Pane di Altamura - Italian DOP Certified Bread
Pane di Altamura is a famous Italian bread made in the Puglia region of Southern Italy, and is the only bread to have earned DOP (Denominazione di Origine Protetta) certification. The bread is traditionally made with durum wheat flour and natural sourdough, resulting in a particularly crispy crust and a soft, flavorful interior. It has been popular in the region for centuries due to its long shelf life, making it ideal for shepherds and farmers. Today, Altamura bread is one of the most popular products in Italian bakeries, often enjoyed with olive oil or homemade spreads.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the sourdough starter and lukewarm water, then whisk until smooth.
2
Gradually add the durum wheat semolina, and begin to knead the dough.
3
Once the dough starts to come together, add the salt and continue kneading until you have a smooth, elastic dough.
4
Cover the dough and let it rise at room temperature for 3-4 hours, or until it has at least doubled in size.
5
Turn the risen dough out onto a floured surface, and shape it into a large loaf or the traditional Altamura shape.
6
Place on a baking sheet lined with parchment paper, cover, and let rise for another hour.
7
Preheat the oven to 480°F (250°C) and place a heat-resistant dish with water inside to create steam.
8
Bake the bread for 15 minutes at 480°F (250°C), then reduce the temperature to 390°F (200°C) and bake for another 30-35 minutes, or until a deep golden brown color is achieved.
9
Let it cool completely on a wire rack to allow the crust to properly crisp up.
10
Slice and serve fresh, or store for several days, as this bread has a long shelf life.
