Ingredients FOR THE FIRST DOUGH

• 500 g semolina flour
• 500 g flour 0
• 3 g dry brewer's yeast

Ingredients FOR THE SECOND DOUGH

• 150 g flour 0
• 25 g salt
• 2 g dry brewer's yeast

FOR THE FIRST DOUGH
Knead the ingredients for 5 minutes, adding the flour, a little at a time, and the yeast in 500 g of cold water; place in a container double the size of the dough and hermetically closed and let it rest in the fridge at 4 ° C for 24 hours.

FOR THE SECOND DOUGH
United gradually to the first dough flour, yeast, salt and 250 g of water and knead well. Let it rise at room temperature (20-24 ° C) for about 3 hours (the volume must double). Divide the dough into two loaves (about 800 g) and let them rise for 2 hours at room temperature. Make a longitudinal cut and bake at 190 ° C for 40 minutes.

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