Matera bread - Pane Di Matera
Makes 1big loaf
Preferment.
Flour - 100 g.
Water - 120 g.
Sourdough starter(lievito madre) (50% hydration) - 50g
Mix and let ferment for 6-8 hrs.
Before baking press the center of the loaf with rolling pin and fold, make several vertical cuts (see video below)
release steam and bake 20 min at 200 °C.
| 1 loaf, g | Baker’s % | |
| Semolina Flour | 500 | 100% |
| Water | 330 | 66% |
| Salt | 7 | 1.4% |
| Total | 837 | 167.4% |
Preferment.
Flour - 100 g.
Water - 120 g.
Sourdough starter(lievito madre) (50% hydration) - 50g
Mix and let ferment for 6-8 hrs.
mixing
Mix the rest of the flour and water with starter. Let the dough sit for 30 min, then add salt and knead for 6-7 min.fermentation
1.5 hrs with one stretch & fold.shaping
Make rectangular shape, fold corners in, catching as much air as possible. Repeat with resulting rectangular, then shape into a ballproof
30-40 minutes or until triple in size.Before baking press the center of the loaf with rolling pin and fold, make several vertical cuts (see video below)
baking
10 min in a steamed oven at 230°C.release steam and bake 20 min at 200 °C.
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