- 300 grams/1 1/2 cups water, tepid (70 to 78 degrees)
- 5 grams /1 teaspoon instant yeast
- 500 grams /3 1/4 cups fine semolina (durum) flour
- 15 grams /1 tablespoon granulated sugar
- 50 grams /1/4 cup extra-virgin olive oil
- 10 grams /1 1/2 teaspoons sea salt
Kneading – By hand: Lightly dust the counter with semolina flour. Scrape the dough out of the bowl and knead it with smooth, steady strokes until it is very smooth, shiny, and elastic, 10 to 12 minutes.
By machine: Use the dough hook and mix the dough on medium speed (4 on a KitchenAid mixer) until it is very smooth, shiny, and elastic, 8 to 9 minutes.
Fermentation: Transfer the dough to a lightly oiled container with a lid. Cover and leave to rise at room temperature (70 to 75 degrees) until it inflates into a dome, reaching double; 1 1/2 to 2 hours.
Shaping loaf: Grease a loaf pan (8 1/2 x 4 1/2) with oil. Lightly dust the counter with semolina flour. Uncover the dough and turn it out onto the counter. Form the dough into a pan loaf. Nestle the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with semolina flour and cover the pan with plastic wrap.
Proofing: Let the loaf rise at room temperature (70 to 75 degrees) until it crowns just above the rim of the pan, 1 to 1 1/2 hours.
Preparing oven: About 15 minutes before baking place rack in middle of oven. Preheat oven to 375°F.
Baking: Place the loaf on the middle rack of the oven. Bake until the loaf pulls away from the sides of the pan and the crust is a deep golden brown, 35 to 45 minutes.
Cooling and storing: Remove loaf from pan and allow to cool, right side up. Cool bread completely before slicing, about 1 hour. Store the cut loaf in a resealable plastic bag at room temperature. It will stay fresh for about 3 days. For longer storage, freeze in a resealable plastic bag for up to 1 month.
Thanks to " zolablue's blog" who's share this wonderful recipe.