- 300 g of re-milled semolina,
- 190 g of water,
- 6 g of salt,
- 5 g of dehydrated brewer's yeast,
- 1 teaspoon of sugar.

Knead it and let it grow until it doubles in size, when donuts are formed, about 90 g each. They are left to regrow for an hour and baked at 240 degrees static for 15 minutes. Allow to cool, cut the donuts in half and bake at 170/180 degrees for at least 30 minutes

Me:

- 500 semolina
- 10 FRESH yeast
- 10 rooms
- 1 tsp sugar
- 320 water [but they are too many, I had to add a little semolina to obtain a solid dough: 290-300 may be enough].

I confirm with the 300s+200f version:

- 300ml water is ok

First cooking approximately 22' at 240