Ingredients
Mixing bowl
Method
Mixing bowl
- 500 g flour
- 10 g salt
- 375 g water
- 25 g water
- 30 g fresh yeast (15 g for a longer, better proof)
- Semolina (corn meal)
Method
- 220G 200F
- If time, mix first three ingredients, cling, and rest overnight. Otherwise, rest for 30 minutes.
- Add yeast to water and mix.
- Using a dough hook, add yeast to dry ingredients and mix.
- Mix until it comes away from the bowl.
- Fold dough under itself once every 20 minutes for an hour (three times total).
- Oil a deep plastic container and place dough inside with a lid.
- Prove.
- Slowly tip bread out onto semolina, and cut into pieces if desired.
- Cover with cling and prove.
- Bake 20-25 minutes.