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Pane Tipo di Altamura

Pane di Altamura is a bread made with durum wheat from the Altamura region of Provincia di Bari in South East Italy. Made from Semola Rimacinata (re-milled semolina), and is naturally leavened, its characteristics are a thin dark crust with a lovely soft yellow crumb.

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Ingredients

Recipe

500g Re-Milled Semolina Flour (semola rimacinata) (100%)

100g Durum Wheat Starter @ 60% hydration (20%)

10g Salt (2%)

300g Water (60%)

Preparing the starter

3 feeds building a 60% hydration starter each 12 hours apart...

1. 25g starter + 50g durum flour + 25g water

2. 20g starter (from step 1) + 50g durum flour + 30g water

3. 20g starter (from step 2) + 50g durum flour + 30g water

The first build I've taken the starter to be 100% hydration and ended up with a 60% hydration durum wheat starter. Subsequent builds are a straight forward 60% hydration feed. Each build should be 12 hours apart then after the final build has matured proceed onto the method...

METHOD:

1. Autolyse 500g durum flour and 300g warm water for 30 minutes.

2. Sprinkle 10g salt over the dough followed by the starter. Run your hand under the cold tap then squeeze and fold the dough till fully incorporated. Cover the bowl and rest for 10 minutes.

3. Knead for 10 minutes, cover the bowl and rest for 20 minutes then knead for 10 more minutes. Don't overdo it. If you feel the dough begin to tear and needs less kneading then stop. You should end up with a silky smooth dough.

4. Bulk Ferment for up to 6 hours or until the dough has doubled.

5. Tip the dough out onto a lightly floured worktop and without knocking out all the gas pre-shape into a round. Bench rest for 30 minutes.

6. After 30 minutes shape again into a boule without de-gassing and bench rest for a further 30 minutes.

[After the 2nd 30 minutes you'd normally shape into the typical Pane di Altamura style loaf. Difficult to explain but there are websites and videos you can watch for this. For the sake of this recipe we'll just stick to scoring]

In the meantime pre-heat your oven to 220C.

7. Now score a triangle onto the dough and bake for 45 minutes - 1hr.

8. Take out and leave to cool on a wire rack.

Added by: A BakEr


Tags: Bread Italian Sourdough Semolina

Add comment
wheat berries

Many thanks A BakEr, I would like to get hold of some Altamura wheat berries??

susully 07 June 2017

Reply
Shipton Semolina OK?

Hi, I would like to try this recipe, and other recipes calling for semolina/durum flour. Would the Shipton Mill Organic Semolina be finely milled enough for a bread like this?

Lyn Lowenstein 15 April 2016

Reply
RE: Shipton Semolina OK?

Hi Lyn. Firstly... this bread, with the crust and crumb, is pretty difficult to get just right. For best results re-milled semolina is ideal. It is not so easy to get hold of so the finest semolina you can find would be the next best thing. The dough will be more sticky and the crumb not as soft but will still make a nice loaf. Shipton's Semolina does look quite fine, from the photo, and should be OK. If you have bought this flour before and know it is not the coarse semolina then go for it. Coarse semolina will not work. It is important to build a nice mature starter with the steps provided. It is OK to make the starter overly ripe where it will become soft and have a lovely smell. I have been perfecting this bread for a while and it is still a working progress. Traditionally eaten with a sprinkle of salt and olive oil the flavour comes out. And it makes great toast. Looking forward to hearing your results.

A BakEr 15 April 2016

RE: Shipton Semolina OK?

does anyone know where I can get Altamura durum wheat grain from to mill myself??

susully 03 June 2017

RE: Shipton Semolina OK?

Hi Susully, I don't know where to find durum wheat berries for milling. It's not readily available in this form like other types of wheat. If you can't find semola rimacinata (durum flour - aka semola rimacinata) then you can always by semolina and re-mill it yourself.

A BakEr 07 June 2017


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