• 300 g 0 flour
• 200 g re-milled semolina

Approximately 350 ml of water

• 3 g dry yeast
• 1 teaspoon salt (for the yeast)
• 1 tablespoon of salt
• 2 tablespoons of oil.

I kneaded in a bowl, adding the salt at the end, any remaining water, and the oil. Three rounds of folds every half hour, and you know the rest...