Pain Chapeau

Preparation steps

• Mix all the ingredients for the sourdough and leave for 15 hours at room temperature.
• Put sourdough, semolina, flour, salt, yeast and water in a bowl and mix at a slow speed with a mixer with dough attachments for 5 minutes and then for 8 minutes at maximum speed. Leave the dough to rise for 3 hours. after 30 and 60 minutes, pull the dough towards you and gently roll it towards the middle.
• After 3 hours, divide the dough into 2 parts, one larger and one smaller, and lightly shape each part into a ball.
• Put a cloth in the bowl and sprinkle it well with flour and put a small ball of dough with the composition on the bottom, then put a larger ball with the composition on the bottom (so that the compositions are on top of each other), cover with a cloth and leave for 1 hour.
• In the meantime, preheat the oven to 250 ° and place a bowl with hot water on the bottom. Place the baking paper on the baking tray.
• Bake at 250 ° for 15 minutes, then reduce to 210 ° and bake for another 40-45 minutes to get a dark golden crust.