Ancient grain bread, the Senator strung

The flour produced from Senatore Cappelli durum wheat has a unique and distinctive flavor, allowing for the creation of artisanal bread of excellent quality, with a soft yet compact crumb. The particular stringy shape gives the crust an excellent crunchiness and colors that vary from yellow ochre to deep brown.

• 500 g organic stone-ground Senatore Cappelli flour
• 325 g Water
• 100 g Licoli (liquid cultured sourdough)
• Extra virgin olive oil
• 10 g Whole salt

Step 1

Prepare the necessary material (photo 1), then put the Senatore Cappelli flour in a bowl.

Pour in 325 g of water (use cold water in summer). (Photo 2)

Knead for about 3 minutes.

The dough should be lumpy and not fully formed. (photo 3)

Cover the bowl with a cloth and let it rest for at least 30 minutes at room temperature.

2nd Step

After 30 minutes, add the sourdough starter and knead for about 4 minutes, cover, and let rest for an hour. (Photo 4)

3rd Step

Add the salt and continue kneading for another 5 minutes. (photo 5),

Cover and let the dough rest for 60 minutes, after which it will be necessary to fold it in the bowl (photos 6 – 7), cover and let it rest for an hour (photo 8).

4th Step

Forming

Turn the dough out onto the work surface, stretch it out and roll it out into a rectangle (photo 9), brush it with a little extra virgin olive oil (photo 10), fold it in three and brush each side with oil, and finally close the dough lengthwise (photo 11). Cut out 4 strips (photos 12 - 13 - 14), overlap them, and form a crown (photos 15 - 16 - 17).

Dust a bundt pan lined with a tea towel with plenty of flour (photos 18-19). Place the crown inside and let it rise until doubled in size.

5th Step

Cooking

Preheat the oven to 230°C (450°F) with a small pan of water on the bottom and the baking tray already inside.

Once the temperature is reached, pour half a glass of water into the saucepan to create steam in the oven.

Remove the crown from the mold and bake for 15 minutes.

Lower the temperature to 200°, remove the pan and cook like this for 15 minutes.

Lower the heat to 180°C again for 10 minutes.

When the bread is well cooked, it will sound hollow when knocking at the base.

Remove from the oven and let it cool on a rack so it can dry thoroughly.