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
500g durum wheat flour
10g fresh yeast (or 5g active dry yeast)
In a small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine the durum wheat flour and salt. Mix well.
Make a well in the centre of the flour mixture and pour in the yeast mixture.
Gradually incorporate the flour into the liquid, stirring with a wooden spoon until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
Place the dough back into the bowl, cover it with a damp towel, and let it rest in a warm place for 2 hours.
After 2 hours, punch down the dough and shape it into a round loaf.
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.
Preheat the oven to 220°C (430°F). Place a shallow pan of water on the bottom rack of the oven to create steam.
Once the dough has doubled, make several shallow slashes on the surface using a sharp knife.
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.
Remove from the oven and let it cool on a wire rack before slicing and serving.
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