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Altamura Bread

Pane di Altamura is a traditional Italian bread originating from Altamura in the Puglia region. It is renowned for its distinctive flavour, golden crust, and chewy texture.


Recommended wine: Pond Paddock Zarathustra Pinot Noir





Servings

Calories

​Preparing

Cooking

Resting

Difficulty

4

220

30

40

6-8h

3/4

Ingredients:

  • 500g durum wheat flour

  • 350ml water

  • 10g salt

  • 10g fresh yeast (or 5g active dry yeast)


Instructions:

  1. In a small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until frothy.

  2. In a large mixing bowl, combine the durum wheat flour and salt. Mix well.

  3. Make a well in the centre of the flour mixture and pour in the yeast mixture.

  4. Gradually incorporate the flour into the liquid, stirring with a wooden spoon until a rough dough forms.

  5. Transfer the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.

  6. Place the dough back into the bowl, cover it with a damp towel, and let it rest in a warm place for 2 hours.

  7. After 2 hours, punch down the dough and shape it into a round loaf.

  8. Place the loaf on a baking sheet lined with parchment paper. Cover with a damp towel and let it rise for 4-6 hours or until doubled in size.

  9. Preheat the oven to 220°C (430°F). Place a shallow pan of water on the bottom rack of the oven to create steam.

  10. Once the dough has doubled, make several shallow slashes on the surface using a sharp knife.

  11. Bake the loaf in the preheated oven for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

  12. Remove from the oven and let it cool on a wire rack before slicing and serving.


Tips:

  • Durum wheat flour, also known as semolina flour, is key to achieving the characteristic flavour and texture of Pane di Altamura. If you can't find it, you can use a mix of all-purpose flour and semolina flour.

  • Allow enough time for the dough to rise correctly. The resting time is crucial for developing the bread's flavour and structure.

  • If using active dry yeast instead of fresh yeast, dissolve it in warm water with a pinch of sugar and let it activate for 5 minutes before adding it to the flour.

  • For crustier bread, you can place a pan of water in the oven to create steam during baking.

  • Slice the bread once it has cooled down entirely for cleaner and even slices.


Nutritional info per serving:

§ Carbohydrates: 46 g

§ Fat: 1 g

§ Fiber: 2 g.

§ Protein: 7 g

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