Pane di Matera

Name: Pane di Matera
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Lucana
Ingredients: 500 g semola rimacinata di grano duro; 350 ml Water; 100 g Active sourdough starter; 10 g Fine sea salt; 5 g barley malt extract

A classic Lucanian sourdough loaf made from durum wheat semolina, known for its deep golden crust, distinctive tall shape and long-keeping yellow crumb.

🇮🇹Italy· Basilicata

Prep: 40 min
Cook: 45 min
Total: 85 min
Servings: 8
Difficulty: Medium
Calories: 230 kcal

Ingredients

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Servings

500 g semola rimacinata di grano duro — re-milled durum wheat semolina
350 ml Water — lukewarm, roughly 28C
100 g Active sourdough starter — ripe pasta madre or active starter
10 g Fine sea salt — dissolves evenly into dough
5 g barley malt extract — or clear runny honey

Equipment

•Large mixing bowl
•Baking stone or heavy baking tray
•Dough scraper
•Lame or sharp razor blade
•Roasting tin for steam

Nutrition

Per serving, approximate

Calories: 230 kcal
fat: 1 g
carbs: 46 g
fibre: 3 g
protein: 8 g
calories: 230 kcal

Instructions

1
Whisk the sourdough starter and malt extract into lukewarm water in a large mixing bowl.
2
Add the semola rimacinata and stir until a rough dough forms with no dry flour remaining.
3
Cover the bowl with a damp cloth and leave to rest for 30 minutes.
4
Sprinkle the salt over the dough and knead firmly for 8 minutes until smooth and elastic.
5
Cover the bowl and allow the dough to rise in a warm spot for roughly 4 hours.
6
Turn the risen dough onto a work surface dusted with semolina and flatten gently into an oval.
7
Fold the outer edges inward towards the centre, rolling the dough tightly into a plump, tall loaf.
8
Press two deep horizontal indentations across the loaf using the side of your hand.
9
Place the loaf onto a sheet of baking paper and rest for 45 minutes until slightly puffed.
10
Slash three deep, parallel cuts across the front fold using a sharp razor blade.
11
Bake on a preheated stone at 220C with a tray of boiling water on the oven floor for 20 minutes.
12
Remove the water tray, reduce heat to 190C, and bake for 25 minutes until the crust is deep brown.

Chef's tips

Durum wheat absorbs moisture gradually, so do not skip the initial 30-minute rest. Steaming during the first 20 minutes allows the characteristic horned shape to expand before the crust hardens. Always let the baked loaf cool completely on a wire rack before cutting to prevent a gummy crumb.

Ingredient substitutions

active sourdough starter → 3 g active dry yeast dissolved in the water, though the crumb will have less natural tang
barley malt extract → clear honey or wildflower honey in equal quantity

Storage

Store the whole loaf wrapped in a clean linen tea towel or brown paper bag at room temperature for up to a week.

Reheating

Refresh thick slices under a hot grill or in a dry skillet for 2 minutes to crisp the crust.

Common mistakes to avoid

•Using coarse pasta semolina instead of fine semola rimacinata, resulting in a gritty, flat loaf.
•Cutting into the bread while still hot, which ruins the texture of the crumb.
•Omitting the steam in the first baking phase, which prevents proper oven spring.

Serving suggestions

Slice thickly and serve with extra virgin olive oil and ripe tomatoes.Tear stale pieces into cialledda, the traditional Lucanian cold bread salad with oregano.Pair with robust aged pecorino cheese and cured pork sausage.