Starter

1. In the evening, prepare the starter. Mix 70 g of your (active) mother sourdough starter, 250 g of semolina flour and 225 g water. Cover and leave to ferment overnight until doubled in volume and bubbly.

Dough

1. In the morning, prepare the dough. Mix 200 g of water and all of the above starter. Add flour and mix until all the flour is incorporated and then knead the dough for 5 minutes. Next, leave the dough to rest for 1 hour.
2. Once one hour has passed, add salt and incorporate it well into the dough. Also, check if the dough is stiff and it needs more water. If you want to add some addins like seeds or pistachios, now it’s the time.
3. Knead the dough again for 5 minutes and then pre-shape it into boule (round loaf) and leave it to rest covered for 10 minutes. In the meantime, prepare the rising basket – dust it well with flour or line a rising basket with a table cloth and dust it with flour.
4. After 10 minutes have passed, shape the dough into boule and place it into rising basket smooth surface-down. Leave the dough to rise until it increases in volume and passes the poking test – make an indent with finger into the dough and observe the reaction – if the indent springs back slowly, the dough is ready to be put into oven, if it spring back quickly, leave it to rise a little bit longer.

Baking

1. At least 30 minutes before baking preheat your oven to the maximum temperature of your oven along with Dutch oven or a baking stone. I used Dutch oven.
2. When the oven is preheated, take the loaf out of the rising basket, score it with a blade or sharp knife and transfer it to Dutch oven. Put your Dutch oven into oven.
3. Bake the loaf for 20 minutes with the lid on at 240°C/465F°F and 25-30 minutes with lid off at 230°C/445°F and until bread gets nice dark color.