Step 1

In a medium bowl combine the flour and the semolina and stir to combine. In a large bowl add the water and stir in the salt until it dissolves. Add four tablespoons of the flour mixture to the water.

Step 2

Stir with a wooden spoon until it reaches the consistency of a thin crepe batter (The reason for this step is to ensure that the salt does not contaminate the yeast). Then add the yeast and stir until completely incorporated into the mixture.

Step 3

Add the rest of the flour mixture and mix until wet shaggy dough forms. It will be more wet than other bread doughs. Sticky to the touch.  If the dough seems a little dry start adding in the 1/4 cup reserved warm water ONLY 1 tablespoon at a time. Mix together with a fork or wooden spoon. The dough will be loose and sticky.

Step 4

Cover the bowl with plastic wrap and let the dough rise for a total of 2 hours. During the two hours you will "stretch and fold" the dough (this takes about 1 minute to do) every 30 minutes (set a timer!). Fold 3 times total during the two hours.

Step 5

Set a timer for every 30 minutes to remember to "stretch and fold" the dough. Set a bowl of water near the rising dough to wet your hands before every time you touch it (the dough is very sticky). After the first 30 minutes uncover the dough. Wet your hands with water. Start clockwise- by taking the top corner of the dough (12 o'clock position) pinch a corner of the dough and lift it up and let the dough stretch by lifting your hands up away from the bowl.

Step 6

Fold the stretched dough back on itself (6 pm location). Turn your bowl 1/4 clockwise so (your 12 o'clock position is now 3 pm location). Repeat the same process of stretching and folding the dough onto itself 3 times total. This is a fast process that takes about 1 minute from start to finish.

Step 7

Cover with plastic wrap and repeat the process 2 more times with these exact directions of stretching and folding every 30 minutes.

Step 8

Shaping the dough: after the last 30 minute rise you will shape the dough instead of folding it. Start by flouring a clean surface with 1 tablespoon of flour and 1 teaspoon of semolina. Invert the bowl upside down onto the floured surface. DO NOT touch the dough. It will fall out of the bowl on its own.

Step 9

Lift up the bowl and gently shape the dough (with floured hands) into a large rectangle (do not press down too much on the dough). Try to keep the air bubbles nice and "alive". After forming a rectangle roll the dough into a fat and long log (think rolling cinnamon rolls).

Step 10

Do not press down on the dough or the air bubbles will deflate. Pinch the end to seal. With a sharp knife or dough scraper divide the dough into 3 equal parts. Line a cookie sheet with parchment paper and sprinkle with 1 tablespoon of flour and 1 teaspoon of semolina.

Step 11

Transfer the 3 doughs to the cookie sheet dust the tops with flour, cover with plastic wrap, and let rise again for 45 minutes.

Step 12

Pre-heat oven to 425F (220C). Flour your hands and very gently lift each dough and gently stretch to form a rectangular shape. Fill a 9 in round baking pan with hot water (about 1 inch) and set it in the bottom rack of the oven.

Step 13

Place the sheet pan with bread on the middle rack. Bake for approximately 20-25 minutes. Let cool and serve. Mangia! (Eat!)