A simple recipe for a typical Italian bread, really very tasty.
As with desserts, even bread shapes make a difference, so I decided to use a basket for leavening, but you can make a round shape even without it.
very tasty the following days, toasted for breakfast.
- ¼ cup + 2 tsp (40 g) strong bread flour
- 2 tbsp + 2 tsp (30 g) water
- 3 g fresh yeast
For the dough
- the sponge from above
- 2 + ¼ cups (450 g) semolina flour (re-milled semolina)
- 1 cup + 2 tbsp + 2 tsp (260 g) water
- 1 tsp barley malt or granulated sugar
- 1.5 tsp (10 g) fine salt
In a small bowl, mix all the ingredients until well combined.
Cover with plastic wrap and let rise until double in size.
For the dough
In a mixing bowl, mix the sponge with water until the sponge has more or less dissolved.
In the bowl of a stand mixer, fitted with hook attachment, pour semolina flour, water and sponge mixture, barley malt and start to knead on low speed.
Then, add salt and knead until you get a smooth and silky dough.
Put the dough in a bowl, cover it with plastic wrap and refrigerate for 12 hours.
The morning after, on a floured surface, deflate the dough with your hands and shape it into a ball.
Four a round proofing basket banneton (7.5 inches-19 cm) and place the dough inside (smooth side down).
Flour the surface, cover with plastic wrap and let proof until the dough reaches the edge of the basket.
Heat fan oven 400F - 200°C.
Invert the loaf on a baking tray lined with baking paper and bake for 35 minutes.
Turn the oven off and let sit the loaf for 5 minutes more.
Then, remove from the oven and let cool on a wire rack.