I used 1.8% baker’s yeast, i.e. 18g per 1kg of flour (they didn’t give this amount in the video) and the times were quite correct (1 hour and 20 for doubling, 30 minutes for the last leavening). Of course baker’s yeast is optional.
Note well: I put 2% salt per kg because I think that 2.5-3% is very salty.
Home oven preheated to 250°C, cooking 20 minutes in a douch oven 210°C static, cooking up to 95°C internal temperature uncovered with a fan on at 210°C.
Mixing with a stand mixer takes longer and will never be super smooth like in the video but you can get a similar result by taking a 5 minute break after the first 15 minutes, kneading for 5 minutes, another 5 minute break, another 5 minutes kneading for a total of 35 minutes instead of 25 as they say in the video.
Unfortunately I didn’t manage to make the shape as beautiful as in the video but it still turned out a wonderful bread (with the traditional cornetto shape).
If it browns too much before it’s cooked, shield it with foil.
Like in the video I also used 20% of sourdough starter refreshed with semolina flour (since this bread is 100% semolina with 70% hydration). Like in the video I decided to also use baker’s yeast to be able to do it in half a day instead of 2 days. Remember that the traditional sourdough starter in Italy is solid (50% hydration).
harborq
That’s some thicc bread
VerySillyGoose69
Lord forgive me for what I am about to do.
LazarusHimself
Close enough. The final test: post a picture of a slice of that bread!
ubimaiorminorcessat
I’ll be the party pooper here. I tried it last weekend IN MATERA and I din’t like it at all. :-\
5 Comments
Tried this recipe (obviously in my home oven):
[https://www.youtube.com/watch?v=fzOVHQTC78E](https://www.youtube.com/watch?v=fzOVHQTC78E)
The result was not bad at all.
I used 1.8% baker’s yeast, i.e. 18g per 1kg of flour (they didn’t give this amount in the video) and the times were quite correct (1 hour and 20 for doubling, 30 minutes for the last leavening). Of course baker’s yeast is optional.
Note well: I put 2% salt per kg because I think that 2.5-3% is very salty.
Home oven preheated to 250°C, cooking 20 minutes in a douch oven 210°C static, cooking up to 95°C internal temperature uncovered with a fan on at 210°C.
Mixing with a stand mixer takes longer and will never be super smooth like in the video but you can get a similar result by taking a 5 minute break after the first 15 minutes, kneading for 5 minutes, another 5 minute break, another 5 minutes kneading for a total of 35 minutes instead of 25 as they say in the video.
Unfortunately I didn’t manage to make the shape as beautiful as in the video but it still turned out a wonderful bread (with the traditional cornetto shape).
If it browns too much before it’s cooked, shield it with foil.
Like in the video I also used 20% of sourdough starter refreshed with semolina flour (since this bread is 100% semolina with 70% hydration). Like in the video I decided to also use baker’s yeast to be able to do it in half a day instead of 2 days. Remember that the traditional sourdough starter in Italy is solid (50% hydration).
That’s some thicc bread
Lord forgive me for what I am about to do.
Close enough. The final test: post a picture of a slice of that bread!
I’ll be the party pooper here. I tried it last weekend IN MATERA and I din’t like it at all. :-\