Steps

DIRECTIONS:
1. Pour 1kg of Double Milled Durum Wheat Semolina into a large bowl, 550g of water in which we have previously dissolved 15g of yeast;

2. Dissolve in another container 25g of salt in 150g of water and incorporate it into the whole semolina mixture, adding 30g of extra virgin olive oil. Knead with your hands to mix the ingredients;

3. Transfer the dough onto a woodworking board, dusted with Double Milled Durum Wheat Semolina and continue to knead until a homogeneous and elastic dough is obtained;

4. Leave on the table to rest for 10 minutes;

5. Take the dough again, cut it in two portions and knead them until 2 smooth and compact loaves are obtained;

6. Lay it on a baking sheet, make incisions on the surface of dough and leave it to rest for 2 hours covered by a cloth;

7. Take the loaves and knead with your hands, before placing them on a baking pan;

8. Bake for 10-15 minutes at 250°.