20g of dried yeast
30g sugar (or honey)
620ml tepid water
500g bread flour
500g semolina flour
25g salt (depends on preference)
Method:
1. Dissolve the yeast and sugar into half the tepid water by gently stirring it with a fork.
2. On a (very large) surface or bowl, mix the two flours and salt together and make a well in the centre.
3. Pour the dissolved yeast into the well but bit by bit (here is when it gets messy and the water starts to drip out in every direction if you don't do it gradually). Make circular motions with your hands to work the liquid into the flours. This should make a very moist dough.
4. Kneading is a lot of fun but make sure to do it thoroughly for five minutes -no more no less. Make sure your hands and the surface are constantly covered in flour.
5. Put the dough in a bowl with cling film on top and place it in a warm place with no draught (e.g a proving draw or above a warm oven). Leave for 40 minutes; until it has doubled in size.
6. Now you have to punch all the air from it. Just whack it a few times with your fist until all the excess air has disappeared. Now mould into your shape and leave to prove again for another 40 minutes. While the dough is proving, heat the oven to 225 degrees
7. Dust a baking tray with semolina flour and put the loaves of bread on it then into the oven for 25 minutes.
8. Smother your bread in homemade marmalade or dip it in balsamic and oliver oil.
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