White Bread

Place the fine durum semolina and wheat flour in a large bowl and sprinkle the salt over them.

Make a well in the center.

Dissolve the yeast with the sugar in 250 ml of lukewarm water and pour into the well.

Let sit for a few minutes until bubbles appear on the surface.

Knead everything into a smooth, elastic dough and, if needed, add a little water in small amounts.

Cover the dough and let it rise in a warm place until its volume roughly doubles.

Knead the dough briefly (about 1/2 minute) to expel excess fermentation gases.

Shape the dough into an oval loaf and place it on a baking sheet or in a pan.

Cover the loaf and let it rise for another 20 minutes.

Preheat the oven: fan 200 °C, alternatively conventional 225 °C.

Score the surface twice diagonally with a sharp knife.

Bake in the preheated oven for 25–35 minutes, until the bread is golden brown.

Check doneness: tap the bottom — if it sounds hollow, the bread is done; otherwise bake a few minutes longer.

Let the bread cool on a wire rack before slicing.