- SHOP LIST
- durum wheat flour
- natural yeast
Last week, afternoon, the bell rang. It’s the courier, for the third time in three days.
But this time as soon as I have the package in my hands, I immediately understand what it is, since I found some flour on my hand. I run to the house and I open it, forgetting that I was assembling my own bed (fortunately later I remebered, so now I sleep on a four legs bed), and suddendly I’m in Matera, amazed by those products that I was hoping to try some day (but here they’re not so easy to find).
For those products I couldn’t say no to the cooking contest organized by Mangiare Matera and Teresa of Scatti Golosi. So now I have three wonderful types of pasta (paccheri, calamarata, cavatelli) waiting for me, a loaf of Matera’s bread, one the most delicious breakfast of the year and two packages of flour, made with a durum wheat called senatore Cappelli.
I decided to start from this wonderful flour and make a bread as my first recipe for this contest. A simple bread, made only with this kind of flour and with natural leavening, to test my Gustavo.
Gustavo is my natural yeast, a liquid one; he’s born more or less a month ago thanks to this post written by Sandra, that grew up thanks to the tips of my friends in the group Panissimo. I only tried a few times to make bread with natural leavening, and this is the second time I use the same recipe, so I tested how the flour could really make a difference in a bread. And this durum wheat flour by Vero Lucano is simply perfect.
I made a fragrant bread, with great alveoluses, crunchy and yet soft, a bread capable of making you daydream about Matera’s rocks.
100% Senatore Cappelli flour bread with natural leavening
- Yield: 1 loaf
- Prep: 30 mins
- Cook: 40 mins
- Ready In: 11 hrs 40 mins
- 500 grams durum wheat flour Senatore Cappelli
- 200 grams natural yeast 100% hidrated, active
- 260 grams lukewarm water
- 12 grams salt
- 1 tsp honey
- 10PM (I write my schedule, so you can understand the timing) Dissolve the yeast in water, add honey, flour and start kneading, so that the flour starts absorbing the water. Don’t over knead.
- Leave the dough to rest half an hour (autolysis), than add the salt and knead again, until you have a smooth and homogeneous dough. Put the dough in a well floured towel, close it and let it rest.
- 00.30 AM After two hours, deflate the dough and make some folding (I made type 1 and 2 folds), then cover the dough again (using the same towel you used before, same method) and let it rise.
- 8AM (rising is very different from home to home, so your dough could be ready sooner or later than mine) Form your loaf (I chose a single big loaf) and let it rest for two hours.
- Pre-heat the oven (static) to 428°F (220°C) and put your pizza stone in (optional); sprinkle some water in or put a saucepan with 150ml of water in the oven (use an ovenproof saucepan; no plastic).
- Make some cuts on the loaf.
Bake for 35/40 minutes and, if necessary, lower the oven temperature to 392°F (200°C).
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