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Starter:
Ingredients for the dough:
Make Starter:
Make Dough:
Mix in the flour. Pour in the remaining water, as needed, to form a soft, sticky dough. (You will be tempted to add more flour--do not do that.)
Turn the dough out onto a lightly floured work surface. Knead the dough until smooth and elastic, about 10 minutes.
Put the dough in a clean, lightly oiled bowl. Let rise until doubled in size, about 1-1/2 to 2 hours. Punch down the dough and chafe for 5 minutes, then let rest for 10 minutes.
Divide the dough into two pieces. Shape each piece into a round loaf. Place the loaves on an oiled baking sheet dusted with semolina flour.
Flatten each loaf with the palm of your hand and sprinkle with semolina flour. Cover with a dish towel and proof until both loaves are doubled in size, about 1-1/2 hours. (Yes, this is time consuming even after the starter is done)
Bake in a preheated 400°F oven for 30 minutes with or without steam, until lightly golden and hollow sounding when tapped underneath. Cool on a wire rack. (I use steam to get the harder crust)
Poster's Notes:
The authors say, "this open-textured bread comes from Puglia, a region of Southern Italy. Its open texture is perfect for absorbing olive oil, making it especially popular to use for bruschetta. The semolina flour gives this bread a distinctive golden color and rich crust."
Posted by Susan Greene
Nutritional Info Per Serving: N/A
1/4 tsp. dry yeast
1/2 cup water
3/4 cup + 2 tbsp. bread flour
1-1/2 tsp. dry yeast
3/4 cup water
3/4 cup + 2 tbsp. bread flour
1-1/2 cups semolina or durum wheat flour, plus extra for dusting
2 tsp. salt
2 tbsp. olive oil (use a high-quality fruity one)
Sprinkle the yeast into the water in a bowl. Leave for 5 minutes; stir to dissolve. Add the flour and mix to form a thick batter. Cover with a dish towel and let ferment at room temperature for 12 to 24 hours. (It will have a more pronounced flavor if you let it go 24 hours.)
Sprinkle the yeast into the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flours and salt in a large bowl. Make a well in the center and pour in the dissolved yeast, the oil and the starter.