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1. In the bowl of your stand mixer or a large bowl, combine the extra-fine semolina, both the semi-wholemeal and white flours, the salt, and the sugar. Mix briefly, then add the crumbled baker's yeast (if using dehydrated baker's yeast (about 10 g), mix it with a little lukewarm water and a pinch of sugar and let it sit for 5 to 10 minutes before using), the crème fraîche at room temperature (take it out 1 hour before use). to make the bread) and finally, gradually add warm water while mixing.
2. Knead the dough until it becomes smooth, supple, and slightly sticky. Allow approximately 10 to 15 minutes of kneading time.
3. Lightly oil a large bowl, then place the dough inside, cover it with a clean cloth, and let it double in size in a warm, draft-free place (minimum 1 hour).
4. After this time, punch down the dough and shape it into 4 equal-sized balls of dough.
5. Sprinkle a clean cloth or paper towel with fine semolina, then place the balls of dough on top, then flatten them by sprinkling them with the fine semolina.
6. Cover the loaves with a clean cloth and let it double in size. Allow 30 to 45 minutes, depending on room temperature.
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