Altamura Style Sourdough Bread Recipes

PANE DI ALTAMURA

Pane di Altamura image

Yield makes 2 large loaves

Number Of Ingredients 12

Ingredients

The Starter
1/4 teaspoon active dry yeast or a pinch of a small cake of fresh yeast
1/4 cup warm water
2/3 cup tepid water
1 1/2 cups all-purpose flour
The Dough
1 1/2 teaspoons active dry yeast or half of a small cake of fresh yeast
1/3 cup warm water
About 1 2/3 cups of the starter
1 2/3 cups tepid water
6 cups farina di grano duro (hard durum wheat flour), which is semolina ("pasta flour"), plus additional as needed
1 tablespoon fine sea salt

Steps:

The Starter
In a medium bowl, stir the yeast into the warm water and permit it to rest and dissolve for 15 minutes. Add the tepid water and the flour and stir vigorously with a wooden spoon for a minute or two. Transfer the mixture into a very lightly oiled larger bowl, cover it with plastic wrap, and permit the starter to rise at room temperature for not less than 8 hours, preferably overnight.
The Dough
In a large bowl, stir the yeast into the warm water and permit it to rest and dissolve for 15 minutes. Add the starter and the tepid water to the rested yeast and, with your hands, break down the fibrous, stringy texture of the starter, incorporating the water and yeast into it and, finally, with a wooden spoon, beat the components into a smooth batter.
Add the flour and the salt and, with your hands, combine the components into a rough dough. Turn the dough out onto a very lightly floured work surface and knead it energetically into a smooth, resilient, wettish sort of dough. The task takes at least 8 minutes.
Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and permit it to rise for 1 1/2 hours.
Turn the dough out onto the work surface, divide it in two, and form each piece into a fat oval, flattening its ends a bit, pinching them into "tails." Carefully transfer the formed loaves onto baking parchment. Cover the breads with clean kitchen towels and permit them a 45-minute rest. Holding the ends of the parchment, turn the breads over onto a baker's peel or onto baking sheets. Holding one hand perpendicular to the loaf, give it a deft smash a little to the left of its center. This little rite imposes the bread's traditional clefted heart form. Shake the loaves off the peel onto a preheated baking stone, sprinkled lightly with semolina, or place the loaves, on their baking sheets, in the oven.
Bake the breads for 30 to 35 minutes or until they are deeply golden and have formed a thick, hard crust. The process of misting will help accomplish this (page 214). Permit the breads to rest in the oven with the door open for 15 minutes. Cool them thoroughly on a wooden surface.
This is the sort of bread one can break rather than slice, passing it round the table so each guest can tear off a chunk.

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