Il pane di Terni
Mix the flour with some of the water until you obtain a lumpy and moist composite. Let it sit for at least 30 minutes. Then add salt, the remaining water, and the beer yeast, whilst constantly mixing. The result will be a homogenous and smooth mass which needs to ferment for 2 to 4 hours. After kneading the composite by hand, break off and smooth out portions of about 800g each. Dust these off with the wheat bran and cover them with a cloth. Put everything in the oven heated to 220 C and let it cook until brown.