Italian Bread

Instructions

1. 1

   Mix the ingredients together and rest for 30 mins (autolyse).

2. 2

   Stretch and fold x4 every 30 mins for 2 hours (bulk fermentation).

3. 3

   Rest for 30 mins and bake. No need for shaping, dust the dutch oven with semolina flour and place the dough in the dutch oven.

4. 4

   Bake at 250 degrees for 25 mins covered. 10 mins bake uncovered at 240 degrees.