STEP 1
Mix together the water, yeast and honey.
STEP 2
Add in the flour and mix
STEP 3
Place poolish in a sealed container and leave out at room temperature for 1 hour.
STEP 4
Move to the fridge. Leave in fridge over night (24hrs if possible)
STEP 1
Add water and all the poolish to large mixing bowl. Stir until the poolish has mixed in
STEP 2
Add in half of the flour to the water/poolish and mix thoroughly
STEP 3
Add in the salt, stir well
STEP 4
Add the rest of the flour and mix well
STEP 5
Empty the dough on to a surface and work the dough by hand, folding on top of itself until all smooth and incorporated. The dough should be sticky
STEP 6
Rest the dough for 15 minutes under cover
STEP 7
Add a little olive oil on to your hands. Now, lift the dough in the middle and turn as you put it down. Repeat this until the dough appears nice and smooth on top.
STEP 8
Place the dough in a large bowl (add olive oil to stop it sticking) and cover. Leave it at room temperature for around 1 hour
STEP 8
Remove from the bowl and keep the top of the dough on top. Add more olive oil to your hands. Cut the large dough ball in to three equal strips.
STEP 9
Separate off dough balls in to slightly larger than fist size dough balls. Tuck it in under itself so that it is nice and smooth on top.
STEP 10
Take a baking tray and cover lightly with semolina flour. Place the dough balls on to the tray (roughly 3 fingers apart) and place a small amount of oil on the top of the dough balls. Now cover with cling film and rest for 2 hours.
STEP 11
When ready, take one dough ball and place the top of the dough ball on to semolina flour. Next sprinkle some semolina flour over the top. Now place the dough ball on to a semolina floured surface and press it out. If a little stick, sprinkle some more semolina flour on top. Flip every so often to as you are pressing it out to keep it even.