Today I propose bread with Senatore Cappelli durum wheat, a variety of durum wheat primarily cultivated in Southern Italy. In the early 20th century, geneticist Nazareno Strampelli combined a North African wheat with an Italian one to select a rustic and very resistant variety suitable for the soils of the south, a plant up to six feet tall, which he decided to name after Senator Cappelli, who had initiated the modernization of agriculture in Puglia.
Cappelli wheat is considered the father of modern wheat. This bread is made over two days, with autolysis prepared the night before and the direct dough made the next morning. Autolysis provides significant benefits to the final product, such as the dough’s ability to absorb more liquids, a smoother and more elastic texture, as well as better rising during baking, making the crumb much softer. Flavor and aroma are much more intense, and it has greater shelf life.
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- Difficulty: Easy
- Cost: Medium
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 3/4 cups durum wheat flour (Senatore Cappelli)
- 1 3/4 cups water
- 1 1/4 tsp fresh yeast
- 2 tsp salt
- 1 tsp barley malt (powdered)
Tools
- 1 Bowl
- 1 Baking Tray
- 1 Mixer
Steps
The night before, at 9:00 PM, prepare the autolysis by placing the flour in a bowl and adding 1 1/2 cups of water.
Mix and cover with plastic wrap.
The next morning, at 9:00 AM, dissolve the yeast in the remaining water and add it to the flour.
Start the mixer and also add the malt.
Let it mix, and after 10 minutes, add the salt.
Knead for another 5 minutes, then let the dough rest for 30 minutes.
Turn the dough onto a floured surface and make three folds, one every 30 minutes.
After the last fold, shape the bread into a long form.
Place it with the seam side up in a well-floured banneton.
Cover with a cloth and let it rise until doubled.
Turn the bread onto a baking tray.
Bake in a preheated oven at 446°F with initial steam if possible, otherwise place some ice cubes on the bottom of the oven or in a very hot sheet pan before baking.
After 15 minutes, lower the oven temperature to 392°F.
Continue baking for another 45 minutes or so.
Remove from oven and let cool upright.
Tips
It keeps for 4 days in a closed bag.
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