Long leavening bread – the recipe from Cuoche ma buon

Long-leavened bread is characteristic for its fragrance, crunchy crust and soft crumb inside. From region to region, the recipe for homemade bread also has a thousand variations, because from north to south everyone prepares it in their own way using different grains and obtaining different consistencies, but the key point remains the union between flour, water and yeast. Bread certainly shouldn't be missing from the table and with the combination of a few ingredients it can become a complete meal. Our homemade loaf with sourdough was made with organic re-milled durum wheat semolina flour following the fridge-oven cooking method. What characterizes the product and makes it unique is the dehulling of the durum wheat, according to the traditional stone method, which purifies the grain with care and respect. Durum wheat flour has much more fibre, protein and gluten than soft wheat flour, absorbs a greater quantity of water and has a high satiating power. A good piece of bread made with semolina flour can be recognized by the scent that invades the house and by its blonde and tasty crumb, perfect for making a slip in the sauce. This is the best time to share your passion for baking, this time with 100% durum wheat flour.


Kitchen Italian, Mediterranean
Portions 2 loaves of 500 g each.
  • 600 g re-milled durum wheat semolina flour 12 g in proteine
  • 200 g refreshed sourdough or 3 g fresh brewer's yeast
  • 400 ml water room temperature
  • 15 g sale

It will also serve you

  • 20 ml olive oil to make the folds
  • extra durum wheat semolina flour for the pastry board
  • 2 leavening baskets, or 2 plumcake-type containers

  • 2 cotton or linen tea towels

  • razor blade to make the cut

  • Place all the flour in a bowl or planetary mixer. Add 350 ml of water and mix roughly with the dough hook or by hand with a spoon, until no dry flour remains. The flour will have to get completely wet but at this stage it will not be necessary to obtain a homogeneous mixture. Cover with a cloth and let rest for 60 minutes.

  • Once this time has elapsed, dissolve the sourdough starter in the remaining water (50 ml).

  • Turn on the planetary mixer (or knead by hand) and after a couple of minutes gradually add the water where the yeast was dissolved.

  • Knead until smooth, you should then obtain a smooth, elastic and well-structured dough that comes away from the sides of the bowl. When the flour has absorbed all the water well, add the salt. Knead for a few minutes and then let the dough rest for about 15-20 minutes covered with a cloth.

  • Transfer the dough into a large bowl greased with oil (which can contain three times the initial volume of the dough) for mass leavening.

  • For the first 3 hours, reinforce folds must be made: gently pull the dough from the sides towards the center with oiled hands every 30-40 minutes, being careful not to tear it.

  • Then let it rest for another hour. The dough should be soft and leavened almost double. You will always have to keep the bowl covered and in a warm place, away from drafts.

  • At this point, turn the dough onto a clean and lightly oiled work surface and, without deflating it, divide them into two halves with the help of a spatula or tarot to obtain the shape.

  • Align the dough balls perpendicular to you and form folds: bring the lateral parts towards the center, alternating first one side and then the other, creating a central closure. Pinch the closure to seal it. Roll them up to obtain strands. Finally insert the ends under.

  • As soon as you have finished, place them in the baskets covered with a cotton cloth well floured with semolina. The closure will face downwards. Cover with the same cloth. (If you don't have baskets, you can use two elongated containers like a plumcake mold or round ones like a zuccotto to obtain 2 round loaves).

  • Wait about an hour for the leavening to start and then place the two baskets in the lowest part of the fridge. Leave to rise for about 10-12 hours.

  • The next day, before putting them in the oven, turn the dough onto a baking tray covered with baking paper, sprinkle the surface with more flour, cut and bake in a preheated oven.

Fridge – oven cooking after 10-12 hours

  • Cooking in the oven is immediate, there are no other resting times. Heat the oven in “bread” mode at 220°C or static at 250°C with a saucepan of water on the base of the oven which you will remove after the first 10 minutes of cooking.

  • As soon as it is hot, cook. If you use the “bread” cooking mode, bake at 220°C for 40-45 minutes on 1 level higher than the central one of the oven.

  • If you use the static mode, use the pull-down cooking method: bake for the first 15-20 minutes; then remove the water and lower the temperature to 200°C for another 25-30 minutes; then 10 minutes at 180°C; finally 15 minutes for final drying at 150°C with a draft oven. At this point, take the bread out of the oven and place it on a rack to dry.

  • Wait for it to cool before cutting.

Baking in the oven after 3 hours of leavening

  • If you are in a hurry and want to bake the same day, skip the leavening in the fridge. After placing them in the baskets, cover and let rise at room temperature until doubled, it will take about 2-3 hours. Then, turn the dough onto a baking tray covered with baking paper, sprinkle the surface with more flour, cut and bake in a pre-heated oven.

You can also make this recipe with other types of flour. It is a very hydrated bread, so the quantity of water can vary based on the absorption capacity of the flour used.
It is very important to know your oven. We recommend placing a small saucepan with a little water in the bottom to help the shape of the bread develop, preventing the formation of a too hard crust. This will keep the cooking environment moist.


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