Semolina Baguettes with Sesame
12 servings
330 minutes
The extra leaven in this recipe makes the dough more elastic, which is important when baking baguettes.
1
First, make the starter: dissolve the yeast in water, add half of the sourdough, and mix with a whisk. Add 180 grams of flour and mix until homogeneous with a wooden spatula. Let the starter rise for one and a half hours at 30 degrees Celsius. The starter is ready when it has fully risen and is on the verge of collapsing.
- Dry yeast: 4 g
- Water: 285 ml
- Wheat sourdough: 40 g
- Wheat flour: 361 g
2
Add the starter to the water, vegetable oil, and the remaining sourdough, mix, then add wheat flour, semolina, and salt. Mix everything thoroughly with a mixer using the dough hook. The dough should become uniform and elastic.
- Water: 285 ml
- Vegetable oil: 4 tablespoons
- Wheat sourdough: 40 g
- Wheat flour: 361 g
- Semola flour: 114 g
- Salt: 12 g
3
Place it in a bowl greased with vegetable oil and cover with plastic wrap. After forty-five minutes, remove the wrap and let the dough rise for one and a half hours at a temperature of 25–30 degrees.
- Vegetable oil: 4 tablespoons
4
Place the dough on a greased work surface. Divide into portions of 70 grams. Leave on the surface covered with film for twenty minutes. Shape into small baguettes, making cuts in one direction. Place in a deep baking tray lined with a silicone mat, cover with film. Let rise for one hour.
- Vegetable oil: 4 tablespoons
5
Preheat the oven to 210 degrees. Spray the baguettes with water and sprinkle with sesame seeds. Bake for fifteen to twenty minutes, and in the first five minutes, spray the oven walls with water several times.
- Water: 285 ml
- White sesame seeds: 10 g