Pane Di Montecalvo

Mix semolina, bread flour, water, starter, and salt into a supple dough and fold it until elastic.

Let the dough ferment slowly, adding a light coat of olive oil so the surface stays tender.

Shape into a round loaf, proof in a floured basket, and dust with coarse semolina before baking.

Bake on a hot stone with steam until the crust is deeply browned and the loaf sounds hollow.

Cool fully before slicing to reveal the golden crumb.