Step 1

In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours until doubled. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.

Step 2

In a large bowl, mix all the final dough mix ingredients, squeezing them with both hands until a dough starts to come together.

Step 3

Cover the dough with a clean kitchen cloth or plastic bag and let ferment at room temperature for 6 hours. Refrigerate the dough for 12 hours.

Step 4

Remove the dough from the fridge and let it sit on the counter while you make la cubierta.

Step 5

In a medium bowl, combine the flour, coconut oil, and granulated sugar. Whisk rapidly until you have a soft, crumbly mixture. You want it to be more dry than wet, so, if needed, add a bit more flour. Turn the mixture out on to a work surface and gently knead it into a ball. Set aside.

Step 6

Line a sheet pan with parchment paper and set aside.

Step 7

Divide the dough into 120-g pieces (about 16 pieces) and shape each one using the balling up technique.

Step 8

Take a small handful of the cubierta mixture (around 20 g, but you don’t need to measure); make a flat disk with the mixture and place it on top of each rounded dough ball. Place the dough rounds on the prepared sheet pan.

Step 9

Proof the dough at room temperature for 4 hours until you see some cracking in the cubierta and growth in size.

Step 10

You’ll know the dough is ready to bake when the cubierta is cracking; however, it may not always crack. Use a razor blade or knife to cut some designs into the cubierta before baking, as desired.

Step 11

Preheat the oven to 375°F (190°C).

Step 12

Bake the semitas on the sheet pan for 30 minutes, or until golden brown.

Step 13

Let cool for 15 or 20 minutes to ensure they are cooked all the way through before eating.

Step 14

Remember, these are best enjoyed with your favourite cup of coffee. Dip it in and enjoy.