Pane di Altamura
A rustic Italian bread made with durum wheat flour, water, salt, and a touch of yeast. This ancient Puglian loaf has a golden crust and tender crumb, requiring only a long fermentation and no kneading.
- Total time
- 540 min
- Servings
- 1
- Calories
- 312
- Protein
- 11g
Ingredients
- 3.5 cups durum wheat flour (semola di grano duro)
- 1.5 cups water, room temperature
- 1.5 teaspoons salt
- ¼ teaspoon instant yeast
- 1 teaspoon olive oil
Instructions
- 1
Pour 3.5 cups durum wheat flour into a large mixing bowl and create a small well in the center, like a volcano shape, using your fingers.
- 2
Sprinkle 0.25 teaspoon instant yeast and 1.5 teaspoons salt into the well.
- 3
Pour 1.5 cups room-temperature water slowly into the well while mixing with your fingers or a wooden spoon, bringing flour from the sides into the water until a shaggy, rough dough forms.
- 4
Stop mixing once no dry flour remains visible at the bottom of the bowl; the dough will look rough and uneven, not smooth.
- 5
Cover the bowl tightly with plastic wrap or a damp kitchen towel and leave it at room temperature, undisturbed, for 3 hours so the flour fully absorbs the water.
- 6
After 3 hours, gently fold the dough onto itself by lifting one edge and folding it over the center four times, rotating the bowl a quarter turn between each fold, for about 1 minute total.
- 7
Cover the bowl again with plastic wrap or a damp towel and let it rest at room temperature for 2 hours until the dough visibly puffs and looks airy.
- 8
Repeat the gentle folding motion (4 folds, rotating between each) and cover the bowl again for a final 1-hour rest.
- 9
Flour your work surface lightly and gently tip the dough out of the bowl onto the floured surface, trying to preserve as many air bubbles as possible.
- 10
Shape the dough into a round ball by gently pulling the edges toward the center underneath, rotating the dough as you work, until it looks like a smooth dome on top.
- 11
Place the shaped dough seam-side up in a flour-dusted proofing basket or a bowl lined with a floured kitchen towel.
- 12
Cover the basket or bowl loosely with plastic wrap and let the dough rest at room temperature for 2 to 4 hours until it looks puffy and a gentle poke leaves a shallow indent that springs back halfway.
- 13
Set the oven to 475°F and place a large baking stone or Dutch oven inside; wait until the indicator light turns off or the oven beeps, about 15 minutes, to signal full preheat.
- 14
Turn the shaped dough seam-side down onto a piece of parchment paper, handling it gently to keep the air inside.
- 15
Using the parchment paper, carefully transfer the dough onto the hot baking stone (or into the preheated Dutch oven); if using a Dutch oven, cover it with its lid.
- 16
Bake covered for 25 minutes until steam builds inside, trapping moisture in the dough.
- 17
Remove the lid (if using a Dutch oven) and continue baking for 20 to 25 minutes until the crust turns deep golden brown, like dark honey.
- 18
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing so the inside sets properly.
Tools you’ll need
- large mixing bowl
- wooden spoon or your fingers
- plastic wrap or damp kitchen towel
- work surface or cutting board
- proofing basket or bowl with kitchen towel
- baking stone or Dutch oven
- parchment paper
- wire rack
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