1. Add Caputo Semola Flour, Caputo Aria Flour, and Caputo Lievito Yeast to the mixer and mix on speed 1 for 1 minute. 

2. Add water and mix on speed one for 5 minutes, then turn off the mixer and begin your autolyse for 30 minutes. 

3. Once the autolyse is complete, turn the mixer on speed 1, add salt, and mix for 5 minutes. 

4. Turn the mixer to speed 2 and slowly drizzle in your Olitalia Extra Virgin Olive Oil until it is well absorbed. Approximately 5-7 minutes.  

5. Once the dough is complete, transfer it to a dough bin and let it rest at room temp for 1 hour. After the first thirty minutes, de-gas the dough by pushing it down. De-gas it a second time once the 1 hour is complete. 

6. Prepare 2 sheet pans. One lined with clean kitchen cloths, then pour in water until the cloths are completely saturated. The other tray should be lined with sesame seeds. 

7. Scale your dough to 1.2 kg and form your bastone into a 16-18 in long hero. Once the hero is formed, place the smooth end facing down into the water cloth-lined tray and then into the sesame seeds, and then place them on a wooden proofing tray coated with semola. This will ensure the sesame seeds stick. 

8. Place 4 on a tray and then place them on a proofing rack. 

9. Once the rack is full, place the rack in a proof box set to 85°F and 100% humidity. Proof until they double in size in about 45 minutes to 1 hour. 

10. Remove the rack from the proof box and, using a lame, score the top with a straight line lengthwise. 

11. Place the bread in a preheated oven set to 450F, steam it for 5 seconds, and bake for 45 minutes or until dark golden brown.