August 5, 2020 - 1:10am
This weekends project
Hello, friends.
For my next experiment, I will be attempting yet another bread from the great grain belt of, Italia. This time, together though bread, we will travel to Matera, in the Basilicata region. The ancient Matera bread uses a sourdough levian, and a special kind of semola, (Senatore Cappelli) Please join me while I bake a bread in the style of Matera, fatto in casa. ( made at home)
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Pane di Matera IGP legal spec- updated version (2017) [PDF]
In the document the procedure is detailed in a rather complicated way. But like pane di Altamura the sourdough is a 3 times refreshed old dough.
Thank you, vey helpful.
Recipe, in the character of:
Matera Bread
By: Will Falzon
Total Flour/Water
Flour Durum Wheat 100 %
1,098 Grams
Water: Aqua di Fiuggi 82%
900 Grams
Sourdough Biga
Mother (1.8% of Total flour)
Total
20 Grams
Flour A/P
10 Grams
Water
10 Grams
Refreshment #1 (Hydration 50%) Refreshment #2
Mother
20 Grams
Biga
40 Grams
Flour
20 Grams
Flour
14 Grams
Total flour
30 Grams
Water
7 Grams
Total water
10 Grams
Total Biga
61 Grams
Total Biga
40 Grams
Refreshment #3 (Hydration 50%) Refreshment #4
Biga
61 Grams
Biga
82 Grams
Flour
14 Grams
Flour
14 Grams
Water
7 Grams
Water
7 Grams
Total Biga
82 Grams
Total Biga
103 Grams
I forgot I decided to make this a really epic bread @ 2Kilos! Meaning I need 160 Grams of Biga not 80. Not to worry one more refresh. Alternatively I could up the refresh flour/water to 30 G up from 21G.