Pane Di Altamura Recipes

PANE TIPO DI ALTAMURA

Steps:

• I use a machine to prepare the dough where it remains kneading for 10-15 minutes. Therafter I flour my granite counter with fine corn meal, drop the dough over it dide it in two, wet my hand and form the dough in shape close to a semi sphere (do no t worry if you cannot because the dough will be very sticky because the excess of water). Place each one into a spray oiled container, spray now also the dough and cover with plastic wrap in order no more air get inside the container. Put the containers in the lower shelves of the fridge for the time mentioned in the introduction. I use to prepare two loafs at a time, ie , I use the dough of one container. The bread coming from the next batch/container will result sweeter due to chemical reaction. In the baking day remove one container and let it in room temperature until it double in volume. Remove the plastic wrap and put the dough on a floured surface, divide in two pieces and shape carefully the loafs being careful to not degas too much. Use a double French bread pan to accomodate the loafs (it is not mandatory to cut slit on the loaf). Cover it with a water spryed cotton cloth for approx 15 minutes. Preheat oven to 150F (220C). Place the pan in the oven, spray some water inside, close the oven door and immediately decrease the oven temperature to 98 F (180C). Let it bake for 40 minutes. I use to higher the temp to 150F for the final 5 minutes. Once the dough is a little bit sticky because the excess of water I use lining the French bread pan with a silicon bakin sheet. After the bread is done remove from the pan and put to cool in a cooling rack for at least one our before slicing.

PANE DI ALTAMURA

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.

ALTAMURA STYLE SOURDOUGH BREAD

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.