Prep
40 minutes, plus 10 hours rising
Cook
55 minutes
Serves
1 large loaf
Difficulty
Advanced
Region
Southern Italy
What you’ll need
Ingredients
- 4¾ cups stone-ground wheat flour
- 1¾ cups semola rimacinata Semola Rimacinata →
- 7 oz active natural leaven
- 2⅔ cups water
- 1 tbsp fine sea salt
At the stove
Instructions
- 1
Mix the flours and water and rest 45 minutes.
- 2
Add the leaven and salt and knead until smooth.
- 3
Rise 5–6 hours with folds every 45 minutes for the first three hours.
- 4
Shape into a round and prove 2 hours in a floured cloth.
- 5
Bake at 465°F with steam 20 minutes, then 385°F for 35 minutes.
- 6
Cool completely before cutting.
Recipe notes
Stone-ground flour absorbs more water than white flour; hold some back and add it as you knead.
A home adaptation of a village bakery loaf, not a fixed historical formula.
Context
Village breads of this kind were baked from locally milled wheat in shared ovens, with recipes varying between towns and even households.
Sources: Editorial adaptation of documented southern Italian bread traditions, Ro & Ti Kitchen
The pieces used here
From the Kitchen
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