Civraxiu

In a large mixing bowl, combine the 500g of durum wheat semolina flour with 300g of water and the 100g of active sourdough starter. Mix until a shaggy dough forms, ensuring all the durum wheat semolina flour is hydrated. Cover the bowl and let it rest for 30 minutes (autolyse).

After the rest, add the 10g of fine sea salt and the remaining 50g of water to the dough. Incorporate the fine sea salt and water by gently squeezing and folding the dough in the bowl for about 5-7 minutes until the fine sea salt is fully distributed.

Transfer the dough to a lightly floured surface. Knead the dough for 10-15 minutes until it becomes smooth and elastic. Alternatively, perform a series of stretch and folds in the bowl over 2 hours, resting for 30 minutes between sets.