Pane di altamura – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 8
Italy Servings: Serves 8Pane di Altamura is a renowned and traditional bread hailing from Altamura, a town in the Puglia region of southern Italy. This artisanal bread is recognized for its unique flavor, distinctive look, and historical significance. Made predominantly from the local hard wheat varieties, Pane di Altamura has a Protected Designation of Origin (PDO) status, which ensures the bread is crafted following centuries-old methods. Known for its dark, thick crust and soft, hearty interior, this bread is celebrated for its complex taste imbued with the essence of the Italian landscape where it’s made.
Ingredients
- Durum wheat flour – 1 kg / 2.2 lbs
- Water – 700 ml / 3 cups
- Salt – 20 g / 4 tsp
- Natural yeast starter (sourdough) – 200 g / 7 oz
Instructions
- Combine the flour and water in a large bowl and allow it to rest for 30 minutes (autolyse).
- Add the salt and natural yeast starter to the dough, mixing until a cohesive dough forms.
- Knead the dough on a floured surface for about 15-20 minutes until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 3 hours or until doubled in size.
- Pre-shape the dough by gently pressing it into a circle and folding the edges into the center, then shape into a tight round or oval loaf.
- Let the shaped dough rise in a proofing basket for another 2 hours.
- Preheat the oven to 220°C (428°F) with a baking stone inside. Score the bread with a blade or sharp knife.
- Bake the bread on the stone for 45 minutes until it develops a deep, golden crust.
- Let the bread cool on a wire rack before slicing.
Substitutions
- Durum wheat flour -> Bread flour
- Natural yeast starter -> Fresh yeast, 25 g
Enhancements in the Next Evolution
- Experiment with a longer fermentation time for deeper flavor development.
- Try adding olive oil for a softer crust.
- Use steam in the oven for a crisper crust.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
