Greek Village Loaf with Durum Semolina and Sesame

What you need

• 300 ml (1 1/4 cups) lukewarm water
• 2 tsp active dry yeast
• 1 tsp sugar
• 250 g (2 cups) bread flour
• 250 g (1 2/3 cups) fine durum wheat semolina, semola rimacinata, plus extra for dusting
• 1 1/2 tsp fine sea salt
• 1 tbsp olive oil, plus a little for the bowl
• 2 tbsp sesame seeds, optional

Method

Restated from the original video

1. 1

   Pour the water into a large bowl, stir in the yeast and sugar and leave until foamy, 10 min.

2. 2

   Add the bread flour, semolina, salt and olive oil and mix by hand or with a spoon until no dry flour is left. The dough will be rough and sticky.

3. 3

   Cover the bowl and leave in a warm place until well risen, at least doubled, about 1 hour.

4. 4

   Turn the dough out onto a counter dusted with semolina and knead until smooth and springy, 5 min.

5. 5

   Shape it into a tight round or oval loaf. Brush the top with water and roll it in the sesame seeds, if using.

6. 6

   Set the loaf on a baking sheet lined with parchment, cover with a damp towel and let it rise until nearly doubled, 30-45 min.

7. 7

   Meanwhile, heat the oven to 200 °C (400 °F).

8. 8

   Score the top of the loaf a few times with a blade, then dab it with water so the crust bakes crisp.

9. 9

   Bake until deep golden and hollow-sounding when tapped underneath, 50-55 min.

10. 10

    Cool on a rack for at least 30 min before slicing.

Imported from thehungrybites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.