Apulian Wheat Bread

Sift the flour with the salt into a suitable bowl, make an indentation and crumble the yeast into it. Add lukewarm water and let rise for 10 minutes.

From the edge, mix all the ingredients to form a firm dough. Transfer the mixture to a floured surface and knead with your hands for 8-10 minutes to form a shiny, loose dough.

Let the dough rest in a baking bowl tightly covered with plastic wrap at room temperature for about 6 hours. (The long resting time is necessary to allow the gluten protein in the durum wheat flour to loosen completely).

Preheat the oven to 200 °C.

Place an ovenproof cup filled with hot water on the bottom of the oven. (The evaporating water will give the loaves a nice crust).

Form the dough into a loaf, place the bread on a baking tray covered with baking paper and bake for 10 minutes on the second rack from the bottom.

Later, reduce the temperature to 170 °C and bake for another 40 minutes.

Take the bread out and let it cool completely before cutting it open.

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