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Weeknight Semolina Bread in a Cloche

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This Weeknight Semolina Bread is one of my favorites because it can be made completely on a weeknight after work.

I enjoy loaves made using a long, slow fermentation as much as the next gal, but sometimes, you just want a simple, no-fuss loaf that can be made in one evening from start to finish.  This loaf fits the bill.

Semolina Bread Baked in a Ceramic Cloche by Emerson Creek Pottery

Semolina Bread Baked in an Emerson Creek Pottery Cloche

Disclosure: A few weeks ago, I received a charming ceramic bread cloche from Emerson Creek Pottery and I’ve been having lots of fun baking with it.  This bread baker is made of unglazed, lead-free clay and handcrafted in the USA.

I’ve tested it on several different types of loaves made with various kinds of flour.  I particularly enjoyed making Weeknight Semolina Bread in this artisan bread cloche.

Emerson Creek Pottery Ceramic Bread Cloche

Emerson Creek Pottery Ceramic Bread Cloche

Baking bread in a cloche

I enjoy baking in stoneware cloches because they transform your conventional oven into a brick oven. When you bake in a cloche, there is no need to spritz the loaves or the oven walls with water to create steam. The self-contained, domed unit provides the perfect environment for baking crusty loaves. You don’t even have to preheat the baker to get good results. The semolina loaf in the top photo was baked in an unheated cloche. The loaf opened up beautifully where it had been scored and had tremendous oven spring (rise) in the oven.

One of the things I particularly like about the Emerson Creek Pottery cloche, besides the fact that it’s handcrafted in the USA, is that it has handles on the sides of the domed lid.  The handles allow you to easily grasp the lid, which is especially helpful when it’s time to remove it from the hot oven. I’ve lifted many a hot lid (precariously) to allow the crust to brown on the top of the loaf so I noticed the handles right away.

I also liked the fact that bread does not seem to stick as much to the unglazed unit. Just sprinkle the bottom with cornmeal before placing the loaf in it and you’re good to go. Or, if you prefer, you can use parchment paper. I was even able to shift the proofed loaf in the bottom of the baker after transferring it from a banneton (proofing) basket without it sticking to the sides. Since the loaf doesn’t always land directly in the middle when you flip it out of the basket, the fact that you can shift it around a bit without deflating the dough is a nice plus as well.

Here are some of the loaves I’ve made so far using this unglazed cloche. The mixed grain, buckwheat, and Einkorn loaves were proofed in lined banneton baskets and baked in the preheated unit. The semolina loaf was proofed and baked in the unheated cloche in a preheated oven.

As you’ll note from the photos below, I got varying levels of oven spring for each loaf baked in the cloche; however, I attribute that mostly to the type of flour used.  The semolina loaf includes about 40% all-purpose flour which provides more strength to the loaf.

 

Making Weeknight Semolina Bread in a Cloche

I started making this bread after work around 5:15 p.m. and it was ready around 8:15 p.m. because I extended the proof time slightly.

If you want to serve the loaf for dinner, stick to a proofing time of 45 minutes each, for the bulk proof and final rise, and a proofing temperature of about 85 degrees F. My goal was to make this loaf after work. I succeeded and enjoyed it for a late dinner.

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Weeknight Semolina Bread in a Bread Cloche

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4 from 1 review

  • Author: Cathy of Bread Experience
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Description

This Semolina Loaf is baked in a ceramic cloche and can be made in an evening from start to finish. The semolina provides a lovely creamy color and makes a great loaf for toasting and cheese sandwiches.

Ingredients

Units Scale
  • 300 grams semolina flour *
  • 200 grams all-purpose flour *
  • 6 grams (1 1/8 tsp.) instant yeast
  • 10 grams (1 1/2 tsp.) sea salt
  • 15 grams (1 1 /2 T) olive oil
  • 350 – 400 grams (1 1/2- 1 3/4 cups) water; divided

Instructions

  1. Measure the dry ingredients, except the salt, and place in a large bowl. Whisk together to combine.
  2. Pour in the water, reserving 50 grams (or a tablespoon), and mix using a wooden spoon or Danish dough whisk until it forms a sticky dough.
  3. Cover the bowl and let the dough rest (autolyse) for 15 minutes.
  4. Uncover the bowl and add the salt and the reserved 50 grams of water on top of the dough. Wet your fingers and mix until the salt is thoroughly incorporated into the dough. There shouldn’t be any undissolved salt crystals.
  5. Knead the dough until it forms a soft and pliable dough. Add a bit more flour if necessary. Recover the dough and let it bulk ferment for 45 minutes to an hour.
  6. Fold the dough after about 20 minutes then recover and let it continue bulk ferment until it is doubled in size.
  7. Punch down the dough and shape into a round loaf. Let the loaf rest on the counter for 10 – 15 minutes.
  8. Preheat the oven to 450 degrees F.
  9. Sprinkle the bottom of the cloche with cornmeal. Shape the loaf into a tighter ball and place in the cornmeal-dusted baker. Cover with a towel or the cloche lid and let the dough proof for 45 minutes to an hour, or until doubled in size.
  10. Uncover the dough, and score the loaf using a serrated knife or lame. I scored it like a plus sign, but you can make 3 slashes or whatever you prefer.
  11. Transfer the bottom of the cloche to the preheated oven and place the lid on top. Bake the loaf for 15 minutes or so, then remove the lid and continue baking until the loaf is browned and sounds hollow when tapped on the bottom, about 30 – 35 minutes total.
  12. Remove the loaf to a wire rack to cool completely before slicing and serving.

Notes

* 500 grams (~ 3 3/4 cups) total flour is used in this loaf. You can include bread flour, all-purpose, semolina, or a mixture of semolina and all-purpose flours.

If you use semolina flour, you’ll need a little more water.

Adapted from: Classic French Bread in Wine, Food & Friends by Karen MacNeil

  • Category: Artisan Loaf

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This is a very tasty loaf.  The semolina flour provides a lovely creamy color.  I enjoyed this bread toasted with butter, but it also makes an especially light and crispy grilled cheese sandwich.

Crumb shot of Semolina Bread baked in a ceramic cloche

Crumb shot of Semolina Loaf

You can preheat the Emerson Creek Pottery Cloche before placing it in the oven or not. Since the cloche’s domed shape simulates a brick oven, it bakes loaves evenly throughout and helps artisan bakers achieve the crispy crust and the delicious crumb we strive for.  I was very pleased that this cloche behaved the way you would expect it to and it had a few surprises as well – i.e. handles and unglazed surface.

 

Thank you to Emerson Creek Pottery for providing me with a ceramic baking cloche to review and giveaway.

Comments

  5. I have never used a cloche to bake bread…!00% whole wheat sourdough is what I usually make in my dutch oven or loaf pans.

    Reply

  6. I live my life in a kitchen as a full time chef at an amazing hotel!!!! I have no favorites, I get excited about any and all food especially bread which is wonderful year round!!!

    Reply

  9. WOW. I would LOVE this!! Nothing at all better than homemade bread. I would make sunflower whole wheat bread!

    Reply

  10. I have never used a cloche for baking but I would love to give it a try. I find bread baking wonderful and relaxing.

    Reply

  16. I just started some sour dough starter so I’d like to make some whole wheat sour dough bread.

    Reply

  17. This semolina bread looks amazing. When I was in Greece last summer, a lot of places I went had this wonderful durum bread and I’ve been wanting to replicate it at home. This looks like a great recipe to try. I think this (or maybe a sourdough durum bread) is what I would make if I won the cloche. I have never used something like this to bake bread (only a cast iron combo cooker), so i would really love to experiment.

    Reply

  18. I have been baking with einkorn flour, and find it is great tasting and better for me. I only have a toaster oven, and would like to see how a cloche works.

    Reply

  19. Just in the last year I have begun filling my home with the aroma of fresh baked bread. I would wow y family with a sourdough loaf if I won.

    Reply

  20. I would make Semolina Bread it looks and sounds so yummy! I Love baking bread and this Cloche looks like it would bake some yummy breads.

    Reply

  23. I have never made my own bread so im not sure what I would try first. We love sourdough!

    Reply

  25. All of the different types of bread referenced above, look amazing. I think I would want to bake the Semolina Bread first.

    Reply

  29. Definitely the Semolina first. I haven’t baked in a while. Thanks for re-inspiring my love of bread!

    Reply

  30. The Semolina Bread looks like what I would try 1st if I win the awesome the Ceramic Bread Cloche.
    TY 4 the great review. Your breads looks so yummy:)

    Reply

  42. My grandma use to make the best bread, so I would try one of her recipes first. But, then I would have to look for some different types to make.

    Reply

  47. I would love to make my favorite bread ever sour dough….this bread is the greatest ever love the crunchy outside and he soft airy inside

    Reply

  53. Just now visiting Bread Experience’ FB page, I noticed “Helena’s Rye bread”—I would LOVE to try that recipe! Normally I make a somewhat plain–but good!–whole wheat.

    Reply

  57. My bread-making skills need improvement! I’d probably look for receipes and try to make all sorts of bread if I won this!:)

    Reply

    • Hi Katinka, I used fine semolina flour in this bread, not durum flour. Although the flour is grainy, it doesn’t give the dough or bread a grainy texture. I love working with semolina. I think it makes a lovely, silky dough.

      Reply

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