Homemade bread - sourdough bread with wheat bread flour and semolina, i.e. durum wheat flour

What is semolina? Semolina is a flour obtained in the process of grinding durum wheat. It resembles fine porridge, is characterized by an amber-yellow color that colors the products prepared from it, as well as gives them a characteristic taste and smell.

chleb z semoliną na zakwasie z gara

Semolina is mainly used for making pasta, but also for yeast and sourdough baking, such as bread, focaccia or pizza. Durum wheat flour is becoming more and more popular because, in addition to the content of fibre, vitamins and mineral salts, it has a low glycemic index.

chleb z semoliną na zakwasie z gara

INGREDIENTSfor one loaf


  • 20 g of active sourdough starter
  • 40 g wheat flour type 750
  • 40g water


  • 100 g leaven
  • 300 g wheat flour type 750
  • 200 g semolina, durum wheat flour
  • 350g water
  • 8g salt
chleb z semoliną na zakwasie z gara


  1. Mix the ingredients for the leaven, cover and leave for 8 - 10 hours. For me it is usually between 6.00 - 8.00 in the morning.
  2. When the sourdough is ready, mix it in a bowl with water and flour, just until the ingredients are combined.
  3. Cover the bowl and leave it at room temperature for 1 hour.
  4. After an hour, add salt and knead/mix the dough thoroughly.
  5. Let it rest for 15 minutes, then start assembling.
  6. During fermentation, fold the dough 3 - 4 times, 30 minutes apart, until it visibly increases in volume and a strong gluten mesh is formed.
  7. Assembling the dough - with a hand moistened with water, we grab the dough on one side, stretch it slightly and fold it inwards. We turn the bowl with the dough and repeat 3 - 4 times on all sides.
  8. Put the dough on a surface sprinkled with flour, form an oblong or round loaf and put it in the proofing basket.
  9. Cover the basket and place it in the fridge for proofing for about 10 - 18 hours.
  10. Bake immediately after removing from the refrigerator.
  11. Before baking, heat the cast iron pot in the oven for about 30 minutes at 250°C.
  12. Gently put the loaf on the baking paper, cut it, e.g. with a razor blade.
  13. Put the cut bread together with the paper into the preheated pot and bake the first 20 minutes at 250°C with the lid on.
  14. Then remove the lid, reduce the temperature to 210/230°C (the temperature depends on the oven) and bake for another 20 minutes.
  15. The baked bread is cooled on the grate.

also check

Wheat sourdough bread with chia seeds


Sourdough bread with jalapeño, cheddar, and chives


Homemade sourdough wheat bread - bread from the pot


Sourdough bread with dark beer, honey and walnuts



Iwona 2023-02-08 11:42:22

Jak pięknie wypieczona skórka. Jestem ciekawa czy udałoby mi się tak odtworzyć. :)


TajemniceSmaku 2023-02-08 16:08:01

Dziękuję 🙂 Warto próbować, świeżo upieczony chleb to najlepsze i najpyszniejsze wynagrodzenie za cierpliwość 😉


Łucja 2023-02-08 14:23:36

Pięknie wygląda, z pewnością jest smaczny


TajemniceSmaku 2023-02-08 16:04:49

dziękuję :) chleb jest bardzo smaczny


Patrycja 2023-02-10 10:48:49

Domowe pieczywo to najlepsze! Sama staram się od czasu do czasu wypiekać chleb w domu, tak więc może ten będzie następny.


TajemniceSmaku 2023-02-10 12:31:03

Zgadzam się, domowy chleb jest najlepszy 🙂


Hania 2023-02-24 14:09:42

Cóż za skórka. Już czuję jak jest chrupiąca a chlebek pod nia puszysty


TajemniceSmaku 2023-02-27 11:20:18

Dziękuję 🙂


Kinga 2023-03-01 17:54:50

Piękny. Widać twój talent. Aż czuję jego zapach


TajemniceSmaku 2023-03-01 18:37:02

Dziękuję, to miłe 🙂


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