Yield 1 loaf
The pan used to bake the bread should be dusted with cornmeal or flour. To aid in shaping your loaf check this site
- 1 cup warm tap water
- 1 teaspoon active dry yeast
- 1 ½ cups (210g) unbleached all-purpose flour
- All the sponge, above
- ½ cup (70g) unbleached all-purpose flour
- ¾ cup (120g) semolina flour
- 2 teaspoons salt
- 2 Tbs. olive oil
- To make the sponge, place the warm water in a mixing bowl and whisk in the yeast.
- Stir in the flour and cover the bowl with plastic wrap. Set the sponge aside to rise at room tº until the sponge doubles, about 1 hour. I do this directly in the bowl of the standing mixer and then add the dough ingredients.
- For the dough, stir the sponge to deflate and add the flour, semolina, salt and oil.
- Adjust the bowl in your stand mixer and knead on low speed with the dough hook for about 5 minutes, to form smooth, elastic, and slightly sticky dough. Alternatively, turn the dough out onto a lightly floured work surface and knead by hand for about 5 minutes.
- Transfer the dough to an oiled bowl. Turn the dough so all the sides are oiled. Cover the bowl with plastic wrap and let rise until doubled, about 1 hour.
- Turn the risen dough out on the floured work surface.
- Press with the palms of your hands to deflate.
- Shape the dough into an oval and place tucked side down on the prepared pan and cover with oiled plastic wrap.
- Allow to rise until doubled in volume, about 1 hour.
- About 20 minutes before baking, turn the oven to 400ºF / 200ºC.
- Hold a razor blade at about a 30º angle to the loaf, and slash 3 lines.
- Bake the loaf for about 35 minutes, until well risen, golden brown and the bottom sounds hollow when tapped.
- Cool on a rack and wait until completely cooled to cut.