Bread at Montepulciano – Recipe by Luca Marzucca


– 1 kg stone-ground durum wheat flour
– 70 g sourdough starter
– 8 g dry yeast
– 35 g salt
– 15 g extra virgin olive oil
– 800 ml Montepulciano d’Abruzzo wine preferably young, with alcohol content of at least 13% and intense color


Combine all ingredients on a bread board or in a large bowl. Knead by hand or with dough hook for twenty minutes. Let rest at least 8 hours. Shape the dough into round or elongated forms and cover with our and cotton towels. Let rest another 2 hours. At this point the bread is ready for the oven (preferably a brick, wood-burning oven). Bake at 230°C (450°F) for 30 minutes and then lower heat to 180°C (350°F) and bake for another 90 minutes. Test bread for doneness and remove from oven.