Pane di Matera Recipe | Traditional Basilicata Italian Bread

Ingredients

• 4 cups (20 oz) high-protein bread flour (preferably Italian Tipo 0 or Tipo 1)
• 1 1/2 cups (12 oz) lukewarm water (about 80°F)
• 1/2 cup (4 oz) active sourdough starter (100% hydration, fed and bubbly)
• 1 1/2 tsp fine sea salt
• 1/2 tsp barley malt syrup (optional, for depth of flavor)
• 1 tbsp extra-virgin olive oil (for bowl and shaping)
• Semolina flour (for dusting)