Apulian Bread

Method

1. Remove the lievito madre from the refrigerator and let it come to room temperature for at least 2 hours.
2. In a bowl, dissolve 200 g of lievito madre in 100 g of water, then add 150 g of semola di grano duro rimacinata. Mix until smooth. Cover with a lid slightly ajar and let it mature in a cupboard for 4 hours until doubled in volume.
3. After 4 hours, transfer the entire starter to a stand mixer. Add 530 g of water, 800 g of semola di grano duro rimacinata, and 25 g of salt. Knead for about 10 minutes until the dough pulls away from the sides of the bowl.
4. Turn the dough out onto a work surface. Form a smooth ball by repeatedly folding and slapping it against the counter. Press your finger into the dough; if it springs back, the gluten is developed. If not, continue folding until it does.
5. Place the dough in a bowl, cover, and refrigerate for 12 hours (first levitation).
6. After 12 hours, turn the dough out onto a floured surface. Be gentle—do not compress it. Cover with flour, place on a baking tray, cover with a cloth, and let rise in the turned-off oven for 3–4 hours.
7. Shape the dough by folding it in thirds, then forming a tight ball (pirlatura). Return it to the tray, cover, and let rise for another 3–4 hours.
8. If the dough still spreads too much, give it another shaping fold. Finally, shape it into a cylinder (salamotto). Place it on a lined baking sheet, cover, and let rise until doubled in volume (about 3–4 more hours). The total volume should be 4 times the original dough piece.
9. Preheat the oven to 220 °C. Dust the surface of the bread with flour and make slashes with a sharp knife.
10. Bake at 220 °C for 10 minutes, then reduce the temperature to 200 °C and bake for another 35–40 minutes.
11. After baking, place the bread on an oven rack (leave the oven door ajar) with the oven turned off for 15 minutes to let the crust crisp up.
12. Cool completely before slicing.