{
  "slug": "pane-di-matera",
  "url": "https://nonnario.com/recipes/pane-di-matera/",
  "name": "Pane di Matera",
  "english": "Matera's durum wheat bread",
  "aka": [
    "Pane di Matera IGP",
    "cornetto materano",
    "Matera bread"
  ],
  "summary": "Matera's durum wheat bread, protected since 2008: re-milled semola and a lievito madre begun from fresh fruit, shaped by hand into a cornetto or a tall loaf, stamped on top and baked long for a thick crust, as its PGI specification sets.",
  "essentials": [
    "Only durum wheat (re-milled semola or semolato), water, salt, a little fresh yeast and a lievito madre begun from fresh, ripe fruit.",
    "For every 1 kg of semola: 200 g–300 g of lievito madre, 20 g–30 g of salt, 750 ml–850 ml of water and 5 g–10 g of yeast.",
    "Kneaded for 25–35 minutes, rested twice, shaped by hand into a cornetto or a tall loaf and stamped on top, then baked with no further rise.",
    "A long bake, at least an hour even for a 500 g loaf, with the oven opened for the last 15–30 minutes: a crust at least 3 mm thick."
  ],
  "diet": [],
  "region": {
    "slug": "basilicata",
    "name": "Basilicata",
    "url": "https://nonnario.com/regions/basilicata/"
  },
  "place": "Matera",
  "coords": [
    40.666,
    16.604
  ],
  "course": {
    "id": "pizze-pani",
    "it": "Pizze e Pani",
    "en": "Pizza & Bread"
  },
  "level": {
    "id": "codified",
    "name": "EU-codified",
    "it": "Disciplinare europeo",
    "description": "The dish itself is protected by an EU specification (TSG, PDO or PGI) that fixes how it is made.",
    "url": "https://nonnario.com/method/#level-codified"
  },
  "status": "checked",
  "published": "2026-10-27",
  "checked": "2026-10-27",
  "cooked": null,
  "provenance": {
    "by": "European Union",
    "reference": "PGI ‘Pane di Matera’, Regulation (EC) No 160/2008; specification amended by Regulation (EU) 2018/124",
    "year": 2008
  },
  "sources": [
    {
      "label": "Gazzetta Ufficiale n. 30 of 6 February 2018, pages 33–36: the PGI specification as amended by Regulation (EU) 2018/124 (Italian)",
      "url": "https://www.gazzettaufficiale.it/eli/gu/2018/02/06/30/sg/pdf"
    },
    {
      "label": "EU Official Journal C 305 of 15 September 2017: the application to amend the PGI, with the amended single document (EUR-Lex, Italian)",
      "url": "https://eur-lex.europa.eu/legal-content/IT/TXT/HTML/?uri=OJ:JOC_2017_305_R_0013"
    },
    {
      "label": "Commission Implementing Regulation (EU) 2018/124, approving the amendment (EUR-Lex, Italian)",
      "url": "https://eur-lex.europa.eu/legal-content/IT/TXT/HTML/?uri=CELEX:32018R0124"
    },
    {
      "label": "EU Official Journal C 128 of 9 June 2007: the summary of the application to register the PGI (EUR-Lex, Italian)",
      "url": "https://eur-lex.europa.eu/legal-content/IT/TXT/HTML/?uri=CELEX:52007XC0609(04)"
    },
    {
      "label": "Qualigeo: Pane di Matera IGP, the product sheet of the Fondazione Qualivita (Italian)",
      "url": "https://www.qualigeo.eu/prodotto-qualigeo/pane-di-matera-igp/"
    },
    {
      "label": "Italia.it: the bread of Matera, on Italy's official tourism portal (Italian)",
      "url": "https://www.italia.it/it/basilicata/matera/cosa-fare/pane-di-matera"
    },
    {
      "label": "Gambero Rosso: the best bakeries of Basilicata (Italian)",
      "url": "https://www.gamberorosso.it/attualita/il-migliore-pane-della-basilicata-gli-indirizzi-da-non-perdere/"
    },
    {
      "label": "Wikipedia: Pane di Matera, for its history (Italian)",
      "url": "https://it.wikipedia.org/wiki/Pane_di_Matera"
    }
  ],
  "story": [
    "Pane di Matera is the bread of Matera and its province, in Basilicata, made with the semola of durum wheat, part of it grown on the clay hills of the province. Every peasant house once had a stone mortar to grind its own grain. Families kneaded their bread at home, with a lievito madre begun from fresh fruit, and carried it to public ovens dug into the rock; after about three hours tall, round loaves the colour of gold came out, each known by the initials of the head of the family, pressed in before baking. Until 1950 those marks were made with wooden stamps, many of which are kept in Matera's national archaeological museum, the Museo Domenico Ridola. In 1857 Pietro Antonio Ridola counted eleven ovens in the town. By custom the dough also took three knife cuts, for the Holy Trinity, and the loaf is said to have grown tall so that more could go into the oven without touching. Its long, uneven outline is often likened to the bare hills of the Murgia that face the Sassi.",
    "It has been a PGI since 2008, and its specification, amended in 2018, is the recipe: re-milled semola or semolato of durum wheat only, at least a fifth of it from old varieties grown in the province, such as Cappelli; a lievito madre started from fresh, ripe fruit; for every 100 kg of semola, 20–30 kg of lievito madre, 2–3 kg of salt, 75–85 litres of water and 0.5–1 kg of fresh yeast; 25–35 minutes of kneading, two short rests, a cornetto or a tall loaf shaped by hand and stamped MT on top, and a long bake in a wood-fired or indirectly heated oven, opened for the last 15–30 minutes to let the steam out. Only bread made in the province of Matera under the specification may be called Pane di Matera. The specification is written for bakeries and gives no oven temperature and no hand method for the shape: this page scales it to one loaf of about 1 kg, within its ranges, bakes it on a stone in a home oven, and marks its own numbers as Our guide."
  ],
  "serves": 10,
  "minutes": {
    "handsOn": 45,
    "cooking": 75,
    "resting": 350
  },
  "plan": "Start the lievito madre one to two weeks ahead: two days to soak the fruit, 10–12 hours for the first dough to double, then a feed each time it doubles, until it rises in 3–4 hours. Baking day takes 8–9 hours, most of it waiting: 3–4 hours for the refreshed lievito madre to double, about 30 minutes of kneading, 30 minutes in the bowl (switch the oven on now), a first shaping and 30 minutes more under a cloth, then shape and stamp, about 75 minutes in the oven and at least 2 hours to cool. The quantities make one loaf of about 1 kg.",
  "equipment": [
    "Stand mixer with a dough hook: the specification kneads by machine, for 25–35 minutes",
    "Kitchen scale accurate to 1 g",
    "A glass jar with a lid, to soak the fruit",
    "A graduated food container for the lievito madre: a tall measuring jug, or a straight-sided jar marked with the level",
    "A warm place that holds 26 °C–30 °C (a proving box, or the oven switched off with only its light on) and a thermometer to check it",
    "A wooden board or tray and clean cotton cloths",
    "A bread stamp with your initials (optional)",
    "A baking stone or steel, a peel or an upturned baking tray, and baking paper",
    "Probe thermometer",
    "Wire rack"
  ],
  "ingredients": [
    {
      "group": "To start the lievito madre, one to two weeks ahead",
      "per": "starter",
      "items": [
        {
          "quantity": 50,
          "unit": "g",
          "item": "ripe grapes or figs",
          "note": "weighed as pulp; on this page grapes are crushed with their skins, for the yeasts on them, and figs chopped",
          "text": "50 g ripe grapes or figs (weighed as pulp; on this page grapes are crushed with their skins, for the yeasts on them, and figs chopped)",
          "recipe": null
        },
        {
          "quantity": 500,
          "unit": "ml",
          "item": "water",
          "note": "to soak the fruit: the specification's 2.5–3 litres per kilo of semola, scaled to a fifth; only about 60 ml of it goes into the first dough",
          "text": "500 ml water (to soak the fruit: the specification's 2.5–3 litres per kilo of semola, scaled to a fifth; only about 60 ml of it goes into the first dough)",
          "recipe": null
        },
        {
          "quantity": 200,
          "unit": "g",
          "item": "semola rimacinata (re-milled durum wheat semolina)",
          "note": null,
          "text": "200 g semola rimacinata (re-milled durum wheat semolina)",
          "recipe": null
        }
      ]
    },
    {
      "group": "Each feed, until the lievito madre is ready",
      "per": "feed",
      "items": [
        {
          "quantity": 100,
          "unit": "g",
          "item": "lievito madre, from the feed before",
          "note": null,
          "text": "100 g lievito madre, from the feed before",
          "recipe": null
        },
        {
          "quantity": 100,
          "unit": "g",
          "item": "semola rimacinata",
          "note": null,
          "text": "100 g semola rimacinata",
          "recipe": null
        },
        {
          "quantity": 50,
          "unit": "ml",
          "item": "water",
          "note": null,
          "text": "50 ml water",
          "recipe": null
        }
      ]
    },
    {
      "group": "On baking day: the lievito madre for the dough",
      "per": "loaf",
      "items": [
        {
          "quantity": 100,
          "unit": "g",
          "item": "lievito madre, ready",
          "note": "one that doubles in 3–4 hours",
          "text": "100 g lievito madre, ready (one that doubles in 3–4 hours)",
          "recipe": null
        },
        {
          "quantity": 100,
          "unit": "g",
          "item": "semola rimacinata",
          "note": null,
          "text": "100 g semola rimacinata",
          "recipe": null
        },
        {
          "quantity": 50,
          "unit": "ml",
          "item": "water",
          "note": null,
          "text": "50 ml water",
          "recipe": null
        }
      ]
    },
    {
      "group": "The dough",
      "per": "loaf",
      "items": [
        {
          "quantity": 600,
          "unit": "g",
          "item": "semola rimacinata (re-milled durum wheat semolina)",
          "note": "durum wheat only, no soft wheat flour; at least a fifth of it from an old variety such as Senatore Cappelli if you can find it. The specification asks for at least 11% protein in the dry flour, by its own measure: on an EU pack label, which counts protein differently, that is about 10.5 g or more per 100 g",
          "text": "600 g semola rimacinata (re-milled durum wheat semolina) (durum wheat only, no soft wheat flour; at least a fifth of it from an old variety such as Senatore Cappelli if you can find it. The specification asks for at least 11% protein in the dry flour, by its own measure: on an EU pack label, which counts protein differently, that is about 10.5 g or more per 100 g)",
          "recipe": null
        },
        {
          "quantity": 150,
          "unit": "g",
          "item": "lievito madre, doubled, from the refresh",
          "note": null,
          "text": "150 g lievito madre, doubled, from the refresh",
          "recipe": null
        },
        {
          "quantity": 480,
          "unit": "ml",
          "item": "water",
          "note": "cool, about 20 °C: the long kneading warms the dough",
          "text": "480 ml water (cool, about 20 °C: the long kneading warms the dough)",
          "recipe": null
        },
        {
          "quantity": 15,
          "unit": "g",
          "item": "fine salt",
          "note": null,
          "text": "15 g fine salt",
          "recipe": null
        },
        {
          "quantity": 5,
          "unit": "g",
          "item": "fresh yeast",
          "note": "compressed, in a cube",
          "text": "5 g fresh yeast (compressed, in a cube)",
          "recipe": null
        }
      ]
    }
  ],
  "method": [
    {
      "phase": "One to two weeks ahead: the lievito madre, from fruit",
      "intro": "The specification begins its lievito madre with fresh fruit. These steps take days and need no clock-watching: the times are in the text, and the totals at the top count only baking day. If you already keep a firm lievito madre, see ‘Cooking it outside Italy’ below.",
      "steps": [
        {
          "n": 1,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-1",
          "title": "Macerate the fruit",
          "text": "Leave the pulp of fresh, ripe fruit to macerate in water.",
          "kind": "active",
          "minutes": null,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "Small bubbles rise when you tilt the jar, and it smells fruity and faintly of wine. If mould grows on the surface, throw it away and start again.",
          "tips": [
            "Our guide: crush the grapes with their skins, or chop the figs, put them in the jar with the water, close the lid loosely and leave it somewhere warm, 26 °C–30 °C, as for the next steps.",
            "Two days, about 48 hours, is the usual maceration.",
            "Our guide: rinse the fruit only briefly, and choose unsprayed fruit if you can: the yeasts that start the lievito madre live on the skins."
          ]
        },
        {
          "n": 2,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-2",
          "title": "Make an elastic dough",
          "text": "Make an elastic dough with the semola and the fruit pulp macerated in water.",
          "kind": "active",
          "minutes": null,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "Firm, smooth and elastic: it springs back when pressed and does not stick to your hands.",
          "tips": [
            "Our guide: the specification soaks the fruit in 2.5–3 litres of water per kilo of semola but does not say how much of it goes into the dough. Here the pulp goes into the semola with about 60 ml of its water, a little more only if the dough will not come together, and the rest is left over: the dough should be firm, like the feeds, which take half their weight in water.",
            "Our guide: knead it for a few minutes on the board."
          ]
        },
        {
          "n": 3,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-3",
          "title": "Wait for it to double",
          "text": "Put the dough in a graduated food container and wait until it has doubled in volume, 10–12 hours at 26 °C–30 °C.",
          "kind": "rest",
          "minutes": null,
          "celsius": [
            26,
            30
          ],
          "heat": null,
          "official": true,
          "check": "The top has reached twice the starting mark, domed, with bubbles against the sides of the container.",
          "tips": []
        },
        {
          "n": 4,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-4",
          "title": "Feed it",
          "text": "Knead it again, adding semola equal to its weight and half its weight in water.",
          "kind": "active",
          "minutes": null,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "A firm, smooth dough again; mark the new level on the container.",
          "tips": [
            "Our guide: keep 100 g of it and add 100 g of semola and 50 ml of water, as in the ingredients; throw the rest away, or the container would soon overflow."
          ]
        },
        {
          "n": 5,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-5",
          "title": "Repeat until it rises in 3–4 hours",
          "text": "Repeat these feeds several times, until you have a dough that rises in 3–4 hours. The lievito madre is then ready.",
          "kind": "rest",
          "minutes": null,
          "celsius": [
            26,
            30
          ],
          "heat": null,
          "official": true,
          "check": "It doubles within 3–4 hours of a feed at 26 °C–30 °C, domed and full of bubbles, with a clean, mildly sour smell.",
          "tips": [
            "Our guide: feed it each time it has doubled. At first that may take half a day, so about twice a day; it can take a week or more to rise in 3–4 hours.",
            "Our guide: once it is ready, keep it in the fridge in a closed jar between bakes, and feed it once a week if you are not baking."
          ]
        }
      ]
    },
    {
      "phase": "Baking day, morning: the lievito madre for the dough",
      "intro": null,
      "steps": [
        {
          "n": 6,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-6",
          "title": "Refresh the lievito madre",
          "text": "Make the lievito madre for the dough by adding water and semola to part of the ready lievito madre. This can be repeated at most three times before it goes into the dough.",
          "kind": "active",
          "minutes": 5,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "A firm, smooth dough, in the graduated container with its level marked.",
          "tips": [
            "Our guide: 100 g of lievito madre, 100 g of semola and 50 ml of water, the same proportions as the feeds. That makes 250 g: 150 g for the dough and 100 g to keep for the next bake."
          ]
        },
        {
          "n": 7,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-7",
          "title": "Let it double",
          "text": "Cover it and leave it at 26 °C–30 °C until it has doubled, 3–4 hours.",
          "kind": "rest",
          "minutes": [
            180,
            240
          ],
          "celsius": [
            26,
            30
          ],
          "heat": null,
          "official": false,
          "check": "Doubled, domed and full of bubbles.",
          "tips": [
            "Straight from the fridge it may be slow. If it has not doubled in 4 hours, refresh it once more in the same way: the specification allows three refreshes at most."
          ]
        },
        {
          "n": 8,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-8",
          "title": "Set some aside for next time",
          "text": "Keep a portion of this lievito madre in the fridge, above freezing, for the next day's baking.",
          "kind": "active",
          "minutes": 2,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": null,
          "tips": [
            "Our guide: weigh out 150 g for the dough; the rest, about 100 g, goes into the fridge in a closed jar for your next bake, enough for the next refresh.",
            "Our guide: if a week goes by without baking, take it out and feed it: 100 g of it with 100 g of semola and 50 ml of water, left to double at 26 °C–30 °C before it goes back in the fridge."
          ]
        }
      ]
    },
    {
      "phase": "The dough",
      "intro": null,
      "steps": [
        {
          "n": 9,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-9",
          "title": "Knead for 25–35 minutes",
          "text": "Put all the ingredients in the mixer and knead for 25–35 minutes. The time can vary with the quantity of dough.",
          "kind": "active",
          "minutes": [
            25,
            35
          ],
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "Smooth, elastic and silky, it comes away from the sides of the bowl, and a piece stretched between your fingers thins to a film before it tears. A probe in the dough reads 26 °C–28 °C.",
          "tips": [
            "Our guide: the semola first, then the water with the yeast crumbled into it, the lievito madre in pieces and the salt. Keep the mixer on low speed throughout and scrape down the bowl once or twice.",
            "Our guide: the long kneading warms the dough, so the water goes in cool, at about 20 °C. If the dough passes 28 °C, or the mixer's motor runs hot, stop for a few minutes and let them cool."
          ]
        },
        {
          "n": 10,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-10",
          "title": "Let it rise in the bowl",
          "text": "Leave the dough to rise in the bowl for 25–35 minutes, so that it rises evenly.",
          "kind": "rest",
          "minutes": [
            25,
            35
          ],
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "A little puffy and relaxed. It has not doubled, and need not.",
          "tips": [
            "Our guide: cover the bowl with a cloth and keep it somewhere warm.",
            "Our guide: switch on the oven now, at 250 °C, with the baking stone on the lowest shelf. It needs about an hour to heat through."
          ]
        },
        {
          "n": 11,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-11",
          "title": "Weigh it and shape it roughly",
          "text": "Weigh out the preform and give it a first shaping by hand.",
          "kind": "active",
          "minutes": 5,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "A smooth, loose log, seam underneath.",
          "tips": [
            "Our guide: the whole batch, about 1.25 kg, makes one preform. The specification weighs 600 g of dough for a 500 g loaf, so a preform of about 1.2 kg, give or take 10%, bakes into a loaf of about 1 kg.",
            "Our guide: on a lightly floured board, fold the edges into the middle and roll the dough over into a loose, thick log."
          ]
        },
        {
          "n": 12,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-12",
          "title": "Rest it under a cloth",
          "text": "Leave the preform to rest for 25–35 minutes in a suitable wooden or stainless steel container, covered with a cloth.",
          "kind": "rest",
          "minutes": [
            25,
            35
          ],
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "Relaxed: a finger pressed in leaves a dent that fills back slowly.",
          "tips": [
            "Our guide: at home, a floured wooden board or tray, with a clean cotton cloth over the dough."
          ]
        }
      ]
    },
    {
      "phase": "Shaping and stamping",
      "intro": null,
      "steps": [
        {
          "n": 13,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-13",
          "title": "Give it its shape",
          "text": "Give the preform, by hand, the characteristic shape of Pane di Matera: a cornetto, or a tall loaf.",
          "kind": "active",
          "minutes": 5,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "A tall, tight loaf, long and gently arched like a horn, its surface smooth and taut.",
          "tips": [
            "Our guide for the cornetto, long and slightly convex: press the preform gently into a thick rectangle, roll it up tightly from a long side into a tall log, seam underneath, then bend it a little into an arc.",
            "Set it on a sheet of baking paper on the peel or the upturned tray, ready for the oven."
          ]
        },
        {
          "n": 14,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-14",
          "title": "Stamp the top",
          "text": "Stamp the top with a pressure stamp bearing the letters MT, in capitals.",
          "kind": "active",
          "minutes": 1,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": "A clear, deep mark on the top of the loaf.",
          "tips": [
            "MT is the mark of the protected loaf, made under the specification in the province of Matera. At home, do as Matera's families did and stamp your own initials, pressing firmly so the mark survives the oven."
          ]
        }
      ]
    },
    {
      "phase": "Baking",
      "intro": null,
      "steps": [
        {
          "n": 15,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-15",
          "title": "Into the oven at once",
          "text": "With no further rise, put the loaf in the oven: a wood-fired oven, or one heated indirectly.",
          "kind": "active",
          "minutes": 2,
          "celsius": null,
          "heat": null,
          "official": true,
          "check": null,
          "tips": [
            "Our guide: slide it, on its paper, onto the hot stone and close the door. A home oven heated through, with a stone, stands in for the floor of a wood-fired oven."
          ]
        },
        {
          "n": 16,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-16",
          "title": "Bake",
          "text": "The baking time depends on the size of the loaf and on the oven: from at least an hour for a 500 g loaf to four and a half hours for 10 kg.",
          "kind": "passive",
          "minutes": 55,
          "celsius": [
            200,
            250
          ],
          "heat": null,
          "official": true,
          "check": "After 55 minutes the crust is a deep golden brown all over.",
          "tips": [
            "Our guide: 15 minutes at 250 °C, then turn the oven down to 200 °C for 40 minutes, and slide the baking paper out from under the loaf at that point: many papers are rated only to about 220 °C. With the next step, a 1 kg loaf bakes for about 75 minutes, longer than the hour the specification sets as the least for a 500 g loaf."
          ]
        },
        {
          "n": 17,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-17",
          "title": "Let the steam out",
          "text": "For the last 15–30 minutes of baking, open the oven door to let out the steam made during baking.",
          "kind": "passive",
          "minutes": 20,
          "celsius": 200,
          "heat": null,
          "official": true,
          "check": "A dark golden-brown crust at least 3 mm thick, with a slightly burnt smell; the loaf sounds hollow when tapped underneath, and a probe in the centre reads at least 96 °C.",
          "tips": [
            "Our guide: 20 minutes for a 1 kg loaf, with the door held open a crack by the handle of a wooden spoon."
          ]
        },
        {
          "n": 18,
          "url": "https://nonnario.com/recipes/pane-di-matera/#step-18",
          "title": "Cool it",
          "text": "Lift the loaf onto a wire rack and leave it to cool for at least 2 hours before cutting.",
          "kind": "rest",
          "minutes": 120,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "Cool to the touch all over, the crust crisp. Sliced, the crumb is straw yellow, with irregular holes of many sizes, under a crust at least 3 mm thick.",
          "tips": [
            "The crumb goes on setting as it cools: cut too soon, it is gummy."
          ]
        }
      ]
    }
  ],
  "quick": [
    "Start the lievito madre ahead: macerate ripe fruit in water for two days, knead the pulp with semola into an elastic dough, and feed it each time it doubles until it rises in 3–4 hours.",
    "On baking day refresh 100 g of it with 100 g of semola and 50 ml of water and let it double, 3–4 hours; keep 100 g for next time.",
    "Knead 600 g of semola rimacinata, 150 g of the lievito madre, 480 ml of water, 15 g of salt and 5 g of fresh yeast in a mixer for 25–35 minutes.",
    "Rest it in the bowl for 25–35 minutes, shape it roughly, and rest it again under a cloth for 25–35 minutes.",
    "Shape it into a tall, arched cornetto, stamp the top and bake it at once on a hot stone: 15 minutes at 250 °C, then 40 at 200 °C.",
    "Open the oven door a crack for the last 20 minutes, then cool the loaf on a rack for at least 2 hours."
  ],
  "when": null,
  "keeps": {
    "text": "Wrapped in a linen cloth and kept in a dry place, a loaf of about a kilo stays good for about seven days, and one of 10 kg for about fourteen. It is at its best freshly baked; it is also eaten as bruschetta with tomato, oil and oregano, and in vegetable soups, hot and cold, such as cialledda.",
    "source": {
      "label": "Qualigeo: Pane di Matera IGP, the product sheet of the Fondazione Qualivita (Italian)",
      "url": "https://www.qualigeo.eu/prodotto-qualigeo/pane-di-matera-igp/"
    }
  },
  "variants": [
    {
      "name": "The tall loaf",
      "text": "The specification's other shape: tall and compact, with soft marks on its sides where it touched the loaves beside it in the oven.",
      "source": {
        "label": "Qualigeo: Pane di Matera IGP, the product sheet of the Fondazione Qualivita (Italian)",
        "url": "https://www.qualigeo.eu/prodotto-qualigeo/pane-di-matera-igp/"
      },
      "recipe": null
    },
    {
      "name": "Smaller and larger loaves",
      "text": "The specification allows loaves from 500 g to 10 kg, from preforms of 600 g to 12 kg. They bake for at least an hour at the small end and for up to four and a half hours at the large.",
      "source": {
        "label": "Gazzetta Ufficiale n. 30 of 6 February 2018, pages 33–36: the PGI specification as amended by Regulation (EU) 2018/124 (Italian)",
        "url": "https://www.gazzettaufficiale.it/eli/gu/2018/02/06/30/sg/pdf"
      },
      "recipe": null
    }
  ],
  "variantOf": [],
  "usedIn": [],
  "mistakes": [
    "Letting the shaped loaf rise again before baking. The specification goes straight from shaping and stamping to the oven.",
    "Using soft wheat flour: the specification allows only durum wheat, as re-milled semola or semolato.",
    "Starting the dough before the lievito madre is ready: the specification counts it ready only once it rises in 3–4 hours.",
    "Taking the loaf out too soon. The crust should be a deep golden brown, at least 3 mm thick, with a slightly burnt smell.",
    "Cutting it while hot: the crumb is still setting."
  ],
  "abroad": [
    "Semola rimacinata is durum wheat semolina milled a second time into a fine yellow flour. Look for ‘semola rimacinata’ or ‘re-milled durum wheat semolina’; the coarse semolina sold for puddings is not the same.",
    "Fresh yeast is sold in small compressed cubes. If you can only find instant dried yeast, use a third of the weight, about 2 g.",
    "Out of the season for grapes and figs, any fresh, ripe fruit will do: the specification asks only for ripe, fresh fruit.",
    "If you already keep a firm lievito madre, fed with its own weight of flour and half its weight in water, you can use it from the baking-day refresh, fed with semola. The specification's own, though, is begun with fruit."
  ],
  "image": null,
  "video": null,
  "versions": {
    "page": "https://nonnario.com/recipes/pane-di-matera/",
    "markdown": "https://nonnario.com/recipes/pane-di-matera.md",
    "json": "https://nonnario.com/recipes/pane-di-matera.json"
  },
  "cite": "Cite the recipe's page and the month its sources were checked; for the official text itself, cite the document listed under its sources."
}