Ingredients with Measurements:
- 500g of durum wheat flour
- 300ml of warm water
- 10g of salt
- 5g of fresh yeast
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Bread lame or sharp knife
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, salt, and yeast. Mix on low speed until well combined.
2. Slowly pour in the warm water while the mixer is running on low speed. Mix until a smooth and elastic dough forms.
3. Transfer the dough to a large mixing bowl and cover with plastic wrap. Let the dough rise in a warm place for 2 hours or until doubled in size.
4. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
5. Once the dough has risen, transfer it to a lightly floured surface and gently shape it into a round loaf.
6. Use a bread lame or sharp knife to score the top of the loaf with a few shallow cuts.
7. Transfer the loaf to the prepared baking sheet and bake for 30-35 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
8. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
- Time:
Preparation time: 2 hours and 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 450°F (230°C)
Serving size:
- 1 loaf
Nutritional information:
- Calories: 1600
- Fat: 2g
- Carbohydrates: 320g
- Protein: 50g
- Sodium: 2000mg
Substitutions for ingredients:
- All-purpose flour can be substituted for durum wheat flour.
- Instant yeast can be substituted for fresh yeast.
Variations:
- Add chopped herbs or garlic to the dough for added flavor.
- Substitute some of the water with olive oil for a richer flavor.
- Add chopped olives or sun-dried tomatoes to the dough for a Mediterranean twist.
Tips and tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Letting the dough rise in a warm place helps to activate the yeast and create a light and airy bread.
- Scoring the top of the loaf allows the bread to expand as it bakes.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the bread sliced with a drizzle of olive oil and a sprinkle of sea salt.
- Use the bread to make a sandwich with your favorite fillings.
Garnishes:
- Fresh herbs, such as basil or parsley, can be used to garnish the bread.
Pairings:
- Serve the bread with a bowl of soup or a salad for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as eggplant or zucchini, pair well with this bread.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before and after handling the dough.
Food history:
- Pane di Matera is a traditional Italian bread that originated in the city of Matera in the southern region of Basilicata.
Flavor profiles:
- This bread has a slightly nutty flavor and a chewy texture.
Serving suggestions:
- Serve the bread warm or at room temperature.
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Region: Italian