Step 1

Place the flour, semolina, sugar, salt and yeast in a large mixing bowl. Stir together to combine.

Step 2

Add the water, milk, and melted, cooled butter. Mix together on low speed using the dough hook attachment until the dough is elastic, smooth to the touch and forms a ball around the hook.

Step 3

Drizzle a bowl or dough-rising bucket with olive oil and turn the dough a few times so that it is greased. Cover the bowl or bucket with plastic wrap and let it rise for about 90 minutes, until doubled.

Step 4

Deflate the dough and turn out onto a worktop lightly dusted with a little flour.

Step 5

Shape the bread into a ball and let it rest, covered, for five minutes. Reshape it into a ball, turn it over, seam side down, and use your hands or bench scraper to scoot the dough to tighten the top. Place the shaped dough in a bowl or a prepped banneton, seam side up, to rise for the second time, covered.

Step 6

Preheat your oven to 450 degrees F (230 degrees C) for at least half an hour while the loaf is having its second rise. Place a lidded pot (Dutch oven) in the oven to preheat.

Step 7

Gently invert the bread onto a dough sling or piece of baking parchment. Brush with egg wash and sprinkle with the sesame seeds.

Step 8

Use a razor, thin sharp knife, or lame to score the top of the loaf. Carefully remove the pot from the oven. Lower the loaf into the pot, cover, and bake for 30 minutes.

Step 9

Reduce the temperature to 425 degrees F (220 degrees C). Remove the pan from the oven and move the loaf to a baking sheet and return it to the oven and bake for another 15-20 minutes, until the interior reaches about 205 degrees F.

Step 10

Allow the loaf to cool on a wire rack before slicing.