Apulian semolina bread

Ingredients for 2 servings:

• 125 g flour (durum wheat flour)
• ¼ tsp dry yeast
• 150 g water, lukewarm
• 125 g flour (durum wheat flour)
• 250 g semolina (durum wheat semolina)
• 1 ½ tsp dry yeast
• 2 tsp salt
• 2 tbsp olive oil
• 175 g water
• semolina, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

For the starter: Mix the durum wheat flour, dry yeast, and water, cover, and let ferment at room temperature for 12-24 hours. For the dough: Mix the durum wheat flour, durum wheat semolina, dry yeast, salt, olive oil, water, and the starter until a soft, sticky dough forms. Turn the dough out onto a floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl and let it rise for about 1 1/2 hours, until it has doubled in size, then punch it down and let it rest for 10 minutes. Divide the dough into 2 portions and form 2 round loaves, roll them in semolina, and place them on a baking sheet. Flatten the loaves slightly with your hands, cover, and let rise for about 1-1 1/2 hours, until they have doubled in size. Preheat the oven to 240°C, place the loaves in the oven, and reduce the temperature to 200°C. Bake for 30 minutes, until the crust is golden brown and the loaves sound hollow. Let cool on a wire rack.