Pane Di Altamura Recipes
ALTAMURA STYLE SOURDOUGH BREAD
Altamura style bread is full of delicious nutty and slightly sweet durum wheat flavor. It has a great mouth-feel, with a chewiness that's great for dipping in olive oil or stew, or for use as a sandwich bread. Try the whole grain durum version or the semolina version, and enjoy the challenge of shaping the bread in the traditional "piled up" form seen in bakeries throughout the Puglia region of Italy.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Number Of Ingredients 15
Steps:
- Build the stiff levain and let it double-to-triple in size.
- Mix all of the dough ingredients, including the ripe stiff levain, until they're incorporated.
- Scrape the dough out onto a clean surface, and slap and fold the dough for about 7 minutes to develop the gluten. See this video for reference.
- Transfer the dough to a clean container, cover, and let it double in size over the next 4-6 hours. You can continue to develop the gluten with coil folding or a lamination if you wish.
- Scrape out the dough onto a floured surface and prehape it into a ball. Cover and let it rest and have a final proof for about 1 hour.
- Thirty minutes before the end of the final proof, begin preheating your oven to 500F with a round baking vessel inside. You can also bake the bread on a stone with a steam system or an upside-down roaster pan as a lid.
- Shape your dough in the high form as in this video, or the low form, which is like a boule.
- Load the dough into your baking vessel and drop the temperature to 480F.
- Bake 25 minutes at 480F covered and another 10-15 minutes at 450F uncovered.
- The internal temperature of the bread should be over 205F when finished baking.
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