You can knead by hand or use a kneading machine. Put the flour, fine semolina, sugar, salt and yeast in a large mixing bowl. Stir well to combine.

Add the milk, oil (or butter if you choose) and as much of the water as is required. Mix together and knead until the dough is smooth and elastic. Shape into a ball and place in a well-oiled bowl.

Cover loosely and let the dough rise till almost double in volume. This should take about 1 1/2 to 2 hours depending on ambient temperature. Deflate the risen dough and turn out onto a worktop lightly dusted with a little flour.

Shape the bread into a ball. Spread the dough out to make a rectangular shape. Fold one end in and then the other end over it like a letter. Flip over and use your hands to shape the dough into a ball. Cup in your hands and place in a bowl or a prepped banneton. Let the dough rise again, loosely covered, for about an hour or so.

Preheat your oven to 230 C (450 F). Gently invert the bread onto a dough sling or piece of baking parchment. Brush with milk (or egg wash) and sprinkle with the sesame seeds. Lightly press with your fingers to ensure they stick.

Slice the top of the loaf with a cross shape, using a sharp blade or lame. Lower the loaf into the Dutch Oven, cover, and bake for 30 minutes. Reduce the temperature to 220C (425 F). Bake without the lid for another 15-20 minutes till the bread is done and a beautiful golden brown.

Lift the bread out of the pot and allow it to cool on a wire rack. Cool completely before slicing.