Step 1

Mix the semolina, flour and water to a shaggy mess and set aside to autolyse.

Step 2

Feed your Motherdough and leave until ripe & ready to use.

Step 3

When the mother is ready, add to the autolyse mixture and knead to incorporate on a low speed.

Step 4

Mix on medium speed until the dough is well mixed, but not completely clearing the bowl.

Step 5

Let the dough rest for about 15-20 minutes, then add the salt.

Step 6

Knead slowly for the first minute, then increase to medium high speed until the dough clears the bowl. The ideal dough temperature at the end of kneading is 26ºC.

Step 7

Put the dough into an oiled container large enough to hold double its volume, and a shape that allows you to correctly assess the condition of the dough and its increase in volume. Rectangle or square containers work best.

Step 8

Move it to prove at 26-27 ° C for about 2-3 hours - more if it's cooler. Do a coil fold every 30 minutes (total of 4). (see notes below)

Step 9

Place the dough in the refrigerator at 6° C, closed with a lid or cling film for at least 12 hours. Do not let the dough go behind double its volume in while resting in the fridge. If this happens before 12 hours, move onto the next step or shorten the times in subsequent steps.

Step 10

Take the dough out of the refrigerator after 12 hours. If it is still behind, leave it on the work surface until it reaches about + 90% in volume. If it is already at this level, however, leave it at room temperature for about 30 minutes to allow it to acclimatise. Avoid this bulk rest only if it has already gone beyond the double rise.

Step 11

Generously dust the work surface with semolina flour, and pour the dough over it. Leave the dough to rest and relax, while the surface dries a little.

Step 12

Sprinkle the surface of the dough spread out on the work surface abundantly with semolina flour. It must be completely covered. And keep more flour on hand for the cutting phase.

Step 13

Prepare some sheets of parchment paper or plastic sheets on a board They should be long and wide enough for the slipper shape of the dough. Dust liberally.

Step 14

To get equal loaves or rolls, use semolina flour in your hand to create "lines" across the dough to indicate where you will cut.

Step 15

Cut to shape. As you cut, cut in the middle of the semolina "lines" so it falls into in the cut. This ensures that the whole "dough", including the sides, is dusted.

Step 16

With the help of the dough cutter, gently lift the cut piece of dough and transfer it to the parchment paper. Use the weight of the dough and pull your hands from the middle, outwards to stretch the dough length wise. Be gentle, don't deform or deflate the dough.

Step 17

Leave them to prove until they pass the poke test.

Step 18

Preheat oven to max 230ºC, the baking steel or dutch oven need to be really hot.

Step 19

Place in oven at 230 deg C with lots of steam for 10 minutes.

Step 20

Reduce heat to 170 deg C. for a further 15 minutes.