Light Pugliese Bread

Method

1. Place the leavening agent (mother yeast, liquid sourdough, or dry yeast) into the bowl of a stand mixer. (If using dry sourdough, add it to the flour later.)
2. Add half the water at room temperature and mix on low speed to dissolve the leavening.
3. Add all the flour (500g of semolina and 500g of 00 flour) and continue mixing until a stiff dough forms, about 3-4 minutes.
4. Add the salt and continue mixing until the dough pulls away from the bowl walls.
5. Switch the flat beater to the dough hook.
6. Gradually add the remaining water, a little at a time, waiting for each addition to be fully absorbed before adding more. Increase speed if needed.
7. Continue kneading until all water is incorporated and the dough is smooth and elastic, about 15 minutes total mixing time.
8. Transfer the dough to a lightly floured work surface and perform a few folds to strengthen it. Shape into a ball.
9. Place the dough ball on a baking sheet and let it rise, covered, until doubled in volume (1 hour with fresh yeast, 4 hours with sourdough).
10. Turn the dough out onto the work surface, fold it again to degas lightly, and reshape into a ball. Place back on the baking sheet dusted with breadcrumbs.
11. Let rise again until nearly tripled in volume.
12. Using a very sharp knife, make shallow cuts on the surface of the dough.
13. Dust the top with durum wheat semolina.
14. Bake in a preheated static or fan oven at 230°C (450°F) for 45 minutes.
15. Remove the bread from the oven and place it directly on the oven rack inside the turned-off oven with the door slightly ajar for 30 minutes to allow excess moisture to escape.
16. If the crust softens too much, reheat in the oven at 100°C (210°F) for 15-20 minutes to restore crispiness.