Preparation:

• Pour a little room temperature water from the total into a bowl, then add the malt (fig. 1).

  

• Also add the yeast and dissolve it completely with a hand whisk (fig. 2).

  

• Pour slowly onto the durum wheat semolina (fig. 3).

  

• Start kneading to absorb all the water (fig. 4).

  

• Then add the salt (fig. 5).

  

• Continue kneading for about 15′ transferring the dough to a non-floured work surface (fig. 6).

  

• Until forming a ball. Cover with a lid and let it rest in a turned-off oven with the light on for 1 hour (fig. 7).

  

• Take back the dough and perform 3 sets of folds in the bowl, letting it rest for 30′ covered between each set (fig. 8).

  

• Then transfer to a lightly floured work surface and spread it with your hands (fig. 9).

  

• Then make a three-fold (fig. 10).

  

• Let it rise for another 1 hour (fig. 11).

  

• Repeat the operation and let it rest for another 30′ (fig. 12).

  

• Round the dough and transfer it to a baking sheet lined with parchment paper lightly dusted with flour. Also, flour the center of the dough slightly and make a hole in the center, widening it with your hands and being careful not to tear it (fig. 13).

  

• Let it rise in the turned-off oven with the light on for about 2/3 hours, then make cuts on the surface with the help of a sharp knife or bread precision cutter (fig. 14).

  

• Let it rise one last time covered with a clean tea towel for about 45/60′. Then bake in a preheated oven at 446°F (230°C) for 20′ and subsequently at 356°F (180°C) for another 20/25’*. Remove from the oven and let it cool slightly (fig. 15).

  

• Here’s the cut photo, a marvel!

  

• And voilà… your semolina cucciddatu is ready to be enjoyed!

  

• Bon Appétit from FeFè’s kitchen!