1/4 c warm water
1/4 tsp dry yeast
3/4 c + 4 tsp water at room temp
2 1/2 c flour
(will keep in fridge up to 5 days, can be frozen–bring to room temperature before using.)
2 1/2 c warm water
2 1/2 tsp dry yeast
3 3/4 c unbleached all purpose flour
3 3/4 c finely ground semolina flour
2 tsp sea salt
Starter: Combine yeast and water. Add flour gradually. Stir, adding enough room temperature water so that the starter is the consistency of sticky dough. In oiled bowl, rise at cool room temperature until tripled - six to 24 hours.
Bread: Dissolve yeast in water. Measure out 2/3 c starter. Drop into yeast mixture; starter will be stringy. Beat until some dissolves. Combine dry ingredients: flour, semolina flour, sea salt. Add gradually to yeasty mixture. Knead until elastic, about five minutes. Let rise one hour in oiled bowl. Punch down. Divide dough into four. Roll each out to 14"x8". Roll it up like a jellyroll. Cut 1/2" deep each 1 1/2". Sprinkle loaf with additional semolina flour. Let rise again, 45 min. Bring oven to 450 degrees F. Bake until golden brown, about 50 minutes.
Submitted by Gretchen Grant Contributed on: and modified on Friday December 23rd, 2005