in a jar with the lukewarm water add the sugar and dry yeast
in a big bowl add the type 00 wheat flour and the whole wheat flour
add the salt
add the bakers enzyme
mix in well until all ingredients are well combined, using a whisk
mix the yeast well and let it rest for 8 minutes or until bubbles are formed on the surface
add the yeast in the bowl and mix it up until it's all combined
use a dough card to scrape down the sides of the bowl
cover the bowl with a lid and let it rest for 30 minutes or until double in size
with a wet hand pull the dough up over itself and fold it until you build up a surface tension
cover the bowl with a lid and let it rest for 30 minutes or until double in size
with a wet hand pull the dough up over itself and fold it until you build up a surface tension
cover the bowl with a lid and let it rest for 30 minutes or until double in size
with a wet hand pull the dough up over itself and fold it until you build up a surface tension
cover the bowl with a lid and let it rest for 30 minutes or until double in size
using a parchment paper, spread a bit of semolina on it so to place the loaves
with a wet hand split the dough in half, shape it and allow it to deflate. Then place it on the parchment paper
repeat the same process with the other half
spread a little bit of olive oil on the top of the dough
cover the dough with the bowl and let it rest for 30 minutes or until double in size
in a preheated oven running at 230℃ - 446℉
apply water on the dough using a spray
add a bit of sea salt on top of the dough
put the dough with the parchment paper in a Dutch oven covered and let it bake for 20 minutes
uncover them and continue to bake for another 20 minutes
ready to serve