Take the starter out of the fridge, feed it and leave it in a warm place until it grows and turns bubbly.

In a bowl, add the starter, sift in all the dry ingredients and pour in the warm water. Knead the dough.

Leave the dough for 2 hours in a warm, draft-free spot.

Punch down the dough, gather it into a ball and leave it in the warmth for another hour.

Punch down again and shape the bread into your desired form on parchment.

Let the bread proof in the oven with a pan of boiling water for about 40 minutes, until it visibly increases in size.

Remove the bread and preheat the oven to 230-240 °C with a pan of water inside. Brush the bread with warm water, score it and dust with semolina.

Bake with steam for 20 minutes, then remove the pan of water, lower the temperature to 200 °C and bake for another 20 minutes.

Let the finished bread cool completely before tasting it.