100% Semolina sandwich bread
- 125 gr semolina sourdough (100% hydration)
- 400 gr semolina flour
- 230 ml water
- 40 gr sugar
- 40 gr butter
- 9 gr salt
Mix sourdough, water, flour and sugar. Let it rest 20 minutes. Knead 5 minutes. Add butter, and then salt. Knead until dough is smooth. Let it rest 2 hours and then put it into the fridge (10-12 hours).
Take the dought out of the fridge. Let it rest 1 hour. Divide in 3 pieces. Preshape 3 balls. Let it rest 15 minutes. Shape 3 balls, and put them into a greased and floured tin. Let it rest between 6 and 10 hours, depending on the room temperature.
Bake about 40 minutes at 180C (356F), without steam. If you want to have a shiny bread, paint the crust with melted butter when you take the bread out from the oven.