Semola Rimacinata Basic Sourdough Bread

#SemolaRimacinataBasicSourdoughBread Thanks for watching, consider subscribe👆 If you like you can also support my work here: Or RECIPE: 690 grams De Cecco re-milled semolina 560 grams water 140 grams sourdough starter 16 grams salt Method: 00:00 00:42 2 hours autolyse, 00:43 01:25 Add sourdough starter and fold, add salt and fold. Slap and fold, 30 min rest. 01:26 01:54 Coil folds, 30 min rest. 01:55 02:08 Coil folds, 30 min rest 02:09 02:47 Lamination and rest till double. 02:48 03:41 Final shaping cold fermentation 03:42 04:20 Bake at 240 degrees Celsius 30 to 40 min 04:21 04:41 Slice