Combine flour, salt, yeast, and 330ml cold water in a mixer with a dough hook.
Add remaining 110ml water slowly while mixing for 8 minutes until smooth.
Lightly oil a 3 litre square plastic container.
Transfer dough to the container and prove for 90 to 105 minutes until tripled.
Dust two baking trays with flour and semolina.
Tip dough onto a heavily floured surface while maintaining a square shape.
Handle gently to retain air and coat the top with flour and semolina.
Cut dough into four loaves, stretch slightly, and rest on trays for 45 minutes.
Bake at 220°C for 25 minutes until golden and hollow sounding.