Summary

Ingredients

For the dough: (pre-dough)

• 150 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
• 1 packet dry yeast
• 150 g water

For the dough:

• 400 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
• 2 teaspoons salt
• 300 ml water

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Instructions

1. For the pre-dough:
2. Mix together durum wheat flour, dry yeast and water and leave to ferment covered at room temperature for 12 hours.
3. For the dough:
4. Mix the durum wheat flour, salt, water and the pre-dough until you get a very moist dough.
5. Place the dough on a lightly floured work surface and knead for 10 minutes until it is smooth and elastic. Since the dough is very soft, it may be necessary to use a spatula to work the dough.
6. Cover the bowl and let the dough rise for about 30-45 minutes, until it doubles in volume.
7. Place the dough on a well floured work surface and knead with floured hands and a dough scraper for 10 minutes, adding just enough flour that the dough is just about to work.
8. Carefully divide the dough into 2 portions, form 2 round loaves and place on a baking sheet. Cover and let rise for about 30 minutes until they have doubled in volume.
9. Preheat the oven to 240 ° C, put the lightly floured bread in the oven and reduce the temperature to 200 ° C. Bake the loaves for 30 minutes, until the crust is golden brown and it sounds hollow.