Pane di Altamura - Authentic Italian Bread Recipe

Ingredients

• 500g (4 cups) durum wheat flour 500g (4 cups) durum wheat flour
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 10g (2 tsp) salt 10g (2 tsp) salt
• 5g (1 tsp) active dry yeast 5g (1 tsp) active dry yeast

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 38g, 0g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the durum wheat flour and salt.
2. 2.
   Dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Make a well in the center of the flour mixture and pour in the yeast mixture.
4. 4.
   Mix the ingredients together until a rough dough forms.
5. 5.
   Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2 hours or until doubled in size.
7. 7.
   Preheat the oven to 220°C (425°F) and place a baking stone or baking sheet inside to heat up.
8. 8.
   Punch down the risen dough and shape it into a round loaf.
9. 9.
   Place the loaf onto a piece of parchment paper and let it rise for another 30 minutes.
10. 10.
    Transfer the loaf, along with the parchment paper, onto the preheated baking stone or baking sheet.
11. 11.
    Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Durum wheat flour — Durum wheat flour is essential for achieving the authentic taste and texture of Pane di Altamura. If you can't find it, you can substitute it with semolina flour, although the result may differ slightly.

Tips & Tricks

• For a crispier crust, you can create steam in the oven by placing a pan of hot water on the bottom rack while baking the bread.
• To enhance the flavor, you can add a tablespoon of extra virgin olive oil to the dough during the mixing process.
• For a more rustic appearance, you can dust the top of the loaf with a little flour before baking.

Serving advice

Pane di Altamura is best enjoyed fresh and warm. Serve it as a side to soups, stews, or pasta dishes. It also makes a delicious base for bruschetta or can be used to make sandwiches.

Presentation advice

To showcase the rustic beauty of Pane di Altamura, present it on a wooden cutting board or a rustic bread basket. You can also sprinkle some extra durum wheat flour on top for an added touch of authenticity.