Cooks in: 1h
Levels: Hard
Serves: 6 Pieces
List of Ingredients
- 2 LB. of double-milled durum wheat semolina
- 1 LB 8 OZ. of water
- 11 OZ. of sourdough starter
- 1/2 OZ. of salt
Method
1
Knead the flour quickly with 390 g of water and let it rest for 30 minutes in a bowl covered with a damp cloth. Then incorporate the sourdough (fed the day before), 310 g of water and salt, kneading until the dough is smooth and elastic. Return it to the bowl, cover and let rise for 1 hour.
2
Then divide the dough into loaves, making a cross-shaped incision on the surface. Place the loaves on a floured surface, cover once more and let them rest at room temperature until doubled in volume. (This should take about 6 hours.) Bake at 450°F (230°C) for 25 minutes. Remove from the oven and let cool.