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Ingredients
| 250g All-Purpose Flour |
| 250g Semolina (can be replaced by Flour) |
| 1 Tablespoon of Sugar or Honey |
| 1 to 1 1/2 Packages of Dry Yeast or 15g of Fresh Yeast |
| 300ml of Lukewarm Water |
| 1 Tablespoon of Salt or Sea Salt |
Methods
1. Spread out some flour and semolina. Dissolve the yeast in the warm water. Once this is done mix all the ingredients together and knead them for at least 5 minutes until you have a supple dough.
2. Form the supple dough to a ball, sprinkle it with flour and carve it in with a knife. Let the dough sit covered in a warm place until its volume has doubled in size. Knead out the air for one minute, roll the supple dough again into a ball, carve it in with a knife and let it sit until the volume has doubled.
3. Finally, sprinkle the dough with flour and bake it at 220°C for about 15 minutes with added steam function on level two, then bake it at 180°C for additional 30-35 minutes without steam.
Setting Procedure
3D Hot Air
15 minutes with added steam level 2 at 220°C
30-35 minutes without steam at 180°C
Tip
Professional chefs cut raw loaves with a clean razor blade or knife. The result: bread crumbs do not crack when baking.
