Italian Pane di Semola with Sesame Seeds

Steps

1. 1

   Mix the dough

   • In a large bowl, combine lukewarm water, yeast, and salt.
   • Stir until the yeast dissolves, about 1 minute.
   • Add all the durum flour and mix with a dough scraper or wooden spoon until a shaggy mass forms and all flour is hydrated.
   • The dough will be sticky and loose.
   • Do not knead—just ensure no dry flour remains.
   • Cover the bowl with a damp kitchen towel.

   + Show details− Hide details

   Ready when: All flour is moistened into a shaggy, wet dough

   Tip: Durum dough is naturally sticky. Do not add more flour; this moisture creates the open crumb you want.

2. 2

   First rise—bulk fermentation

   • Let the dough rest at room temperature (68–72°F / 20–22°C) for 4 hours, covered loosely.
   • During this time, perform 4 sets of stretch and folds: at 30 minutes, 60 minutes, 90 minutes, and 120 minutes into the rise.
   • For each fold, wet your hand slightly, grab one side of the dough, stretch it up and over the center, rotate the bowl 90°, and repeat 4 times (once per side).
   • The dough should become noticeably smoother and more structured.

   + Show details− Hide details

   Ready when: Dough has increased in volume by 50–75%, smells sweet and yeasty, and shows visible bubbles on the surface

   Tip: Stretch and folds strengthen gluten without kneading. Wet hands prevent sticking. Don't skip them—they make the crumb more open.

3. 3

   Pre-shape and rest

   • Turn the dough onto a lightly floured work surface.
   • Divide it in half with a dough scraper.
   • Pre-shape each half into a loose round by gently pulling the edges toward the center, then flipping it seam-side down.
   • Let them rest on the counter, uncovered, for 20 minutes.
   • This relaxes the gluten so you can shape properly without the dough tearing.

   + Show details− Hide details

   Ready when: Dough feels slightly relaxed and does not spring back when pressed

   Tip: A dough scraper keeps your hands cleaner and prevents overworking the dough.

4. 4

   Final shape into boules

   • Flip one pre-shaped dough round seam-side up onto your work surface.
   • Fold the top third of the dough down toward the center and gently seal the seam with the heel of your hand.
   • Fold the bottom third up over that and seal again, then flip it seam-side down.
   • Using your hands and the work surface, roll the dough toward you, gently pulling it into a taut, round boule about 5 inches (13 cm) in diameter.
   • Repeat with the second piece.
   • Place each boule seam-side up in a banneton or bowl lined with a floured kitchen towel.
   • Cover loosely with plastic wrap or a damp towel.

   + Show details− Hide details

   Ready when: Two evenly shaped, round loaves with a taut surface, ready for final proofing

   Tip: Proper shaping creates surface tension that helps the bread rise upward instead of spreading sideways.

5. 5

   Final proof—cold or room temperature

   • Let the shaped doughs proof at room temperature for 2–3 hours until they increase by about 50%, or refrigerate overnight (8–16 hours) at 38–40°F (3–4°C).
   • The cold overnight proof develops deeper flavor and makes scoring easier.
   • If chilling, remove the baskets from the refrigerator 30 minutes before baking to take the chill off slightly.

   + Show details− Hide details

   Ready when: When poked gently, the dough springs back slowly but not completely—a slight indent remains

   Tip: Cold fermentation is ideal for flavor. Plan accordingly if making fresh loaves.

6. 6

   Preheat oven and prepare steamOven 475°F / 245°C

   • Place a baking stone or baking sheet on the middle rack of your oven and preheat to 475°F (245°C) for at least 45 minutes.
   • If using a Dutch oven or covered baking vessel, preheat it inside the oven as well.
   • Have a spray bottle of water ready for creating steam.
   • If toasting sesame seeds, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside.

   + Show details− Hide details

   Ready when: Oven reaches 475°F (245°C) and stone is very hot

   Tip: A hot stone or Dutch oven creates a steamy environment and a crispy, golden crust. Don't skip preheating.

7. 7

   Score and top with sesame

   • Carefully turn one proofed dough out of its banneton onto a piece of parchment paper or directly onto a bread peel (if using).
   • Brush lightly with olive oil, then sprinkle generously with about ¼ cup (30 g) of sesame seeds, pressing them gently so they adhere.
   • Using a very sharp knife or bread lame, score the top with a single diagonal slash about ¼ inch (6 mm) deep, or an X pattern.
   • This allows steam to escape and controls expansion.
   • Repeat with the second loaf.

   + Show details− Hide details

   Ready when: Both loaves are scored and topped with sesame seeds

   Tip: A wet knife prevents sesame seeds from scattering during scoring. Decisive scoring prevents irregular splitting.

8. 8

   Bake with steamOven 475°F / 245°C

   • Carefully transfer the first loaf (on parchment) onto the preheated baking stone.
   • Immediately spray the inside walls of the oven with water 3–4 times to create steam, then close the door.
   • Bake for 18 minutes without opening the oven.
   • After 18 minutes, open the door briefly, transfer the second loaf onto the stone (or into the oven), spray steam once more, and close the door.
   • Continue baking both loaves for another 15–17 minutes until the crusts are deep golden brown and sound hollow when tapped on the bottom.

   + Show details− Hide details

   Ready when: Crusts are deep golden brown; loaves sound hollow when tapped on the bottom; internal temperature reaches 205–210°F (96–99°C)

   Tip: Steam in the first 15 minutes is crucial for oven spring and a crispy crust. Work quickly when adding the second loaf to avoid heat loss.

9. 9

   Cool completely

   • Transfer the baked loaves to a wire cooling rack.
   • Let them cool at room temperature for at least 1 hour before slicing.
   • The crumb continues to set as it cools.
   • While still warm, the bread is fragile; resist the urge to slice it early.

   + Show details− Hide details

   Ready when: Loaves are completely cool to the touch and the crumb is set

   Tip: Slicing warm bread collapses the crumb. Full cooling ensures clean slices and better texture.