Traditional Italian bread

RATIO: 70% SEMOLA RIMACINATA / 30% MANITOBA • HYDRATION: ~68%

Ingredients (For 2 large loaves)

Method

1. Prepare the Biga (Night before): Dissolve the fresh yeast in the water. Mix this with the Manitoba flour in a bowl. Do not knead explicitly into a smooth dough ball; the biga should remain a coarse, dry and crumbly mass. Loosely cover the bowl and let it ferment for 16 to 18 hours in a cool place (18-20°C).
2. Autolyse (Next morning): Mix the 700 grams of semola rimacinata with 500 grams of water (keep 45 grams back). Mix very roughly until all the flour is moist. Let this mixture rest covered for 45 minutes so that the semolina can absorb the moisture deeply.
3. Kneading the dough: Tear the matured biga into small pieces and add them to the semola autolyse mixture. Start kneading gently. Gradually add the remaining 45 grams of water as soon as the dough begins to become homogeneous. After a few minutes, add the salt and knead until a smooth, elastic dough forms that completely pulls away from the sides.
4. Bulk fermentation and Folding: Place the dough in a lightly greased dough container. Give the dough a set of stretch & folds after 45 minutes and after 90 minutes (fold the dough over itself from four sides). Let the dough rest until it has nearly doubled in volume (total bulk fermentation takes about 2.5 to 3 hours).
5. Shaping and Proofing: Gently turn the dough out onto a work surface dusted with semola. Divide into two equal parts. Shape into tight round balls (pagnotte) or elongated loaves. Place them seam side up in proofing baskets dusted with semola. Let them proof at room temperature for 1.5 to 2 hours until they feel clearly airy.

Baking methods (Choose your oven)

Method A: 

In the traditional Wood Oven

This semola bread bakes on the declining, gentle residual heat without active flames.

Slide all coals/ash away once the dome is white. Sweep the floor clean with a damp copper brush. Wait until the temperature of the oven floor has dropped to about 245°C - 250°C.

Tilt the loaves onto a wooden peel and score them deeply (e.g. a cross cut).

Shoot directly onto the stone floor and close the door hermetically. Bake for 45 to 50 minutes.

In the last 8 minutes, leave the door slightly ajar (a spiffero) so that the crust dries out to ultimate crispiness.

Method B: 

In the regular Household Oven (Cast Iron Pan / Dutch Oven)

The best way to replicate the heat and steam of a wood oven for perfect oven spring.

Place a heavy cast iron pan with a lid low in the oven and preheat to

245°C - 250°C. Let the pan heat for an additional 30 minutes after preheating.

Tip the risen bread onto a piece of baking paper and score the dough deeply.

Carefully remove the blazing hot pan from the oven, take off the lid, and let the dough with the baking paper drop into the pan. Close the lid immediately. Bake for 30 minutes with the lid closed.

Carefully remove the lid, lower the oven temperature to 220°C and bake for another

15 to 20 minutes until the bread is deep golden brown and crispy.

Method C: 

In the regular Household Oven (On a Baking Stone or Baking Steel)

For those who want to bake the free-form loaves directly on the floor.

Place a pizza stone or baking steel on a rack in the middle. Place an empty metal roasting tray at the bottom of the oven. Preheat for at least 45 minutes at 250°C.

Slide the scored loaves directly onto the hot stone or steel with a pizza peel. Immediately pour a good cup of boiling water into the roasting tray at the bottom for a powerful steam burst and close the oven door immediately. Bake for 20 minutes with steam.

Carefully remove the roasting tray (or let the steam escape briefly), lower the temperature to 210°C and bake for another 25 to 30 minutes. For the last 5 minutes, leave the door ajar with a wooden spoon.