Make the easy dough. Set up a stand mixer with a dough hook and pour the
Bread Flour (3 2/3 cups)
in. Then add the
Instant Dry Yeast (1/2 Tbsp)
Salt (1/2 Tbsp)
, but keep them separate in the bowl. Finally, add a cup of the
Water (1 3/4 cups)
and turn the mixer on low speed.
Slowly add more water until you have a soft dough. You may not need all of the water. Continue to let the dough hook do its work for 8-10 minutes.
Then get out a large - at least 3 1/3 liter - square container with a lid and lightly drizzle it with
Olive Oil (as needed)
. Turn the dough out into the container and make sure it is even.
Put on the lid and set it aside at room temperature to almost triple in size for 1 1/2 hours.
When the time is up and the dough is huge, dust a clean work surface really well with more
Bread Flour (to taste)
Semolina Flour (to taste)
. Get two sheet trays, line them with silicone mats, and dust them as well.
Turn the dough out gently onto the work surface gently, without deflating it or making it lose its shape. Dust more flour and semolina on the top. Cut it lengthwise into 4 equal loaves, then stretch each of them out just a bit to be a little longer.
Transfer two loaves to each of the prepared sheets and set them aside to rise for another 30-45 minutes.
Preheat the oven to 425 degrees F (220 degrees C) when they finish rising.
Bake the loaves for about 25 minutes, they should become crisp on the outside and sound hollow on the inside.
Let them cool completely on racks, then serve immediately! It will also freeze well to use as you need it. Enjoy!