This is one of the breakthrough breads that taught me the value of combining large portions of pre-ferment with overnight cold fermentation. Semolina is the gritty, sandy flour milled from durum wheat. (Durum is the strain of wheat most closely identified with pasta.) It is a hard, high-protein wheat, but it is not high in gluten. The golden color is mainly due to a high proportion of beta-carotene, which contributes both aroma and flavor as well as the appealing hue. You may substitute a finer grind of this flour, called fancy durum (sometimes labeled “extra fancy durum”). When it is labeled “fancy durum,” the flour is milled to the consistency of regular bread flour. This is the grind used in pasta and also used in the 100 percent durum bread called pugliese (page 222). This version of pane siciliano consists of 40 percent semolina flour and 60 percent high-gluten or bread flour. The finished loaf has a beautiful blistered crust, not too crackly, and a crumb with large, irregular holes, open to the same degree as good French or Italian bread. The sweetness and nutty quality of the semolina, and the complementary flavor of the sesame-seed garnish make this one of my absolute favorite breads.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.