First, dissolve the yeast and malt in the just warm water, then pour it into the center of the semolina, in a bowl.
Begin to knead, then add the salt and work until the mixture is strung, which will be quite soft.
Let it rest for 30 minutes, uncovered, on a lightly floured work surface, then fold the dough, using a spatula or dripping pan, then let it rise for 1 hour.
Make the folds again, pirlate (that is, take the dough with a tarot or floured hands and knead quickly to form a ball) and let it rise for another hour (the mixture should double).
Take the mixture back, transfer it to the baking sheet lined with parchment paper, pirlat it again, flour the surface, create a hole in the center and try to widen it, so as to create a donut, then let it rise again until doubled.
preheat the static oven to 230 ° C, bake and bake for 20 minutes, then lower the temperature to 180 ° and bake for another 30 minutes (if the bread starts to darken too much, lower it to 160 ° C).
The cucciddato is ready: let it at least cool before cutting and serving it.
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