SEMOLINA BREAD

(WITH FRUIT YEAST)

STEPS

Autolysis: Pour the water, the flour, and the semolina into a large bowl. Mix briefly with a wooden spoon to thoroughly combine. Let stand for an autolysis of 60 to 120 minutes.

Adding the starter: Add the fruit-based starter by mixing it into the dough using a wooden spoon or a dough mixer with a kneading hook. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 20 minutes.

Incorporating the salt and butter: Add the salt and knead again. Then incorporate the butter while continuing to knead so that the result will be nicely uniform.

First rise and folds: Lightly round the dough with wet hands, cover, and let rise for 2 to 4 hours, depending on the room temperature, making a series of four folds, one every 30 minutes.

Dividing and pre-shaping: Turn the dough out onto your lightly floured work surface. Then, using the pastry cutter, divide it into two balls, or leave as is to make one large loaf. Pre-shape, without pressing too hard.

Relaxation and shaping: Let the dough stand for 20 to 25 minutes at room temperature. Shape into a round or rectangular loaf or loaves. Put into bannetons floured with rice flour.

Second rise: Let the dough stand for another 3 to 4 hours, depending on the room temperature, or put into the refrigerator to rest overnight.

Scoring: Turn the dough out onto a piece of parchment paper and score as you see fit.

Baking: Quickly transfer the dough into a baking dish that has been preheated for 30 minutes in the oven at about 480°F (250°C). Bake covered for 20 minutes. Uncover the dish and bake for another 15 minutes. Monitor the bread starting with the second baking phase; it should be properly golden!