Step 1

In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F.

Step 2

If you're using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you're using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active yeast, but does not need to be activated in water (works as IDY).

Step 3

Add the flour (preferment section only!) and IDY yeast to the bowl of a stand mixer. Next, add the water (preferment section only!) and mix well with hands, or a spoon, until fully incorporated.

Step 4

Cover with a lid or saran wrap, tightly. Allow to sit at room temperature for 2 hours before placing in the refrigerator for 18-24 hours.

Step 5

Remove poolish from refrigerator and allow to come to room temperature, about 1 hour. With the poolish still in the bowl of a stand mixer, add the remaining water (final dough section!) and mix by hand. Fit the mixer with a dough hook and turn on medium. Slowly add flour (final dough section!) and salt and mix until dough is smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.

Step 6

Remove dough from bowl and knead by hand, 2 minutes. Flip the bowl over top of the dough and allow to rest for 20 minutes; you will notice the gluten is stronger after the rest. Divide the dough into equal pieces, roughly 270g each. Knead into a taut ball before placing in a lightly oiled bowl or proofing container, seam-side down. Cover the bowl with a lid or saran wrap and place in the refrigerator to cold ferment for another 18-24 hours.

Step 7

Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). With a lightly floured dough scraper/cutter, gently pick up a doughball and place it into a bowl with 50/50 semolina and 00 flour. Lightly coat both sides to prevent stickiness before continuing to stretch and bake.