james beard semolina loaf

Back to Recipes 
Superstone® Use and Care

Semolina Loaf

"The bread recipe that I give is a particularly good one, but you can use any bread recipe of the "country loaf" persuasion when using La Cloche®."  ––James Beard



2 tsp of salt
2 (2.5oz) dry yeast packets
2 cups of coarse semolina
3 cups all-purpose flour


Sprinkle two packages dry yeast over two cups warm water (70-75 degrees) and a large mixing bowl, and stir to dissolve. Let it rest until proofed and creamy. Add two cups coarse semolina and one cup all-purpose flour. 

Beat vigorously by hand or with an electric mixer until the batter is smooth and begins to pull away from the sides of the bowl. Add 2 tsp salt and beat for another 2 to 3 minutes. You can use a dough hook to knead in an additional 2 cups all-purpose flour, 1/4 cup at a time, or you can do it by hand.

knead the dough for approximately 5 minutes. Remove from the bowl and finish needing by hand, adding additional flour if necessary. Place the dough in a greased bowl, cover and let rise for 2 hours.

punch out dough, removed from bowl and knead for 2 minutes. Return to bowl, cover and let rise for 1 hour. Punch dough down, remove from bowl and need again for 2 to 3 minutes. Shape into a round loaf, flattening it slightly, and place in the bottom part of the stoneware oven.

place the cover over the base and let the dough rise for 1 hour. Meanwhile, preheat oven to 475°. When dough has risen to more than double its size, remove the top of the stoneware oven and slash the top of the loaf in a cross. Replace cover and bake for approximately 50 minutes.

Remove from stone oven and let cool on a rack.


click here to read james beard’s original article about our timeless superstone® la cloche®!