Pane di Matera Matera's bread

Matera's bread is a typycal italian bread. Bread's shape remeber the stones of Matera. Durum bread made with sourdough.
Recipe
re-milled durum wheat semolina 500 g
water 350 g
sourdough wheat semolina100 g
salt 10 g

Bulk fermentation 5 hour final proof 4 hour

Very important: bread must be shape at the end of the final proofing

cooking 250°C x 10' - 220°C x 15' - 200°C x 15' - 180°C x 20'

http://i68.tinypic.com/21o3eas.jpg

http://i63.tinypic.com/mli1g.jpg

My hands :-)

http://it.tinypic.com/r/2rfsuuh/8

Greetings

Bet it's delicious. How does this differ from Pane di Altamura? And isn't that a long bulk ferment and final proof for durum wheat which ferments quickly?

Thank you, Pane di Altamura is very similar only less hydrated, Altamura 65% 70%, Matera 70% 80%

My sourdogh is slow when rising temperature is 20°C

Bon Appetit. Perhaps a crumb shot?

I hope I understood. The crust is crisp

Is a photo of the inside. Highly valued on this site :)

Your English is excellent. It's my Italian that's non existent.

I've got some durum wheat flour and this will be on my list of breads to try. The crust does look great!

http://i63.tinypic.com/mli1g.jpg

Do you see the link?

I can not upload images. "Your English is excellent. It's my Italian that's non existent". Sin in my language i can explain much better :-)

What a great looking crumb. I can imagine it's very soft.

What a lovely bread. I've bookmarked this.

The crumb it's not soft. Solid sourdough ( hidratation 50% ) makes a substantial crumb. Great flavor but it is not soft.

But that is probably the lovely colour. However it is, as you say, a hearty bread. I'm beginning to understand the process of these Italian breads. To get the best flavour one has to take the fermentation to the outer limits hence the seemingly long fermentation times. In my experience with durum the starter makes a good bread when very ripe. After which all it needs is a quick shape and bake. I think it is an unfamiliar process to anyone who hadn't dealt with an all durum flour bread. Thank you for posting this and your explanations. One day I'll master this.

"To get the best flavour one has to take the fermentation to the outer limits hence the seemingly long fermentation times." I agree with you.Pane di Matera is particular. Usually: bulk fermentation until doubled, final proof depends. Pane di matera final proof 85/90% compared to the volume doubling.

What beautiful bread!

thanks :-)

How is that? I thought that final proof was made after dividing and shaping. So you divide and shape later? Dough rests in the counter?

Sorry if this is a stupid question.

thanks

ps It's beautiful! I have some semolina either... I'll try that.

It is not a stupid question...Shape at the end of final proof it's atypical but Matera's bread requires it. Try it you will not regret. After bulk fermentation: dividing, pre shaping ( very gently ), final proof, shaping and oven

I always wonder if that's was possible. Any tips on shaping? Or a illustrated recipe? No, I haven't google it yet :)

thanks

ciao

http://it.tinypic.com/r/2rfsuuh/8   with my hands.

https://www.youtube.com/watch?v=GC0tMYvXLLg  look at 5.20 minute

Ciao

I''l watch it thanks. I can't open the link from tinypics with your hands :(

http://it.tinypic.com/player.php?v=2rfsuuh&s=8#.V_WNkvpb-eV

Great video. Sorry it was me, my javascript was off.

Ciao @inumeridiieri :)

Sorry for my Italian. The hydration of the sourdough is 70% as the dough or 100%.

and is the flour in the sourdough counted in the 500g. I mean sourdough + 500gr or sourdough + 450g (if 100% hydration)

thanks

arrivederti

The hydration of the sourdough is 50% hydration of bread is 70%.

I want to try sourdough at 70/80% because I believe is better for rimacinata di grano duro.

https://www.youtube.com/watch?v=JcFJoJxk-Sc&index=1&list=PLncakxGwhhODKaLYJTS4ZG9bIG3fDTis8

In this video at minute 3.03 you can see the sourdough.. the consistency seems about 70%

I hope this video will help you, sorry if I express myself badly

Ciao

Thanks inumeridiieri. I have gone for the same hydration as the dough already, tipped by @Lechem. :) It's fermenting right now, let's see how it goes. :)

I'm not sure which semolina I got. I bought it from a bulk seller, and it's durum for sure, I think it is very fine, but not sure if it is re-miled, let's hope for the best.

thanks

You express your self perfectly!! :) I'm not a natural english speaker also.

Would have been a piece of dough from the previous batch fed a few times built up for the next batch. So the Levain was the same hydration and the final feed was stage of the dough. This was an old discussion on TFL using the instructions of the DOP for a Pane di Altamura which is basically the same thing. Of course there must be many slightly different variations now. Levain should be very ripe for good flavour. I've got one going too.

I'd bet in old dough easy. So the yellow stuff is raising fast, lets see... :)

Inumeridiieri, grazie mille per la spiegazione. Sono stato a Matera questa estate e o portato a casa con me 500 grammi di farina remachinata di Matera. Sperro di fa un pane nel corso delle prossime settimane con la farina! Il tuo video e la spiegazione me aiuterrano molto! Ciao.. pane1965! :)

Vedrai che rimarrai contento del tuo pane, spero di vederlo presto :-)

Ciao

Well, not really good. A little dense, not much oven rise... I think I'm an overproofer...

The dough was beautiful, good to work with, but I think I over proofed it. Also the shape was not quite right. The one I tried first I had to re shape as the first try didn't work, is the smaller one. The taste is very good. I have some more of this flour I'll try again.

here:

I agree with your analysis, final proof too long. Try again you'll see taht you can do it.

You are brave is not an easy bread.

Maybe more ignorant than brave. I didn't even know was such a challenge. :)))

And this is the first thing I try besides my usual loaf.

But... Anyway... I'll try again. :)

Thanks for the tips and pointers.

There is a very fine line between a great bread and a flop. You don't have to go wrong much to get a different result. It's so difficult to get just right and one really has to go through a few flops or mediocre breads to get to know what you're dealing with. I'm sure it tastes good though. Toast it.

The best flour is Semola Rimacinata. Using fine semolina is OK but the results will be different. You won't get the fine crumb if using anything else but the remilled semolina.

Hi inum.. I've not been able to bake much recently because of work, but I'm not looking forward to getting back to baking.. I'm going to give pane di matera a try first.. I have a few questions about your recipe..

sourdough wheat semolina100 g - you mean 100g of levain correct, but I only have 500g of semolina rimacinata (bought in Matera this past summer!) so do you think it will be a problem to use white bread flour in for the levain (only) instead?

Very important: bread must be shape at the end of the final proofing - what you mean to say is after it doubles (about 5 hours) then shape and let proof to about 85% increase, correct? so you mean to say shape after bulk fermentation, not final proof.. just want to be sure..

cooking 250°C x 10' - 220°C x 15' - 200°C x 15' - 180°C x 20 - so you are lowering the temp while you cook it correct? why, do you think it will dry out?

Mille grazie in anticipo.. bread1965!

1 Sourdough starter 100 g ( hydration 50% ) yes you can use white bread flour for the levain.

2 Yes after bulk fermentation pre shape wait 80/85 % volume, shape and put in the oven immediately.

3 Yes it simulates the wood oven that cooks in temperature drop

P.S. I suggest you lower the hydration to 65% shape is difficult with 700% hydration. Any doubt please ask if I'll gladly help

Mille grazie a te :-)

Gaetano

Ok. But your point 2 - you say bulk ferment, then pre- shape wait 85% volume increase, then SHAPE ?? I already shaped? Isn't pre-shape, simply shape and let rise? Do you mean after the bulk ferment, shape, and then perform the dough cuts and then place in the oven?

OR, do you mean I should bulk ferment, then shape into a battard and let rise 85%, and then shape into to the Matera bread shape, cut and into the oven?

Molto gentile - grazie!

Franco..

Bulk fermentation ( doubling ) after the finish of bulk fermentation pre shape round loaf ( you can store where do you prefer ) wait 85% volume and at this time final shape e immediately in the oven.

Happy baking.

Gaetano

Gaetano.. This was a fun experience. Unfortunately I don't follow instructions very well! So I decided to improvise! :) As today was a holiday and I would be home I decided last night to use the fresh starter I had fed. I only had 40 grams that doubled by 8pm last night. So I decided to make a smaller loaf with 10% starter and let it ferment overnight for 12 hours. It was a bit more than doubled by this morning. I then shaped a round and let it double.. I liked the bread, it tasted very nice. But was a bit over fermented. Thanks for the help! Ciao..

Hi good day. I am going through baking school and for my final project wanted to make a bread from provinza di Potenza or Corleto Perticara. Found this and wanted to ask for guidance please.