A 100 per cent durum sourdough in the style of the bread of Altamura, in Puglia: a yellow, sweet-tasting crumb and a long-keeping loaf.
Untested: not yet made in this kitchen. It is here as the showcase for one flour in the Flour section and is adapted from the source named in the Notes.
Ingredients
Durum starter (three builds, 12 hours apart)
- Build 1: 25 g sourdough starter, 50 g durum flour, 25 g water
- Build 2: 20 g of build 1, 50 g durum flour, 30 g water
- Build 3: 20 g of build 2, 50 g durum flour, 30 g water
Dough
- 500 g semola rimacinata (re-milled durum semolina) — 100%
- 100 g durum starter at 60% hydration (from build 3) — 20%
- 10 g salt — 2%
- 300 g warm water — 60%
Directions
- Build the starter over three feeds, 12 hours apart, as listed.
- Autolyse. Mix the semolina with the 300 g warm water and rest 30 minutes.
- Add salt and starter and squeeze and fold them in. Rest 10 minutes.
- Knead 10 minutes, rest 20, knead 10 more, stopping early if the dough starts to tear.
- Bulk ferment up to 6 hours, until doubled.
- Shape. Pre-shape a round and rest 30 minutes; shape a boule and rest 30 minutes more.
- Bake. Heat the oven to 220 °C. Score a triangle on top and bake 45 minutes to 1 hour. Cool on a rack.
Notes
Source Adapted from Abraham Steinberg, “Pane tipo di Altamura,” Shipton Mill journal (12 August 2015). “Tipo” because genuine Pane di Altamura is an EU protected name for bread made in Altamura.
Not in the source The traditional folded shape (cappello del prete) is not given — the author scores a triangle instead — and the source says nothing about steam.
Why this flour All-durum dough gives the yellow crumb and sweet wheat flavour; its extensible, inelastic gluten is kneaded in short bursts because it tears when overworked.
The Flour section of the Food site covers the history, the science, milling, label systems and every flour used here.
The photo The photograph shows genuine pane di Altamura in its traditional folded shape, which this recipe does not attempt; it scores a round loaf instead.