Homemade Bread

Method

1. Add water (reserve a little), yeast, and sugar to a bowl. Start mixing (using a planetary mixer or by hand).
2. Add all the flour and semolina. Mix. If the dough is too hard, add the remaining water.
3. When the dough begins to come together, add the salt last.
4. Add the olive oil in a thin stream while continuing to knead.
5. Knead until the dough is smooth and not sticky.
6. Transfer the dough to a lightly floured work surface and work it with your hands.
7. Form a ball by making movements to incorporate air and strengthen the dough.
8. Place the dough in a bowl, dust with a little flour, cover with plastic wrap, and let it rise until doubled (you can accelerate by placing in an oven at 30°C).
9. After rising, transfer to a floured surface and divide the dough in half.
10. Form loaves by folding the front part over the back, turning, and shaping with a cupping motion.
11. Place the loaves on a baking sheet, leaving space between them. Dust with flour.
12. Make cuts on top with a blade or sharp knife.
13. Let the loaves rise again in the oven at 30°C until doubled.
14. Bake until golden and cooked through (temperature and time not specified by the chef, but standard bread baking).