Set the oven to 220*
Warm the flour in a mixing bowl over hot water ( this will speed up the activation of the yeast).
Allow the flour to come to approx 30*
Line 2 baking trays with silicon paper and dust liberally with semolina and flour( withhold some for dusting the dough later)
Lightly oil 6 plastic containers
In a stand mixer, place the warm flour and yeast and mix on a low speed with a dough hook.
Slowly trickle the warm water into the flour while churning, sprinkling in the salt halfway through.
Continue to mix for a further 5-6 minutes until the dough becomes smooth and stretchy.
Even the dough out between the 6 containers .
Allow the bread to prove in a warmish place for 30 minutes.The dough should at least double in size.
After 30 minutes,allow the dough to slide out with as little interference as possible onto the floured tray.
Dust with the remaining flour and semolina, if necessary lightly reshape and allow to rest and prove for a further 20 minutes.
Place in the preheated oven and bake for around 30 minutes, check halfway for even distribution of color across the loaves.
The loaves when ready should be golden brown in color, and have a hollow sound when tapped from underneath.
«Yeast is a living bacteria and requires warmth and moisture to activate and release air bubbles. Ideally the bread dough should be proved very slowly to obtain larger, stronger bubbles. However with care the bread can still be made.»