Method

• 1.
  Mix the two flours in a large, non-reactive bowl. Add the water, oil and yeast, and mix well to combine using a wooden spoon. Add the salt and stir in.
• 2.
  Tip the dough onto a floured surface and knead for 3–5 minutes or until it feels soft and elastic. Shape into a ball, cover with a damp cloth and leave to prove at room temperature overnight, or until the dough has more than doubled in size.
• 3.
  Line a 1.5L loaf tin with baking paper. Knead dough on a floured bench for 1 minute and gently place in the tin. Dust semolina on top, cover with a damp tea towel and prove for a further 90 minutes.
• 4.
  Meanwhile, preheat your oven to 220°C and place an empty metal bowl on the lower rack.
• 5.
  When the dough has risen again and the oven has come to temperature, score the top of the dough. Pour some cold water into the bowl to create steam, spray the top of the bread with water and place in the oven, working quickly to reserve the oven’s heat. Bake for 35–40 minutes or until the top is golden brown and the bottom sounds hollow when tapped. Cool on a wire rack for 1 hour before slicing.