Semolina and Sesame Baguettes

Dissolve the yeast in water, add half of the starter culture and mix with a whisk.

Pour 180 g of flour, mix until smooth with a wooden spatula.

Let the starter rise for 1.5 hours at a temperature of 30 °C. The starter is ready when it has fully risen and is on the verge of collapsing.

Add the starter, vegetable oil, and remaining leaven to the water, mix well.

Pour in wheat flour, semolina and salt.

Thoroughly mix with a mixer using a dough hook until smooth and elastic.

Place the dough in a bowl greased with vegetable oil, cover with plastic wrap.

After 45 minutes, remove the film and let the dough rise for 1.5 hours at a temperature of 25–30 °C.

Place the dough on an oiled work surface.

Divide into portions of 70 g, leave under plastic wrap for 20 minutes.

Form small baguettes, make cuts in one direction.

Place in a deep baking tray on a silicone mat, cover with film and let it rest for 1 hour.

Preheat the oven to 210 °C.

Spray the baguettes with water and sprinkle with sesame seeds.

Bake for 15–20 minutes. During the first 5 minutes, spray the oven walls with water from a spray bottle several times to create steam.