Pane di Matera

Step 1: Mix 1 ⅛ lb semola rimacinata (fine durum wheat semolina) with 300 ml of 1 ¼ cups lukewarm water in a large bowl until no dry flour is left. Cover and rest for 1 hour; the durum flour drinks the water slowly and becomes stretchy.

Step 2: Add 5 ½ oz active sourdough starter and work it in with a wet hand for 3 minutes, squeezing and folding, until evenly mixed.

Step 3: Sprinkle over ⅜ oz fine salt and the last of 2 ½ tbsp lukewarm water and squeeze them in for 5 minutes, until the dough is smooth and pulls away from the bowl in one sticky mass. Common mistake: adding all the water at once at the start; durum dough turns to a slack paste. Add the last splash only once the dough feels strong.

Step 4: Cover and leave at warm room temperature (24–79°F). Every 30 minutes for the first 2 hours, do a set of folds: lift one side of the dough, stretch it up and fold it over, turning the bowl four times.

Step 5: Leave the dough to rise undisturbed for another 2–3 hours, until it has grown by about half, is domed and wobbly, and shows bubbles on the sides of the bowl.

Step 6: Turn the dough onto a semolina-dusted worktop. Pull the edges into the middle to make a tight round, flip it seam down and drag it towards you a few times to tighten the surface.

Step 7: For the cornetto shape, roll the round into a thick oval, fold the top third down over the middle, then fold again and roll it into a fat log. Make two deep cuts along one long side and pull the three sections apart slightly so they form three horns.

Step 8: Set the loaf on a tray lined with a well-floured cloth, cover and refrigerate for 12–14 hours.

Step 9: Put a baking stone or heavy tray on the middle shelf and a roasting tin on the bottom, and heat the oven to 475°F (450°F fan) for 45 minutes. Take the loaf out of the fridge when the oven goes on.

Step 10: Tip the loaf onto a floured sheet of baking paper and slide it onto the hot stone. Pour a mug of boiling water into the tin below and shut the door quickly.

Step 11: Bake for 15 minutes, then lower the heat to 400°F (375°F fan) and take out the water tin.

Step 12: Bake for another 40–45 minutes, until the crust is deep golden-brown, the horns are dark at the tips and the base sounds hollow when knocked. Inside it should read about 205°F.

Step 13: Cool on a rack for at least 2 hours before slicing; the crumb is still setting as it cools.