Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pane di semola Senatore Cappelli con lievito madre

Senatore Cappelli Semolina Bread with Sourdough Starter

Name: Senatore Cappelli Semolina Bread with Sourdough Starter
Total time: 21600 s
Yield: 6 people
Cuisine: American
Ingredients: 700 g Senatore Cappelli durum wheat semolina flour; 1 2/3 cups warm water (about 400 g); 1 tablespoon salt (about 15 g); 150 g refreshed sourdough starter (or 12.5 g fresh yeast)

Maria Di Gati @mammatopina

I love getting my hands into dough... I've always made bread at home, and this is the traditional "perfect" recipe...

Maria Di Gati @mammatopina

I love getting my hands into dough... I've always made bread at home, and this is the traditional "perfect" recipe...

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Ingredients

6 hours

6 people

700 gSenatore Cappelli durum wheat semolina flour
1 2/3 cupswarm water (about 400 g)
1 tablespoonsalt (about 15 g)
150 grefreshed sourdough starter (or 12.5 g fresh yeast)

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Steps

6 hours

1

Dissolve the sourdough starter or yeast in the warm water.
2

In a stand mixer fitted with a dough hook, add the flour and start kneading.
3

Once the dough is well combined, add the salt and continue kneading at speed 2-3 until the dough is well developed. In my mixer, this takes about 15 minutes.
4

Let it rise under a cover, folding the dough every 30 minutes. After the third fold, let it rise at room temperature until the dough doubles in volume.
5

At this point, make cuts on the surface of the bread, about half a centimeter deep but precise (I use a razor blade or a very sharp knife), dust generously with semolina, and let it rest for another 20 minutes. Meanwhile, preheat the oven to 480°F (250°C) in static mode.
6

Bake on the top rack of the oven, placing a heatproof bowl of water on the bottom rack, and bake at 480°F (250°C) for 20 minutes, then at 390°F (200°C) for another 20-25 minutes.
7

Let it rest in the oven with the door half open for about 20 minutes. Then remove and let cool on a clean dish towel, which will also be used to cover it later. You will get a loaf weighing about 2.6 pounds (1,200 kg).
8

It's fantastic still warm, seasoned with salt, oil, grated cheese, and a salted anchovy. Well covered, it stays soft for 3-4 days, but it rarely lasts that long!!!