|Fast acting yeast||1⁄4 Teaspoon|
|Warm water||1⁄4 Pint (300 Milliliter)|
|White bread flour||12 Ounce (350 Gram)|
|Caster sugar||1⁄4 Teaspoon|
|Unbleached white bread flour||1 1⁄2 Pound (750 Gram)|
|Fine semolina||8 Ounce (250 Gram)|
|Fast acting yeast||1⁄4 Ounce (7 Gram, 1 Sachet)|
|Salt||1 1⁄2 Tablespoon|
|Caster sugar||2 Teaspoon|
|Warm water||1 1⁄4 Pint (700 Milliliter)|
|Extra virgin olive oil||2 Tablespoon|
1. Make the sourdough starter. Dissolve the yeast in the warmed water, then stir in the flour and sugar until smooth. Cover with clingfilm and store in a cool, dark place for 3 days.
2. Make the bread dough. Combine the flour, semolina, yeast, salt and sugar in the bowl of a food mixer. Add 125 g (4 oz) of the starter dough (chill the rest for later use) and the water and oil. Work the ingredients on low until they just come together, increase the speed to high and knead for 5 minutes. Transfer the dough to an oiled bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour until doubled.
3. Cut off 125 g (4 oz) of the dough to add to the remaining starter. Tip the dough out on to a well-floured surface, divide in half and shape into two flat rectangles about 25 cm (10 inches) long. Place on to 2 floured baking sheets, sprinkle lightly with semolina, cover with lightly oiled clingfilm and leave to rise for a further 30 minutes until doubled.
4. Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 15 minutes, reduce the oven temperature to 190°C (375°F), Gas Mark 5, and bake for a further 10-15 minutes until risen and golden and sounds hollow when tapped gently underneath. Cool on a wire rack.