Servings: 2 Loaves
- 2 Large round glass casseroles with lids
- 4 1/2 cups Bread flour
- 21 oz Water, tepid
- 0.35 oz Active dry yeast
- 1 tsp Granulated sugar
- 2 tbsp Olive oil
- 1 1/2 tbsp Salt
- 2 tbsp Semolina
- In a large bowl add the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast.
- Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has mixed in. At this point the dough should have a sticky dough.
- On a floured work surface, knead the dough with your hands until it’s elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
- Let the dough rise at room temperature for 10-12 hours (or overnight).
- Punch down the dough. Sprinkle semolina on a large cool work surface and place the dough on it.. Using a sharp knife divide the dough in 2 equal pieces. The recipe makes 2 loaves.
- Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn’t stick to your hands (about 3 minutes). Sprinkle the dough lightly with semolina (2-3 tbsps) when kneading.
- Shape into 2 round loafs and place each round into a large round casserole dish . Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
- Preheat the oven to 480ºF. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely light brown and crusty.
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