Slow-risen semolina bread loaves with little yeast

Method

Introductory photographs from the original

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1. 1.1Step 1 of 16

   I dissolve salt in half the measured water.

   

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   I put half the flour, yeast and salted water in a mixer and knead with hook.

   

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   I add remaining flour and water.

   

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   I knead at least 10 minutes until very smooth, adding water if flour needs it.

   

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   I remove and shape a soft, smooth ball.

   

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   I cover in a large bowl and rise for 24 hours at room temperature, in my switched-off oven.

   

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7. 7.7Step 7 of 16

   After 24 hours, it looks like this.

   

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   I flour surface with semolina and turn out with a scraper.

   

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   I flatten with floured hands and divide into 2 equal halves.

   

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    I shape two rectangles by hand and roll up.

    

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    I form two loaves.

    

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    I place on floured parchment on a tray.

    

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    I slash and dust with semolina.

    

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    I cover with cling film or a damp cloth and rise another 3 hours in switched-off oven.

    

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    Before 3 hours end, I remove tray and heat conventional oven to 220°C.

    

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    I bake for 15 minutes in middle, reduce to 200°C for another 20 minutes. They should rise and brown. For the last 5 minutes, slightly open oven to release steam and crisp.

    

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