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A type of Italian bread with delicious crispy crust and soft, open-textured, flavorful crumb. It is prepared with a starter dough that is allowed to ferment overnight. When the starter dough is ready, it is mixed with a combination of bread flour or all purpose flour and semolina. The semolina gives the bread a slightly golden color. The surface is often dusted with additional semolina, which gives the crust added grainy texture. Pane di Semola is known in English as semolina bread.
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