In breve
The dish in short
- 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.
Il video, Matera, Basilicata
Pane di Matera
The video: Matera's durum wheat bread
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. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 10
- Hands-on
- 45 min
- Cooking
- 1 h 15 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 18 steps, as in the recipe.
Altri video
