The day before, prepare the dough and let it slowly rise in the fridge overnight until you’re ready to bake it (I leave it for 24 hours).
Dissolve the yeast in a little bit of water along with the honey. In a bowl, place the semolina and gradually add the yeast-water mixture and oil, stirring with a fork. Continue kneading with your hands, adding salt and gradually pouring in more water until you achieve a soft and smooth dough. Cover the dough and place it in the refrigerator.
The next day, take the dough and shape it as desired, whether it’s rolls, loaves, etc. Place them on a baking sheet lined with parchment paper. Cover them and preheat the oven to 200-220°C (400-430°F), placing a bowl of water on the bottom rack. Once the oven reaches the desired temperature, bake the bread for approximately 20 minutes, or less for smaller sizes. Check for doneness; the color should be golden. We enjoyed it tonight with pepper stew!
Note: If you’re using dried yeast, let it sit in the water with honey for 15-20 minutes before using it to activate it.