Semolina Baguettes with Sesame

Baking and Desserts | Russian cuisine

⏳ Time

5 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The additional starter in this recipe makes the dough more elastic, which is important when baking baguettes.

Ingredients

Semolina - 4 oz
Wheat Flour - 12.7 oz
Water - 9 fl oz
Vegetable Oil - 4 spoons
Sourdough Bread - 1.4 oz
Toasted Sesame - 0.4 oz
Dry yeast - 0.1 oz
Salt - 0.4 oz

Step by Step guide

Step 1

First, prepare the starter: dissolve the yeast in water, add half of the sourdough starter, and whisk to combine. Gradually add 180 grams of flour, mixing with a wooden spatula until smooth. Allow the starter to rise for one and a half hours at a temperature of 86°F. The starter is ready when it has fully expanded and is on the verge of collapsing.

Step 2

Add the starter to the water, along with the vegetable oil and the remaining sourdough. Mix well, then add the wheat flour, semolina, and salt. Thoroughly combine all ingredients using a mixer with a dough hook. The dough should become smooth and elastic.

Step 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 25–86°F.

Step 4

Place the dough on a greased work surface. Divide it into portions of 70 grams each. Leave them on the surface covered with plastic wrap for twenty minutes. Shape them into small baguettes and make slashes facing in one direction. Arrange them in a deep baking tray lined with a silicone mat, cover with plastic wrap. Allow to rise for one hour.

Step 5

Preheat the oven to 410°F. Spray the baguettes with water and sprinkle with sesame seeds. Bake for fifteen to twenty minutes, and during the first five minutes, spray the oven walls with water a few times using a spray bottle.