SEMOLINA BREAD

2 1/2 cups hot tap water
3 tablespoons olive oil
1 tablespoon raw sugar
1 ½ tablespoons active dried yeast
1 level tablespoon fine sea salt
2 cups finely ground semolina flour
3-4 cups bread flour

In the bowl of a stand mixer, mix the water, olive oil, sugar and yeast and leave for a few minutes, until a small raft forms. Using the paddle attachment, begin mixing on the lowest speed and add the salt. Add the semolina flour to the bowl 1/2 cup at a time, then add the bread flour 1/2 cup at a time. Continue to mix until the dough pulls away from the sides of the mixing bowl.

Using the dough hook attachment, knead the dough on the second lowest speed for 8-10 minutes, until a smooth, springy dough is formed.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm spot for about 1 hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. Divide the dough in two and form one of the halves into a ball. Place the ball into a well-floured banneton and cover with a towel. Divide the other half into two and shape each half into a long loaf and place in an Italian bread pan. Cover with a towel. Proof the boule and the loaves for approximately 45 minutes until all have doubled in size.

Preheat oven to 550°F, with a baking stone placed on the lowest rack and another rack in the upper 2/3 of the oven.

Turn boule out onto a semolina dusted pizza peel. Slash top of dough two or three times and slide the loaf off the pizza peel and onto the preheated baking stone.

Brush water on the Italian loaves and sprinkle loaves with sesame seeds. Slash loaves two or three times and place the pan on the upper rack.

Mist the oven 3 or 4 times during the first 5 minutes of baking.

After 5 minutes of baking, reduce the oven temperature to 400°F and continue to bake the Italian loaves for an additional 20 minutes and the boule for an additional 35-40 minutes, or until breads sounds hollow when thumped on the bottom.

Allow baked bread to cool completely on a wire rack prior to slicing.