Pane di semola Senatore Cappelli con lievito madre 
Senatore Cappelli Semolina Bread with Sourdough Starter
I love getting my hands into dough... I've always made bread at home, and this is the traditional "perfect" recipe...
Senatore Cappelli Semolina Bread with Sourdough Starter
I love getting my hands into dough... I've always made bread at home, and this is the traditional "perfect" recipe...
Cooking Instructions
- 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!!!
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