Pane con Farina di Semola Rimacinata di Grano Duro

                                                                                    

Ingredients:

For the Biga:

For the dough:

Preparation:

For the Biga:

In a large bowl combine the Biga ingredients and mix until getting an uniform dough. Cover and let it rise in a warm place overnight.

For the dough:

Combine the dough ingredients with the Biga, mix until getting an uniform soft dough.

Cover and let it rise in a warm place for 2 hours.

Pre-heat the oven at 200°C, line a baking tray and shape the dough and dust it with some semolina.

Make a cut with a razor blade on top and bake for 50 minutes or until golden brown.