Pane di Matera
Basilicata · bread · serves 12 · 1500 min total · hard
Matera's bread is IGP — made with durum wheat and natural starter. The horn shape is said to keep for over a week without staling.
Ingredients
- 1000 g semola rimacinata di grano duro
- 300 g active sourdough starter
- 650 ml water
- 20 g sea salt
Method
- Combine flour, starter, water. Autolyse 30 minutes.
- Knead in salt for 12 minutes — should pass the windowpane test.
- Bulk ferment 4 hours at warm room temperature, folding every 45 minutes.
- Shape into a tall horn (the signature Matera form) or a high mound. Proof seam-up in a floured cloth-lined basket, 3 hours.
- Bake at 230°C (445°F) on a stone with steam for the first 15 minutes, then lower to 200°C for another 70 minutes.
- Cool fully before cutting. The interior is bright yellow from durum wheat, the crust dark mahogany.