After creating
the sponge and allowing it to rise by at least a third the next step is to add the strong flour, salt, sugar
and cold milk to it. The softened butter is also added by rubbing it in a little at a time between the finger tips. You
continue to mix until a rough dough is formed.
Take the dough to a floured work surface and knead for 10 minutes... it seems an age so put on some music! The dough needs to be very soft and pliable at the stage. Cover the dough with cling film - leaving it on the work surface for about an hour.
On a parchment-lined baking tray place the dough shaped into two batons quite well apart (make into a rectangle, fold top two corners to middle, turn round and repeat).
Cover with cling film and leave to prove for 2-2 1/2 hours. As the dough begins this stage you need to get the semolina topping started. Pour the warm water and whisk in the yeast until dissolved. Add all the other ingredients. Mix into a smooth batter and again cover the bowl with cling film, place it in a warm location and leave for 2 - 2 1/2 hours.
Preheat the oven to 200C. The batons should by now have almost doubled in size again.
Remove the cling film and ladle half of the semolina topping over each loaf, smoothing and spreading the mixture using your hands to ensure even coverage.
Bake in the centre of the oven for 15 minutes then reduce the temperature to 175C and continue baking for another 25-30 minutes. The loaves should sound hollow when tapped on the bottom when cooked.
And that's it! Enjoy.
As can be seen from the last image the greaseproof paper stuck on the bottom for some reason; also the oven is new to me (it's gas which I have never used before) and hasn't browned the bread as much I would have liked. I gave an extra 10 minutes baking in an attempt to rectify the anemic look but all that did was crisp up the base...
