# How to make Aquilan bread: breadmaking and baking.

> Fonte: https://clementicompany.com/en/how-to-make-aquilan-bread-breadmaking-and-baking/
> Aggiornato: 2024-11-20T10:33:03+01:00
> Categories: Blog
> Translation Priorities: Opzionale



Homemade bread has a unique flavor and always gives conviviality within one's home.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/come_fare_il_pane_aquilano.jpg)






- **Difficulty**: High



- **Preparation**: 20 hours



- **Cooking**: 50 minutes



- **Cost**: Inexpensive







In collaboration with food blogger **[Grano&Sesamo](https://blog.giallozafferano.it/granoesesamo/), a** top exponent of typical Abruzzo regional cuisine, we discover how to make bread at home with an exceptional variation: **the Aquilan bread**.





The organoleptic properties of this bread are inimitable, and only the nature of these Apennine places and a deep knowledge of home baking can guarantee a noteworthy result.





**The main characteristic of L'Aquila bread is definitely the kneading of the dough, which should not be excessive.**  Since ancient times, in fact, housewives have adopted a technique, now evolved, and better known as "Autolysis."
L'Aquila bread dough is medium hydration (55 percent/60 percent).





Now let's move on to see **how to make the bread**:





**INGREDIENTS**







- **-700**g 00 flour



- **-300**g whole-wheat Solina flour



- **-100**g boiled potatoes



- **-200**g of sourdough starter (in summer 200 g of sourdough starter is sufficient, but in cold periods the dose doubles)



- **-620**g water



- **-20**g of salt







**PREPARATION**





**1) Breadmaking with sourdough: **we start by forming the classic flour well. We add the previously refreshed chopped sourdough starter. We begin by adding a portion of the 620 g of water.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/Acqua-Lievito.jpg)




**2) **Add 100 g of boiled and mashed potato and start the dough.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/amalgama-lievito-e-patate.jpg)




**3)** We add a little more water, but not all of it. Knead firmly for 5 minutes until a fairly homogeneous mass is obtained.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/seguito-impasto.jpg)




**4)** We transfer the dough to a very large bowl. We add the salt and hydrate with all the remaining water.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/acqua-nel-sale.jpg)




**5)** We knead firmly until water and salt are fully absorbed. Once the dough is obtained, we let it rest for at least an hour.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/Lasciamo-riposare-impasto.jpg)




**6)** After resting, we make folds by stretching one flap of the dough and folding it back on itself. We repeat the operation on all sides of the dough.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/ripiega-su-se-stesso.jpg)




**7) Bread rising time:** at this point we cover the dough with a cloth and let it rise for 12 hours.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/telo-12-ore_lievitazione.jpg)




**8)** After the 12 hours have passed, we take the yeast out of the bowl and place it on a floured work surface.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/impasto-fuori-ciotola.jpg)




**9)** Let's fold it back on itself.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/Pieghiamo-in-due.jpg)




**10)** Let's divide it into 2 equal parts and form loaves.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/panetto.jpg)




**11)** After resting, we start forming the loaves. We roll out the loaf like a flatbread.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/allarghiamo-la-palla.jpg)




**12)** We first make a fold on one side and then on the other side until we form the strand.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/seconda-piega-filone.jpg)




![](https://www.clementicompany.com/wp-content/uploads/2021/03/Filone-formato.jpg)




**13)** Having formed the 2 loaves, we place them in a linen cloth next to each other. Cover them tightly and let them rise again for at least 60 minutes.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/filoni_di_pane_a_lievitare.jpg)




**14) Baking the bread:** when the dough has risen, we bake in our [Clementi Pulcinella oven](https://clementicompany.com/en/prodotto/pulcinella-wood-fired/) for **about 50 minutes at 200 degrees.** We close the door and continue baking with embers. Occasionally we put a little wood to maintain the temperature.
For those who do not have a wood-burning oven, it is possible to bake bread in the electric oven at home preheated to about 200 degrees. To make the procedure easier we can use a [refractory stone](https://clementicompany.com/prodotto/piana-refrattaria/) to put inside the electric oven and on which we will lay the loaf for baking. The baking time for a one-pound loaf is around 50 minutes.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/inforniamo_nel_forno_a_legna_clementi.jpg)




**15)** Once the loaf of bread is baked, let it rest at room temperature in an upright position for at least 4 hours before serving. At this point, our Aquila bread is ready.





![](https://www.clementicompany.com/wp-content/uploads/2021/03/come_fare_il_pane_aquilano.jpg)




Do you wish to stay cooking in a wood-fired oven?** [Learn about our ovens.](https://clementicompany.com/en/categoria-prodotto/ovens/)**





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