Pane di Altamura
A rustic Italian bread from Puglia with a golden crust and tender crumb, made with durum wheat semolina for authentic flavor. This long-fermented loaf develops complex taste and impressive structure with minimal handling.
- Total time
- 540 min
- Servings
- 1
- Calories
- 285
- Protein
- 9g
Ingredients
- 3.5 cups durum wheat semolina
- 1.5 cups water
- 1.5 teaspoons salt
- ¼ teaspoon instant yeast
- ½ teaspoon honey or agave syrup
- 2 tablespoons olive oil, divided
- ½ cup whole wheat flour
- ½ cup all-purpose flour (or additional semolina)
- ½ cup ice water (for steam)
Instructions
- 1
Pour 1.5 cups water into a large mixing bowl, then add 0.25 teaspoon instant yeast and 0.5 teaspoon honey; stir gently with a spoon until the yeast dissolves and the liquid looks uniform, about 30 seconds.
- 2
Add 3.5 cups durum wheat semolina, 0.5 cup whole wheat flour, and 0.5 cup all-purpose flour to the bowl; mix with a wooden spoon or dough whisk, stirring from the bottom and folding the flour over the top, until no dry flour remains and a shaggy mass forms, about 2 minutes.
- 3
Cover the bowl with a damp kitchen towel and let the dough rest undisturbed at room temperature (68–72°F) for 30 minutes so the flour fully hydrates, then proceed to the next step.
- 4
After 30 minutes, sprinkle 1.5 teaspoons salt and 1 tablespoon olive oil over the dough; using wet fingers, pinch and fold the edge of the dough up and over itself, rotating the bowl a quarter turn after each fold, until the dough feels more cohesive, about 10 folds total (2 minutes).
- 5
Cover the bowl again and let it rest for 30 minutes at room temperature, undisturbed.
- 6
Repeat the folding process from step 4 (fold, rotate, fold 10 times), then cover and rest for another 30 minutes.
- 7
Perform one final set of folds (step 4 motion), then cover and let the dough bulk-ferment for 3 to 4 hours total at room temperature until it looks puffy and doubled in volume, with visible bubbles at the surface.
- 8
Dust a clean countertop generously with semolina flour, then turn the dough out onto it by gently tipping the bowl and letting it slide out in one piece, being careful not to deflate it.
- 9
Gently shape the dough by folding the top third down toward the center, pressing lightly; fold the bottom third up and over, then fold the left and right thirds over the center, creating a round bundle, keeping the seam side down.
- 10
Place the shaped dough seam-side up in a floured banneton proofing basket (or a colander lined with a floured towel); dust the exposed surface with more semolina and cover with a damp towel.
- 11
Let the dough proof at room temperature for 2 to 3 hours until it feels puffy, or place it uncovered in the refrigerator overnight (up to 16 hours) for deeper flavor; cold dough is easier to score and develops a better crust.
- 12
Set the oven to 475°F and place a Dutch oven or covered baking vessel inside; preheat for at least 30 minutes until the oven beeps or light goes off and the vessel is screaming hot.
- 13
Carefully remove the hot Dutch oven using thick oven mitts, then quickly turn the proofed dough out of the banneton onto parchment paper seam-side up (it will flip itself), or directly onto a lightly oiled Dutch oven bottom.
- 14
Using a very sharp knife or bread lame held at a 45-degree angle, score the top of the dough with one long diagonal slash about 0.5 inches deep, or make a cross pattern; this helps the bread expand evenly.
- 15
Place the dough (still on parchment) into the preheated Dutch oven, then carefully pour 0.5 cup ice water into the bottom corner to create steam; quickly cover with the lid.
- 16
Bake covered at 475°F for 25 minutes, then remove the lid and bake uncovered for another 20 to 25 minutes until the crust is deep golden brown and sounds hollow when you tap the bottom with a knuckle.
- 17
Remove the bread from the oven and transfer it to a wire cooling rack; brush the warm crust lightly with the remaining 1 tablespoon olive oil, then let it cool completely (at least 1 hour) before slicing so the crumb sets.
Tools you’ll need
- large mixing bowl
- wooden spoon or dough whisk
- damp kitchen towel
- floured banneton proofing basket or colander
- Dutch oven with lid (4.5 to 6 quarts)
- parchment paper
- sharp bread knife or bread lame
- thick oven mitts
- wire cooling rack
- thermometer (optional, for monitoring dough temperature)
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