- 300g King Arthur AP flour
- 82g semolina flour
- 255g water
- 25g (2 tablespoons) olive oil
- 1 teaspoon granulated sugar
- 1¼ teaspoon salt
- 14g (2 tablespoons) dry milk
- 2 teaspoons instant yeast
- 1 teaspoon vital wheat gluten
- In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl.
- Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it’s smooth. Add additional water or flour if needed - the dough should be somewhat sticky. If you’re kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes.
- Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 hour; it should just about double in bulk.
- Lightly grease the bottom part of your covered baker and sprinkle it with cornmeal or semolina. Transfer the dough to a lightly greased work surface, and form it into a smooth, 13-inch log. Place the dough in the pan, cover the pan with its lid, and let the dough rise for 45 minutes to 1 hour. Check it occasionally to see where it’s at; when ready to bake, it should have started to fill the pan side to side, and crowned about 1” over the rim.
- When it’s risen as much as you like, take a very sharp serrated knife and make three diagonal, 1/2”-deep cuts in the loaf.
- Place the pan in a cold oven, and set the oven temperature to 425°F. Bake the bread for 30 minutes. Remove the lid from the pan, and bake an additional 5 to 10 minutes, or until the bread is golden brown and its interior temperature measures 190°F on an instant-read thermometer. The bread will bake for a total of about 35 to 40 minutes, starting in a cold oven. However, if your oven preheats slowly, you may find it necessary to allow the bread to bake an additional 10 minutes or so, beyond the suggested 5 to 10 minutes with the lid off.
In step 4, I did not grease the pan or use semolina, but instead lined the pan with parchment. I let the dough rise in the pan for a total of 42 minutes, covered for the first 30 minutes and uncovered for the last 12. This allows a slight skin to form on the dough, which makes it easier to score it cleanly. My oven needed 12 minutes on this day to reach 425°F.