I don't buy bread anymore! Easy sourdough with semolina (No Kneading)

Crispy on the outside, soft and fluffy inside, and made with just a few simple ingredients. This homemade sourdough bread with semolina is my new favorite. No kneading and no mixer, just a few rounds of stretch and fold and an overnight rest in the fridge. It's an easy sourdough recipe that fits into any busy day, and you get bakery quality bread right from your own oven.

*Ingredients:*
* Water - 1 cup (230 ml)
* Active sourdough starter - ¼ cup (50 g)
* Semolina - ⅔ cup (100 g)
* Bread flour - 2 cups (240 g)
* Salt - 1¼ tsp. (7 g)

That's all it takes! 5 simple ingredients and a little patience for a crusty, artisan style sourdough loaf at home.

*My other awesome channels:*
Sweet Bread Recipes 👉 https://www.youtube.com/@sweet-bread-recipes
Cookie Corner 👉 https://www.youtube.com/@The-Cookie-Corner

Tools I Used:

Baking pan I used to bake this bread: https://amzn.to/3N8ZPUi (I used two of them, one turned upside down and used as cover)

Alternative pan:
* https://amzn.to/49UyaOo - either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* https://amzn.to/4gnx6Fb - same as the previous pan.

* https://amzn.to/4qCUXVM - my favorite bread lame

*Instructions:*
1. Give the water and sourdough starter a quick mix.
2. Add the semolina, bread flour and salt, and mix until there's no dry flour left. No kneading needed.
3. Cover and let rest for 40 minutes.
4. With a wet hand, stretch and fold all four sides to the center, then lift and slap the dough.
5. Let rest for 30 minutes, then repeat the stretch and fold and the lift and slap.
6. Let rest for another 30 minutes and do one last round.
7. Let the dough rise until doubled in size, about 2-3 hours.
8. Transfer to an unfloured work surface, fold the dough onto itself and tuck it under to tighten the surface.
9. Leave uncovered for 30 minutes.
10. Dust the dough ball and the proofing basket with flour, flip the dough, fold it, roll it tightly and pinch to seal.
11. Place in the basket seam side up, dust with flour, cover and let rest for 30 minutes.
12. Proof in the fridge overnight. The dough should spring back slowly when poked.
13. Transfer to a baking tray, dust with flour, smooth out the excess and make one deep cut.
14. Sprinkle a few drops of water around the bread and cover with a second tray of the same size.
15. Bake at 430°F (220°C) for 25 minutes, then remove the top tray and bake for 10 more minutes.

The crust bakes up thin and crispy and opens up beautifully along the cut. The inside stays soft, fluffy and moist, and the semolina adds a delicate nutty flavor. Once it cools it slices easily, and it's perfect with butter, for sandwiches or next to a bowl of soup.

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