Ingredients
Yeast Mixture
- 2 tsp active dry yeast (1 packet)
- 2 tsp sugar
- 1¼ cups water (lukewarm)
Dough
- 2⅔ cups double milled durum wheat semolina flour
- 2 tsp salt
- 2 tbsp olive oil
Topping
- ¼ cup sesame seeds
Instructions
- Activate yeast: Place the yeast and sugar into a large mixing bowl. Heat the water until lukewarm and pour it over the yeast. Let it sit for 10 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Mix dough: Stir in the semolina flour using a wooden spoon until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes to hydrate the flour.
- Knead and incorporate salt: Uncover the dough and knead in the salt thoroughly by hand. Then add the olive oil and continue kneading for about 10 minutes, until the dough turns smooth and elastic.
- First rise: Cover the dough and let it rise in a warm place such as inside an oven with the light on, for about 2 hours or until the dough has doubled in size.
- Divide and bench rest: Divide the dough into 6 equal pieces using a kitchen scale or by estimation. Shape each piece into a ball and cover them to rest for 30 minutes.
- Shape the bread: Line two baking sheets with parchment paper. Roll each dough ball into a long snake about 22 inches in length. Coil the snake 2-3 times and then wrap the tail end over the top and tuck it under the other end, creating the signature Mafalda shape. Place shaped bread on baking sheets and cover to let rise for another hour.
- Prepare for baking: Preheat your oven to 425°F (220°C) on the convection setting. Pour the sesame seeds onto a wide plate. Brush the tops of each Mafalda with water and then gently dredge the tops in sesame seeds to coat.
- Bake: Bake the breads for 20 to 22 minutes until they are golden brown on top and underneath. If your oven does not have a convection setting, rotate the pans halfway through the bake time for even browning.
Notes
- Ensure water is lukewarm to properly activate the yeast without killing it.
- Kneading is crucial for gluten development, which gives the bread structure and chewiness.
- Using semolina flour gives the bread a distinctive nutty flavor and a slightly gritty texture that is traditional for Mafalda.
- Rest times are important for fermentation and flavor development.
- Shaping the bread properly contributes to the unique look and texture.
- Convection baking helps with even browning; if unavailable, rotate pans carefully.
- Store bread in a paper bag or bread box to maintain crustiness for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
