Italian bread with semolina

This is a delicious and very soft bread. It has as an ingredient "cooked semolina". It is so soft that reminds me of the Asian breads that use Tangzhong. 

Italian bread with semolina

Cooked semolina
100 grams wheat semolina
300 grams boiling water

In a pot, combine the semolina with boiling water. Mix it until the semolina absorbs all the water. Set aside.

Dough
cooked semolina

120 grams of sourdough activated
350 g flour
160 g water
1 teaspoon instant yeast
1 1/2 teaspoon of salt
30 g of olive oil

In a bowl, combine water, cooked semolina, sourdough, instant yeast, and olive oil. Mix it well. Add the flour and salt, and mix it well. Kneed it for 7-10 minutes. This dough is hard to kneed it by hand; thus, I used a mixer.

Let it ferment for 4 hours at room temperature folding it the four sides every hour. Place it in the fridge overnight. Take it out of the fridge and shape it in a batard. Leave it 90 minutes at room temperature. Bake it at 420F for 30 minutes, or until it reaches an internal temperature of 205F. ENJOY!