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Try SavoraMafalda Bread: A Taste of Royalty
Indulge in the exquisite Mafalda bread, named after Princess Mafalda of Savoy. This Italian bread boasts a unique serpentine shape, a soft interior thanks to semola rimacinata, and a delightful crunch from sesame seeds. The long fermentation process enhances its flavor, making it a truly special treat.
Ingredients
- Semola Rimacinata (re-milled durum semolina)500 g
- Active Dry Yeast7 g
- Water (for biga)250 ml
- Water (for dough)150 ml
- Salt10 g
- Olive Oil2 tbsp
- Sesame Seeds2 tbsp
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Learn MoreMethod
Prepare the Biga: In a bowl, combine 250g of semola rimacinata, yeast, and 250ml of water. Mix until just combined. Cover and let it rest at room temperature for 16-20 hours.
Make the Dough: In a large bowl, combine the biga with the remaining 250g of semola rimacinata, 150ml of water, and salt. Knead for about 10 minutes until a smooth dough forms. Add olive oil and knead for another 2 minutes.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 2 hours, or until doubled in size.
Shape the Mafalda: Divide the dough into 6-8 equal pieces. Roll each piece into a long rope, about 18 inches long. Gently shape each rope into a serpentine or 'S' shape, pinching the ends to secure.
Second Rise: Place the shaped loaves on a baking sheet lined with parchment paper. Cover loosely and let rise for another 45 minutes.
Prepare for Baking: Preheat oven to 450°F (232°C). Brush the loaves with water and sprinkle generously with sesame seeds.
Bake: Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Cool: Let the bread cool on a wire rack before slicing and serving. Enjoy the delightful crunch and soft interior!
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