277 gms warm water.( 1 1/3 Cup.)
1 1/2 tsp dry yeast.
40 gms Semolina.( 1/4 Cup )
360 gms All Purpose flour
1 tbs dried French herbs.
2 tsp honey
1 1/2 tsp sea salt
1 tbsp oil. ( For greasing the bowl).
Measure and pour the warm water into a mixing bowl and add in the yeast.
Let this stand at room temperature for about 10 to 15 minutes.
Then add in the All Purpose flour and the Semolina flour, 2 tsp honey and the salt. Mix well with a spatula and then transfer to a Table top mixer. I use a Kitchen Aid. At slow speed, using a dough hook, knead the dough for 7 to 10 minutes until the dough is smooth and elastic and comes off the sides of the wall of the bowl.
Then transfer the dough to a floured surface and fold it several times. Form into a ball and place the dough back into the mixing bowl which has been greased with a tablespoon of vegetable oil. Cover with a cloth or glad wrap for 30 minutes.
After this time, return the dough to the floured surface and fold again several times, finally shaping into a loaf or batard. Set this on baking sheet and proof for 45 minutes. After the first 15 minutes, heat up your oven to 230˚C.
At the end of 45 minutes, the dough would have double it’s size. Score the loaf and place in the oven with a shallow metal tray containing 1/2 cup of boiling water for steam.
Bake for about 30 minutes or till brown. Transfer to a metal rack to cool before slicing.
“The only failure is not to try” — Sister Madonna Buder