In breve
The dish in short
- Re-milled durum wheat semola, water, lievito naturale and salt: nothing else, and no brewer's yeast.
- For every 1 kg of semola: 580 ml–700 ml of water, 150 g–180 g of lievito naturale and 15 g–20 g of salt.
- The lievito naturale: one part lievito madre, two of semola, one of water, kneaded and cut into four; three pieces mature about 5 hours.
- Kneaded 12 minutes to 26 °C–27 °C, shaped into a 1.2 kg ball, proved 2–3 hours at 30 °C–32 °C, baked 40–60 minutes at 230 °C with steam.
- A round loaf of at most 1.1 kg, with a crust 3 mm–4 mm thick and a pale yellow crumb with fine, compact, even holes.
Il video, Enna, Sicilia
Pagnotta del Dittaino
The video: Durum wheat loaf of the Dittaino valley
The round loaf of the Dittaino valley in inland Sicily: re-milled durum wheat semola, lievito naturale, water and salt, proved warm and baked with a burst of steam, as its PDO specification has set since 2009. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 10
- Hands-on
- 42 min
- Cooking
- 45 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 16 steps, as in the recipe.
Altri video
