Heat water to approx. 35 °C. Mix sugar, water, and raisins into a large glass jar with air-tight lid, and shake until sugar has dissolved. Place the jar in a warm place, preferably ca. 25-30 °C, if possible. Otherwise, it is good anywhere at ordinary room temperature. It will work. It will just take a little bit longer to start the fermentation process.

Let it ferment 4-6 days. The yeast is ready when all raisins are floating and releasing lots of bubbles. Pour everything through a strainer, but take care of the liquid. It's the liquid that is the actual yeast.

Mix raisin yeast with flour and let it ferment for at least 4 hours, or overnight.

Add water and flour to the starter and knead it to a smooth dough. Let it ferment for 3-4 hours.

Mix 44 gram of the starter dough with flour and water and knead to a smooth dough. let it ferment overnight, or at least 4 hours.

Mix all ingredients except salt in a dough mixer until the dough is elastic. Use window pane test. Add the salt the last minutes. If you prefer to knead by hand you can use a stretch and fold technique. You will find a link in the recipe notes

Let the dough ferment until doubled in size.

Spread some semolina on a lightly floured working surface. Form the dough into two loaves with an oblong batard shape. See link in recipe notes. Let the loaves rise in bannetons or on lightly floured parchment paper. Place kitchen towels on the sides to support the bread if you don't use bannetons. Always use rice flour when you are preparing your bannetons. It's superior compared to ordinary flour.

Let the loaves rise until doubled in size, about 60-90 minutes.

Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below.

Score each loaf along the side and place them in the oven. Lower the heat to 440ºF / 230ºC. Pour some water on the plate below and bake each loaf in 45-50 minutes.

Let the bread cool on wire racks.