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2 – 1/2 cups bread flour

1/2  cup Bob’s Red Mill Semolina Flour

1/2 tablespoon iodized sea salt

1 -1/2 teaspoon Rapid-Rise or SAF yeast

1 – 1/4  to 1/2 cups water (100 degrees)




Dough: Combine and blend the flours, salt and yeast in a 2 quart bowl.  Add 1 1/4 cups water and mix in with the dry ingredients.  Add additional water as needed to create a moist dough.


Rise and Rest:  Cover the bowl and let the dough rise until doubled in size, 1 – ½ to 2 hours.  When dough looks like it is fully expanded, cover and refrigerate overnight.  This dough can rest refrigerated up to 2 weeks.


Shaping:  Remove the bowl and pull out as much dough as you want to use.  Use the whole amount to make a boule. Place the dough on a floured work surface and shape by folding, turning and tightening it into a ball. Set it on a parchment sheet to rise uncovered for 40 minutes.


Baking a Boule:. Place an 6 – 8 quart covered cast-iron pot in the oven and preheat it to 450 degrees.  Score the top of the rising dough and mist generously with water. Remove the pot, uncover and gently lift the dough on the parchment into it.  Cover and return to the oven for 40 minutes. Remove the bread and verify that its internal temperature is 200 degrees. Cool on a rack.