Bernardi
Bernardi
Bernardi are small loaves made with corn and 00 flour, flavored with fennel and baked in the oven.
Bernardi are a rustic oven-baked preparation, characterised by the combination of cornmeal and the 00 flourThe compact consistency of the dough and the loaf shape define its appearance, while the milk and extra virgin olive oil contribute to a softer and more even texture. Fennel seeds introduce a distinctive aromatic note, complementing the full flavor of the flours without overpowering them. Baking, preceded by scoring the surface, completes the preparation with an even color and a crust marked by lines or cuts. Bernardi are part of the Italian gastronomic tradition and require a prolonged resting time for the dough, a key element in obtaining even, well-formed loaves.
Instructions
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8 steps · natural Italian voice
Mix the flours
Pour the cornmeal and the 00 flour In a large bowl, mix thoroughly until smooth, with no discolored areas. This even distribution allows the yeast and liquids to be incorporated evenly into the dough.
Dissolve the yeast
Melt the fresh yeast in a portion of the water needed to form the dough, working it until it is completely dispersed. The mixture It must be liquid and free of visible lumps, so that it can be distributed easily among the flours.
Knead with liquids
Add the dissolved yeast, milk and extra virgin olive oil to the flours; add the salt and work the mixture until you obtain a compact and homogeneous dough. Stop when the mixture appears uniform, consistent, and no longer has any dry or loose parts.
Let the dough rest
Cover the dough and let it rest overnight. Keep it covered during the entire rest period, so the yeast can gradually work its way into the dough. When finished, the dough should be firmer and more workable than when you first kneaded it.
Shape the loaves
Take the rested dough and shape it into evenly sized loaves. Work each portion until it forms a compact, uniform shape, avoiding any irregularities that could affect the baking process.
Arrange in the baking pan
Carefully grease a baking pan and arrange the loaves inside, leaving them neat and well spaced as needed. The surface of the baking pan It must be covered with an even layer of oil, with no dry areas in contact with the dough.
Engrave the surface
Using a knife or fork, make cuts or lines on the loaves. Make regular, shallow incisions: these will characterize the surface without compromising the firmness of the loaves during baking.
Bake in the oven
30 minBake at 200°C (392°F) for about 30 minutes. Check for doneness when the surface is nicely browned and the structure is firm; if necessary, finish baking until the rolls are evenly golden.
Chef's Tips
The editorial staff recommends letting the dough rest overnight: this allows the yeast to develop a more uniform structure and the loaves to be compact but well-cooked in the center.
Ingredients
- Ingredients for 4 people
- (17.64 oz) 500 g of cornmeal
- (17.64 oz) 500 g of 00 flour
- (0.71 oz) 20 g of fresh yeast
- 1 glass of milk
- 1 handful of fennel seeds
- 1 glass of extra virgin olive oil
- salt
Can't find it in the US?
- cornmealMost US supermarkets
Medium or coarse cornmeal, often labeled polenta
Not corn flour, masa harina or cornstarch.
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
⚠️ Automatic ingredient-based detection. Always check product labels.
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