Civraxiu

Name: Civraxiu
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Sarda
Ingredients: 500 g semola rimacinata di grano duro; 100 g strong white bread flour; 120 g Active sourdough starter; 420 ml lukewarm water; 12 g Fine sea salt; 30 g extra semolina for dusting

Civraxiu, also called civargiu, is a classic large round Sardinian sourdough loaf made with durum wheat semolina, boasting a crisp dark crust and dense, moist crumb.

🇮🇹Italy· Sardinia

Prep: 40 min
Cook: 50 min
Total: 90 min
Servings: 8
Difficulty: Medium
Calories: 240 kcal

Ingredients

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Servings

500 g semola rimacinata di grano duro — fine re-milled durum wheat semolina
100 g strong white bread flour — type 0 or high-protein wheat flour
120 g Active sourdough starter — traditionally called su fromentu, refreshed and bubbly
420 ml lukewarm water — around 28 degrees C
12 g Fine sea salt — unrefined salt
30 g extra semolina for dusting — coarse or fine semolina for shaping

Equipment

•Large mixing bowl
•Linen tea towel
•Baking stone or heavy cast-iron Dutch oven
•Baker's lame or sharp razor
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 1 g
carbs: 48 g
fibre: 3 g
protein: 9 g
calories: 240 kcal

Instructions

1
Dissolve the sourdough starter in 380 ml of the lukewarm water in a large bowl.
2
Add the semola rimacinata and bread flour to the liquid.
3
Mix vigorously by hand until a rough dough forms with no dry flour remaining.
4
Cover the bowl and rest for 30 minutes for autolysis.
5
Dissolve the salt in the remaining 40 ml of water and knead it thoroughly into the dough.
6
Turn the dough onto a work surface and work it for 10 minutes until smooth and elastic.
7
Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 4 to 5 hours until doubled.
8
Gently shape the risen dough into a taut, large round loaf and dust generously with semolina.
9
Rest the round loaf seam-side up in a linen-lined basket for 2 hours until puffy.
10
Preheat the oven and baking stone or Dutch oven to 240 degrees C.
11
Invert the loaf onto parchment, slash a cross or circle on top with a blade, and bake with steam for 20 minutes.
12
Reduce the heat to 200 degrees C and bake for another 25 to 30 minutes until the crust is dark golden and the base sounds hollow when tapped.

Chef's tips

Durum semolina absorbs water slowly, so do not rush the initial mixing. A baking stone or heavy lidded cast-iron pot mimics the radiant heat of traditional Sardinian wood-fired brick ovens.

Ingredient substitutions

active sourdough starter → 5 g fresh yeast or 2 g active dry yeast dissolved in 50 ml extra water
strong white bread flour → 100% fine semola rimacinata for a denser, fully traditional loaf

Storage

Store the cooled loaf wrapped in a clean cotton or linen bread cloth in a dry place for up to five days.

Reheating

Toast thick slices lightly on a dry cast-iron skillet or grill rack before serving.

Common mistakes to avoid

•Slicing the bread while still hot, which makes the semolina crumb gummy
•Underbaking, which prevents the thick rustic crust from developing properly
•Using standard coarse semolina instead of fine semola rimacinata, leading to a gritty dough

Serving suggestions

Cut into thick slices and serve with aged Fiore Sardo cheese and olivesTop toasted slices with ripe tomatoes, olive oil, and fresh herbsPair with rich Sardinian bean and wild fennel stews