Su Civraxiu, dialect deriving from the ancient words for “food” or “flour,” is the name for a sourdough bread that takes many forms throughout Sardinia—it can be domed, round, scored, or lumpy, but its function remains the same. It was the daily bread for families who baked once a week and lived off that loaf for the next seven days. In order to feed large families, loaves often weighed 5 pounds or more. The recipe here has been scaled down so the bread can be baked in a standard home oven. This bread requires Lievito Madre (“mother leavening” or “mother dough”), a sourdough starter, so be sure to get that going in advance. The dough undergoes a long hand-mixing period, so budget for that, too (though you can mix in a stand mixer fitted with a dough hook on medium speed until smooth and elastic, 15 to 20 minutes, instead). All that hand-kneading pays off in texture dividends and, once baked, the bread will be light and airy on the inside with a crumbly crust, perfect for sopping up sauces from the pasta or meat chapters.