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How To Make Coppia Ferrarese: Recipe + Working Tips

Sourdough Coppia Ferrarese

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Check out this recipe for making Coppia Ferrarese with sourdough starter.

Ingredients

Scale
  • 3 cups (360g) bread flour or all-purpose flour (substitute: Italian “00” flour)
  • 1 cup (200g) active sourdough starter
  • 1 tsp (6g) fine sea salt or kosher salt (substitute: table salt, using slightly less)
  • 3/4 cup to 1 cup (175ml to 235ml) lukewarm water (105°F to 110°F)

Instructions

Sourdough starter

  1. Feed your starter with equal parts flour and water, and let it sit at room temperature until it doubles in size and becomes bubbly (usually around 4-8 hours).
  2. Once your starter is active, measure out the amount needed for the recipe (1 cup or 200g).

Preparation

  1. In a large bowl, combine the flour, yeast, and salt. Whisk to ensure even distribution.
  2. Slowly pour in the lukewarm water while stirring with a wooden spoon or your hands until a shaggy, sticky dough forms.
  3. Transfer the dough onto a lightly floured surface and knead for 10-15 minutes until smooth, elastic, and no longer sticky.
  4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rest in a warm, draft-free spot for about an hour, or until doubled in size.
  5. Punch down the dough to release excess gas and divide it into two equal portions.
  6. Roll each portion into a long rope, about 20 inches in length.
  7. Twist the two ropes together, forming a spiral shape. Pinch the ends together to seal and tuck them underneath the loaf.
  8. Place the shaped dough onto a baking sheet lined with parchment paper and cover with a damp kitchen towel. Let it rest for another 30-45 minutes, or until it has nearly doubled in size.

Proofing and Baking

  1. Preheat the oven to 450°F (230°C). If using a baking stone, place it in the oven during preheating.
  2. Make diagonal slashes across the top of the dough using a sharp knife or razor blade.
  3. Transfer the scored Coppia Ferrarese to the preheated oven, either directly onto the baking stone or on the parchment-lined baking sheet.
  4. For an extra crispy crust, create steam by placing a metal tray on the bottom rack during preheating and pour a cup of hot water into the tray when placing the loaf in the oven.
  5. Bake for 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
  6. Remove from the oven and transfer to a wire rack to cool for about an hour before slicing and serving.

Notes

  • The amount of water needed may vary depending on the hydration level of your sourdough starter and the humidity in your environment. Start with 3/4 cup and add more water gradually as needed to achieve a shaggy, sticky dough.
  • Author: Natasha Krajnc
  • Category: bread
  • Cuisine: Italian