Pane di Altamura

Name: Pane di Altamura
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Pugliese
Ingredients: 600 g semola rimacinata di grano duro; 380 ml tepid water; 120 g pasta madre; 12 g Fine sea salt; 40 ml lukewarm water; 50 g extra semola rimacinata

Pane di Altamura is a traditional Apulian sourdough bread made with re-milled durum wheat, featuring a thick, dark crust and a fragrant, golden interior.

🇮🇹Italy· Apulia

Prep: 40 min
Cook: 45 min
Total: 85 min
Servings: 8
Difficulty: Hard
Calories: 285 kcal

Ingredients

0 of 6 gathered

Servings

600 g semola rimacinata di grano duro — re-milled durum wheat semolina
380 ml tepid water — around 22C
120 g pasta madre — active sourdough starter fed with durum semolina
12 g Fine sea salt — dissolved slightly or dry
40 ml lukewarm water — for dissolving starter
50 g extra semola rimacinata — for dusting and shaping

Equipment

•Large mixing bowl
•Baking stone or Dutch oven
•Proving basket (banneton)
•Baker's lame or razor blade
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 1 g
carbs: 58 g
fibre: 3 g
protein: 10 g
calories: 285 kcal

Instructions

1
Dissolve the active sourdough starter in forty millilitres of lukewarm water in a small bowl until completely smooth.
2
Place the re-milled durum wheat semolina into a large mixing bowl and create a well in the centre.
3
Pour the dissolved starter and remaining tepid water into the well, stirring by hand until a rough dough forms.
4
Cover the bowl with a damp cloth and leave to rest for thirty minutes for autolysis.
5
Scatter the fine sea salt over the dough and knead vigorously for ten minutes until silky, elastic, and smooth.
6
Shape into a ball, place in a bowl, cover tightly, and ferment for three hours at warm room temperature.
7
Tip the dough onto a semolina-dusted counter and fold the edges inward to form a tight, tall round boule.
8
Rest the boule uncovered for thirty minutes, then fold one half gently over the other to form the classic high-backed shape.
9
Place the dough seam-side down into a heavily floured proving basket and rest for ninety minutes until puffy.
10
Preheat the oven with a baking stone or heavy cast-iron Dutch oven inside to 230C.
11
Tip the loaf onto the hot stone, slash the side deeply, and bake with steam for twenty minutes.
12
Lower the oven temperature to 200C and bake for twenty-five minutes more until the crust is dark bronze.

Chef's tips

Re-milled durum semolina (semola rimacinata) is essential for the authentic crumb structure and golden yellow colour. For the traditional high-hat shape (forma accavallata), make sure the final fold is firm without completely deflating the dough. Ensure the loaf is baked dark brown, as the caramelised crust preserves moisture inside.

Ingredient substitutions

pasta madre (sourdough starter) → a poolish made with 60g semolina, 60g water, and 2g fresh yeast
semola rimacinata di grano duro → standard fine durum wheat flour, though rise and texture will vary slightly

Storage

Store the whole un-sliced loaf wrapped in a clean linen towel at room temperature for up to one week.

Reheating

Toast thick slices briefly on a hot dry skillet or under a grill until crisp at the edges.

Common mistakes to avoid

•Using coarse semolina instead of fine re-milled semola rimacinata, which creates a gritty, dense loaf.
•Underbaking the bread; the crust must be deep golden brown to properly develop flavour and keep well.
•Cutting into the bread while still hot, which makes the delicate durum wheat crumb gummy.

Serving suggestions

Slice thickly and serve with Apulian extra virgin olive oil and ripe tomatoes.Toast and rub with garlic for traditional bruschetta or cialledda.Accompany regional vegetable soups like acquasale or pure di fave e cicoria.