100% Semolina sandwich bread

Ingredients:

- 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.

More info: http://breadgallery.wordpress.com/2013/08/08/pan-de-molde-100-semola-rimacinata-semolina-sandwich-bread/