• 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