Pane di Altamura is a sourdough bread from Altamura, Italy.
Pane di Altamura translates to 'Bread from Altamura'. It originated centuries ago and can be seen in the writings of the Latin poet Horace from the 1st century. In his writing, he mentioned Pane di Altamura as being 'the best by far' and recommended that all travelers bring it with them.
Ingredients
500g re-milled semolina flour (semola rimacinata)
100g durum wheat starter
10g salt
300g water
Instructions
Prepare the starter
3 feeds building a 60% hydration starter each 12 hours apart...
25g starter + 50g durum flour + 25g water
20g starter (from step 1) + 50g durum flour + 30g water
20g starter (from step 2) + 50g durum flour + 30g water
Making the bread
Autolyse 500g durum flour and 300g warm water for 30 minutes.
Sprinkle 10g salt over the dough followed by the starter. Run your hand under the cold tap then squeeze and fold the dough till fully incorporated. Cover the bowl and rest for 10 minutes.
Knead for 10 minutes, cover the bowl and rest for 20 minutes then knead for 10 more minutes. Don't overdo it. If you feel the dough begin to tear and needs less kneading then stop. You should end up with a silky smooth dough.
Bulk Ferment for up to 6 hours or until the dough has doubled.
Tip the dough out onto a lightly floured worktop and without knocking out all the gas pre-shape into a round. Bench rest for 30 minutes.
After 30 minutes shape again into a boule without de-gassing and bench rest for a further 30 minutes. In the meantime pre-heat your oven to 220C.
Now score a triangle onto the dough and bake for 45 minutes - 1hr.
Take out and leave to cool on a wire rack.
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