Matera bread is a type of bread that has fascinated me a lot, especially for its shape and the processing required to achieve the final result.
It is a very particular bread given its croissant shape and generally baked in a wood-fired oven, but at the moment, even though I have a wood-fired oven, it is not functioning, so I had to bake it in the electric oven.
I read an article about this particular bread and after some trials, I managed to achieve the desired result, although I won’t hide from you that if you bake it in a wood-fired oven, you will definitely gain a lot.
Originally, this bread was made with sourdough but I made it with fresh yeast and obtained a bread with a crunchy crust and a soft crumb, a bread that says eat me!
Make it yourself by following the step-by-step images, surely much clearer than writing the steps.
It needs some time for leavening, so dedicate yourself on a free day and good work!!!
kcal approximately 2042 total
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 1 bread
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Basilicata
- Seasonality: All seasons
Ingredients for Making Matera Bread
- 21.2 oz Re-milled durum wheat semolina
- 1.9 cups Water
- 1 tsp Salt
- 0.35 oz Fresh yeast
Tools
- 1 Baking Tray baking tray
Preparation of Matera Bread
In the mixer (or in a bowl and work by hand) insert the flour, the yeast dissolved in a little water, and start the mixer at speed 1, then add the water a little at a time and knead for at least 5 minutes.
Once the dough is well incorporated, place it in a bowl and let it rise in a warm environment until it doubles.
Once risen, take the dough and work it on a floured surface just enough to create a homogeneous ball.
Roll the dough out to create a rectangle
do a three-fold as in the photo, reform a ball, and let it rise again until it doubles.
Roll out the dough again into a rectangle shape and follow the photos to achieve the typical croissant shape of this bread.
Once this shape is obtained, place our bread on a baking sheet….
….make the three typical cuts of this bread and let it rise again for about 1 hour or until it has risen similarly to what you see in the photo.
Prepare the oven by setting it to a temperature of 446°F (230°C), once it reaches temperature lower it to 428°F (220°C) and bake.
Bake for 15 minutes, then lower the oven to 392°F (200°C) and bake for 20 minutes, finally lower to 356°F (180°C) and complete the baking by cooking for another 20 minutes or so.
For optimal baking, it should be a nice tanned color (not burnt) and when you tap under the bread you should hear a dull noise.
To enjoy it, wait until it cools.
