- ¾ cup bread flour
- ¼ cup plus half a tablespoon water
- ¼ teaspoon instant yeast
- ¼ teaspoon salt
- 4 cups bread flour
- 1½ cups water
- ½ teaspoon sugar or honey
- ¾ teaspoon instant yeast
- Fermented dough starter
- ¼ cup semolina flour
- 1¾ tablespoons sunflower oil
- 2¼ teaspoons salt
Combine bread flour, water, sugar, yeast, fermented dough and semolina flour in a mixer bowl. Mix at low speed for 3–4 minutes. Add oil. Mix at medium speed for another 2–4 minutes. Add salt. Continue mixing at medium speed for 11 minutes.
Cover the bowl with plastic. Let it rest at room temperature for 2–3 hours.
Gently divide the dough in half. Shape it into 2 oval or round loaves on a lightly floured surface. Place loaves on parchment-lined baking sheet. Lightly sprinkle with flour. Cover with plastic. Let it rise at room temperature for 1–1½ hours, or until it doubles in size.
Preheat oven to 425°F. Remove plastic from loaves. Make 2 or 3 diagonal slashes on top of each loaf with a serrated bread knife. Bake the bread for 45–60 minutes, or until it is golden brown.
Remove from the oven. Cool completely on a cooling rack.