Pane Tipo di Altamura
Pane di Altamura is a type of bread made from durum flour from the Altamura area of the Provincia di Bari, in the South East of Italy.The tradition of Altamura’s bread is so ancient and important that we can find the first evidence of its history in 37 a.C by the Latin poet Horace. During his journey through the lands of Apulia, the poet discovered the “best bread in the world”. I love this bread and I am sure that ones you've done it will become one of your favourite to bake.
Servings: 1 Loaf
Ingredients
- 500 g Semola di Grano Duro Rimacinata
- 125 g Lievito Madre
- 300 g Water
- 11 g Salt
Instructions
- 1. In a bowl, mix the water and the semolina (semolina) until a rough dough is obtained for about 2-3 minutes. Cover and let it rest for 1 hour. Add the Lievito Madre and knead until a smooth dough is obtained. Cover and let it rest for 30 minutes. Add the salt dissolved in one tablespoon water and stir until the dough takes on the salt. Cover and leave for bulk fermentation. Make four S&F in every 30 min during fermentation. Allow the dough to rise while doubling its volume. This depends on many factors such as temperature, strength of the leaven, flour quality. It takes about 6 hours at 24 C room temperature. Once doubled, transfer the dough on the worktop and make tight ball. Cover and leave for bench rest for 30 minutes. Then form round or oblong bread and put it in proofing basket. Cover and let it rinse while doubling the volume. Bake in a preheated oven and a cast iron pot with lid at 250C for 20min and without lid at 200C for 20-25min or until ready. When you tip the bread from below it should sound hollow.