Le Pagnotte di Enna (The Loaves of Enna, Sicily)

NOTE: The amount of water relative to the flour is dependent upon the fineness of the semolina granules in the flour, its freshness and its water absorption rate.

For Starter: Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 10 minutes. Add 3/4 cup plus 1 tablespoon durum flour and mix until the flour is absorbed. The dough will be stiff.

Cover the starter and allow it to remain at room temperature overnight.

For Dough: Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 10 minutes. Break the starter into small pieces, and combine it with the dissolved yeast.

Add the additional water (3/4 cup plus 2 tablespoons at room temperature) to this mixture. Gradually add the flour (3 1/4 cups) and the salt (1 1/2 Tsp.) and continue to mix until the dough begins to hold together. Knead the dough until it is smooth and elastic.

Place the dough in a lightly floured bowl. Allow the dough to rest for 30 minutes.

Gently turn the risen dough onto a flour-dusted work surface. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour.

Divide the dough into 3 portions. Beginning with one portion of dough, cup your hands beneath it, gently folding sections toward the center as you roll it on the work surface until it is round. Turn this portion of dough over, gently rolling it on the work surface.

Place the dough, rough side up, on the canvas or board. Repeat with the remaining portions of dough. Cover the dough with a cotton towel, allowing it to rise for 30 minutes.

After 15 minutes, gently press each portion of dough with your fingertips. Allow the dough to rise for an additional 60 minutes.

As the dough is rising, place a baking stone in the oven, set the temperature to 500 degrees F, and allow the oven to heat for 30 minutes.

Ease your hands beneath the dough and turn it rough side down (upside down) onto a lightly floured sheet of parchment paper. Lower the oven temperature to 450F. Slide a baker's peel beneath the parchment paper. Slide the parchment paper from the peel onto the baking stone.

Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again every 5 minutes for the first 15 minutes. Lower the oven to 400 degrees F and allow the dough to bake until it is a deep golden color (approximately 20 minutes).

After the bread has been in the oven for a total of 20 minutes, check the oven to be certain that the dough is not browning too quickly. If this is the case, cover the loaf with aluminum foil.

Remove the bread from the oven and allow it to cool on a baker's rack.