In breve
The dish in short
- Re-milled durum wheat semolina, lievito madre, sea salt and water: nothing else, and no brewer's yeast.
- For every 1 kg of semola: 200 g of lievito madre, 20 g of sea salt and about 600 ml of water at 18 °C.
- Kneaded for 20 minutes, rested at least 90, then shaped twice by hand, with rests of 30 and at least 15 minutes.
- Baked for an hour in an oven that reaches 250 °C, then left at least 5 minutes with the door open so the crust dries and crisps.
- A loaf of at least 500 g, tall and folded or low, with a crust at least 3 mm thick and a straw-yellow crumb.
Il video, Altamura, Puglia
Pane di Altamura
The video: Altamura's durum wheat bread
Altamura's bread of re-milled durum wheat semolina, lievito madre, sea salt and water, shaped twice by hand and baked for an hour, as its PDO specification has set since 2003. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 12
- Hands-on
- 55 min
- Cooking
- 1 h 5 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 20 steps, as in the recipe.
Altri video
