Farina, acqua, sale e poco altro. Spesso i sapori più semplici sono anche quelli che portiamo nel cuore. Come il pane tipico di Terni.

Mix the flour with part of the water until you obtain a grainy, moist dough. Let it rest for at least 30 minutes. Then add the salt, the remaining water and the brewer’s yeast, mixing thoroughly. You should get a smooth and homogeneous dough, which must ferment for 2 to 4 hours. Once rested, knead the dough again by hand and form loaves of about 800 g each. Dust them with wheat bran, cover with a cloth and let rest. Bake at around 220 °C and cook until golden brown.