Dissolve the yeast with a teaspoon of honey in 100 g of the total 650 g of water. Mix it for about 20 minutes with the remaining water, except for the salt which will be added at the end with the last 50 g of water.

When the dough is ready, make a cross on the top and put it in a bowl floured with the same semolina flour for about 2 hours and a half.

The ball should triple its volume, which could take from 2 to 3 hours and a half, depending on the room temperature.

After the leavening time has elapsed, turn the dough over onto a drip pan covered with floured baking paper and, without kneading it, make a rectangle and fold it back onto itself.

Make diagonal cuts and flour the surface.

Cover with a cloth so it doesn’t make a crust and let it rest for about half an hour.

In the meantime, heat the oven to its highest temperature.

Once the bread is in the oven, lower it at 200°C and bake for about 35 minutes.