Kneading

The dough should be relatively dry meaning it will be easy to knead and the dough should not become to sticky at any point.

Take your dough out of the bowl and start kneading it for a few minutes until the dough starts to gain some strength and will stretch, rather than tear. The total kneading time should be at around 7 minutes and you should be able to perform a window-pane test.

Bulk Fermentation

Place the dough ball in a container and let it rest for 45 minutes to 1.5 hours depending on the room temperature of the dough and the room. The dough should double in size.

Shaping

Take the individual dough ball flatten it slightly, smooth side down. Take the dough ball, divide it into 6 equal parts and fold them into balls. You should end up with 6 dough balls that has some good tension again.

Take some Semolina flour and roll the dough balls around until covered before covering it up and let it rest it rest for another 45 minutes to 1.5 hours.

Baking

The oven should be preheated on 230 degrees Celsius and bake the bread for around 15 to 20 minutes.