275g Bread Flour
225g Semola Rimacinata
300g warm water
50g olive oil
2 1/4 tsp dry yeast (7g)
1 tsp sugar (4g)
Preheat a 6qt dutch oven in a 500F for 1 hour.
Start by weighing the water and adding the dry yeast and sugar. Let it sit for 10 mins to bloom.
While the yeast is blooming, weigh the flours and salt.
Once the yeast is foamy, add it to the flour. Then add the olive oil. Using a stand mixer with the dough hook attachment, mix until the dough detaches from the side of the bowl.
Remove the dough from the bowl, knead in to a ball. Add the dough to an oiled bowl, cover and let it rise for 1-2 hours or until doubled in size. Once doubled, punch it down and knead into a ball again. Place onto a parchment paper sprinkled with cornmeal. Let it rise in a warm place, covered, for 1 hour until almost doubled in size. Before baking, make a cut into the dough to help it expand in the oven.
Bake at 450F in a preheated dutch oven. Spray the walls of the dutch oven with water before placing the cover on. Bake covered for 30 mins and uncovered for 15 mins.
Let it cool on a wire rack. Do not cut until completely cooled.