had any advice to give me on how to replace it with a mixture of more common flours (for example chestnut flour with corn starch? or hazelnut flour with rice flour? and in what amounts?) Thank you very much

[@Foodgeek]

I have never seen it available here in Denmark. Rye is considered a poor flour too, but it's the only thing that grew naturally this far north, which made it a staple. What country are you from? 😁

[@maurotrevisan7879]

I come from northern Italy. Here, in the 10th century, the poor prepared flour with water chestnuts, and with this they prepared a typical winter cake called "pintha" (the "th" is the same as in "thing" ), usually eaten around the New Year's bonfire. Nowadays it is made with cornmeal and wheat flour, combined with lard, honey, currants, fennel seeds, figs, and walnut kernels.

[@bobbiegraham7729]

I make overnight multi grain all the time, could I add semolina to that mix? M thinking it would add a nice flavor if nothing else. I'm assuming I would have to adjust the hydration, but by how much? Is there a ratio, or should I just experiment?

[@LiefLayer]

Semolina is amazing. I love it for pasta and bread too. For bread I usually use 20% of semolina. PS. Your 100% semolina is insane.. I was never able to make a bread that good only with semolina... I should try again, maybe my sicilian mother can help. For everyone that is not familiar with semolina, I use La Molisana (not sure if that's a brand that you can find outside of Italy) I think they make the best semolina.

[@LiefLayer]

I was finally able to make great 100% semolina bread. Not sure why I was not able before, probably I did something wrong in the past.

[@Dr_Bombay]

Semonlina? interesting! i'd love to see a sourdough version of this bread.

[@mariehintz1788]

Semolina sour dough would be great.

[@kurtkensson2059]

Have you considered a video comparing fresh flour with older, and perhaps "out of date" flour? I recently had a problem with "oven spring" and think it may have been a result of using some older bread flour.

[@SuperDavidEF]

I can confirm that very old flour is impossible to get a good rise with. But, there are so many ways to not get a good oven spring. Was it a recipe you'd had success with before? Did you confirm that you put all the right measurements of all the ingredients in the dough? Was the age of the flour the only significant variable?

[@kurtkensson2059]

@@SuperDavidEF Yes, the recipe (and procedures) remained virtually constant. I weigh the ingredients, to reduce variables. The primary difference was in the age of the flour. I repeated the process, using fresh(er) flour, and the results returned to normal. I was curious if others had found the same issues. Thank you for your reply.

[@SuperDavidEF]

@@kurtkensson2059 Once while I was visiting my mom, I decided to bake some bread for everyone, and I grabbed her flour to make it with. She warned me that the flour was quite old, but I persisted. I learned that day what old flour can do to a bread dough. I don't like wasting food, but we threw out the dough (didn't even try to bake it) and the rest of the flour, and bought fresh flour to make bread with. The new batch was perfect.

[@fatemahrajah8324]

Can you use starter instead of the bigamy?

[@ralphconstantino3930]

Semolina! Greetings Sune, Please when you get enough responses include semolina in a sour dough recipe... Thanks for all you do!

[@myriammoquin2684]

Sune what's the brand of your oven

[@Foodgeek]

It's an AEG. The cheaper brand of Electrolux 😊 It's a good worker bee, best oven I've had so far 😁

[@chesterarebest]

There is an Italian brand that ships flour which i believe is durum and somehow the bread is very and yellow. I bought some durum...colour was good but very tight crumb. Uncertain how the Italian company make it so airy... ingredients is: 'Italian Reground Durum Wheat Semolina, Water, Yeast, Salt' Branda is Crosta and Mollica Pane Puglieses. Any ideas?

[@Foodgeek]

They most probably use higher hydration 😊

[@chesterarebest]

You know I am uncertain about that. My wife's nephew owns a french baker Loire and I asked about baguettes and when I said i use 70% he said they never go above 65%...! And his baguettes have lot of air. @@Foodgeek

[@Foodgeek]

@@chesterarebest But not with semolina flour, right? 🤔

[@chesterarebest]

Not normally no...must ask him if he ever has! I am presenting the tennis coach with a sourdough I have just taken out of the oven tonight. I don't think he believes I can really make them...😊@@Foodgeek

[@Paul-mn8ql]

Where did you get that shirt?

[@gregwaters944]

I tried to make this recipe and it did not turn out like yours, maybe it was the flour, I used Bob's Red Mill. After watching the video again I was wondering how long you kneaded it for. My dough was not as elastic as yours and when trying to shape it was still very course. I have been making sourdough for a while now and could not get this one past the final shaping. Any ideas? Thank you

[@Foodgeek]

Was it possibly coarsely ground?

[@gregwaters944]

I think so but not sure. Do you know of any flours in the US that are fine ground? Tried looking on line but could not find one@@Foodgeek

[@Foodgeek]

@@gregwaters944 I linked one from Amazon in the description 😊

[@gregwaters944]

Thank you @@Foodgeek

[@harryviking6347]

I have never used an ordinary wheat flour at all!

[@sergiobarrio]

What is actually "semolina"???

[@degendoron]

Semolina:) Just mentioning, as someone who bakes quite a bit of Durum and ancient grains, within the world of semolina there is a wide range of flavor. I will say that they have very interesting qualities, definitely worth looking into. Love your vids:)

[@wilfreeborn1]

always liked your videos, your use of ai for your artwork not so much

[@hairstoyou7248]

Something has changed! You look like you drank from the fountain of youth. What happened?

[@epg644]

Please stop with the clickbait titles. It damages your credibility…

[@alexandergruszka2975]

😂