Le Pagnotte di Enna or Loaves of Enna (Sicily) Bread Recipe

Ingredients

• Starter
• ¼ tsp. active dry yeast or 1/10th of a small cake yeast - (2 g.)
• ¼ cup of warm water -(60 ml)
• ¾ cup + 1 TblFlour - durum - (100g)
• Dough
• 1 Tsp. active dry yeast or ¼ of a small cake yeast - (7 g)
• ¼ cup warm Water (60 ml)
• ¾ cup +2 Tbl.Water - 205 ml)
• All starter from above table - (160 g.)
• 3¼cupsof flour - durum - (400 g.)
• 1½tsp. salt - (7.5 g.)