San Petronio Bread

San Petronio Bread is a typical bread of Bolognese tradition, which is traditionally prepared on the occasion of the feast of San Petronio, the patron saint of Bologna, celebrated on October 4. Here is the recipe to prepare San Petronio Bread.

Ingredients

• 500 g of type 0 flour
• 300 ml of lukewarm water
• 12 g of fresh brewer’s yeast
• 10 g of salt
• 10 g of sugar
• 30 g of lard (or extra virgin olive oil if you prefer a lighter alternative)
• A pinch of barley malt (optional, to aid rising)

Preparation

1. Dissolve the brewer’s yeast in the lukewarm water together with the sugar and barley malt, if using it.
2. Pour the flour into a large bowl and add the water and yeast mixture, starting to knead.
3. When the dough starts to take shape, incorporate the lard and salt, and continue kneading until you obtain a smooth and elastic mass.
4. Form a ball with the dough, place it in a bowl lightly greased with oil and cover with a damp cloth. Let it rise in a warm place away from drafts for about 2 hours, or until doubled in volume.
5. After rising, take the dough again, gently deflate it and shape the bread as desired, traditionally an elongated shape.
6. Place the bread on a baking tray lined with parchment paper, cover it again and let it rise for another 30 minutes.
7. Meanwhile, preheat the oven to 200 °C.
8. Before baking the bread, score it with diagonal cuts on the surface and bake it.
9. Bake the bread for about 30-35 minutes, until golden and crispy.
10. Remove the San Petronio Bread from the oven and let it cool on a wire rack before serving.

Trivia

Tradition has it that San Petronio Bread was distributed to the poor on the occasion of the saint’s feast. Today, it is appreciated for its crispy crust and soft interior, perfect to enjoy with typical Bolognese cured meats and cheeses.