📝 About This Recipe
Hailing from the sun-drenched hills of Puglia, Pane di Altamura is the first bread in Europe to be granted PDO status, celebrated for its unique 'u sckuanète' folded shape and vibrant yellow crumb. Crafted exclusively from re-milled durum wheat semolina, this sourdough masterpiece offers a thick, toasted crust and a nutty, slightly sweet flavor profile that stays fresh for days. It is a rustic testament to Italian tradition, bringing the soul of a Mediterranean harvest right to your kitchen table.
🥗 Ingredients
The Sourdough Starter (Lievito Madre)
- 100 grams Active Sourdough Starter (Fed with durum semolina, bubbly and active)
- 100 grams Semola di Grano Duro Rimacinata (Finely re-milled durum wheat flour)
- 50 ml Filtered Water (Lukewarm, about 26°C/80°F)
The Final Dough
- 600 grams Semola di Grano Duro Rimacinata (Look for high-quality Italian DOP certified if possible)
- 400 ml Warm Water (Chlorine-free, 30°C/86°F)
- 15 grams Sea Salt (Fine Mediterranean sea salt)
- 5 grams Malt Extract or Honey (Optional, to assist with crust browning)
👨🍳 Instructions
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1
Prepare your 'Lievito Madre' (mother yeast) by mixing the starter, 100g semola, and 50ml water. Let it ferment in a warm spot for 3-4 hours until doubled in size and smelling sweet and fruity.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the 600g of semola flour with 350ml of the warm water. Mix roughly until no dry flour remains, cover, and let rest for 45 minutes for 'autolyse' to develop gluten.
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3
Add 150g of your active sourdough starter and the malt/honey to the autolyzed dough. Mix on low speed or by hand for 5 minutes.
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4
Dissolve the sea salt in the remaining 50ml of water and slowly add it to the dough. Increase the mixing speed to medium and knead for 10-12 minutes until the dough is smooth, elastic, and pulls away from the sides.
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5
Transfer the dough to a lightly oiled transparent container. Perform a set of 'stretch and folds' by pulling the edges of the dough up and over into the center, rotating the bowl 360 degrees.
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6
Cover and let the dough undergo bulk fermentation at room temperature (approx 24°C/75°F) for 4-5 hours. Perform two more sets of folds every 60 minutes during the first 2 hours.
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7
Once the dough has increased in volume by about 60-70% and shows small bubbles, gently tip it onto a flour-dusted surface. Shape into a tight round boule and let rest for 30 minutes, uncovered.
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8
Final Shaping (The Altamura Fold): Flatten the boule slightly into a thick disk. Fold one third of the dough over the center, then fold the other side over that, creating a high, overlapped shape known as 'u sckuanète'.
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9
Place the shaped loaf into a proofing basket (banneton) heavily dusted with semola. Cover and let rise for 2-3 hours at room temperature, or overnight (12 hours) in the refrigerator for deeper flavor.
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10
Preheat your oven to 250°C (480°F) with a heavy baking stone or Dutch oven inside for at least 45 minutes.
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11
Carefully transfer the loaf onto a piece of parchment paper or directly onto the hot stone. Score the top with one deep horizontal slash using a sharp lame.
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12
Bake at 250°C with steam (pour water into a tray at the bottom of the oven) for 15 minutes. Then, reduce heat to 210°C (410°F), remove the steam tray, and bake for another 35-40 minutes.
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13
For the last 5 minutes, prop the oven door slightly open with a wooden spoon to allow steam to escape; this ensures a perfectly crisp, thick crust.
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14
The bread is done when the internal temperature reaches 96°C (205°F) and the bottom sounds hollow when tapped. Cool on a wire rack for at least 2 hours before slicing—patience is key for the crumb structure!
💡 Chef's Tips
Always use 'Rimacinata' (re-milled) semolina; standard coarse semolina used for pasta will result in a gritty, dense loaf. Temperature control is vital—if your kitchen is cold, use a slightly warmer water to keep the wild yeast active. Don't skip the 'open door' cooling phase at the end of baking; it is the secret to the signature crunchy Altamura crust. If you don't have a sourdough starter, you can use a 'biga' made with a pinch of commercial yeast, though the flavor won't be as authentic. Ensure your oven is truly preheated; a stone that isn't hot enough will result in a lack of 'oven spring' and a flat loaf.
🍽️ Serving Suggestions
Serve thick slices toasted and rubbed with a garlic clove, then drizzled with high-quality Puglian extra virgin olive oil. Pair with a platter of Burrata cheese, sun-dried tomatoes, and salty capers. Use day-old slices for 'Cialledda', a traditional peasant salad made with water-soaked bread, tomatoes, and cucumbers. Accompany with a bold Italian red wine like a Primitivo di Manduria or Negroamaro. Enjoy simply with a bowl of hearty fava bean purée and chicory.