Add in a measuring jar the water, dry yeast, sugar and mix it up
Add the wheat flour, sea salt in a round bottom ball and mix it dry
Once you see foam on top of the measuring jar add it in the round bottom bowl with the wheat flour
Mix it all up
Cover it for 45 minutes or until double the size
Give it a strength building fold using wet hands
Flip it up over itself and repeat the same process for 4 to 5 times
Cover it and let it rest for another 45 minutes
Again give it a strength building fold using wet hands
Stretch the dough and flip it over itself for 4 to 5 times
Cover it and let it rest for 45 minutes
Place a sheet of baking paper in an oven pan to form compartments so the loafs don't stick to each other
Sprinkle with some semolina to prevent from sticking together
Dust the dough with all purpose wheat flour
Dust the chopping board with all purpose wheat flour
Take the dough out of the round bottom bowl using a dough card and dust the top with all purpose wheat flour
Take the bench cutter, cut ¼ of the dough and with a quick movement place it in the oven pan. Repeat until the pan is full
Cover it with kitchen towels and let it rest for 30 minutes
Pre heat the oven at 230℃ / 450℉
In the oven set up 2 pizza stones to retain heat when opening the oven and a cast iron skillet
Spray them with a bit of water to add some moisture to the surface and sprinkle them with a little bit of sea salt
Add a glass of ice cubes in the iron cast skillet to achieve high humidity in the oven, the bread will rise before the crust is formed.
Bake for 30 minutes
Rest for 10 minutes
Ready to serve