Pour the flour in a bowl or a mixer with a hook. Beat water and dry instant yeast together
Add oil and sugar until it becomes an elastic dough for about 10 minutes
Set in the hull one piece of oil paper and sprinkle with a little bit fermented yellow semolina flour
Remove the dough from the mixer or the bowl and place it in a slightly floured surface.
Knead the dough into a round shape and place it in the hull.
Put the lid on the hull and let the bread rise at room temperature for 12 hours.
Cut the dough with a razor or with a sharp knife and bake without removing the lid. In an oven set to 180°C for 1 hour and 20 minutes
Remove the bread from the hull and let them sit for 10-15 minutes before cutting.
Ingredients
Directions
Pour the flour in a bowl or a mixer with a hook. Beat water and dry instant yeast together
Add oil and sugar until it becomes an elastic dough for about 10 minutes
Set in the hull one piece of oil paper and sprinkle with a little bit fermented yellow semolina flour
Remove the dough from the mixer or the bowl and place it in a slightly floured surface.
Knead the dough into a round shape and place it in the hull.
Put the lid on the hull and let the bread rise at room temperature for 12 hours.
Cut the dough with a razor or with a sharp knife and bake without removing the lid. In an oven set to 180°C for 1 hour and 20 minutes
Remove the bread from the hull and let them sit for 10-15 minutes before cutting.
