Pane di Altamura

Ingredients

• 3.5 cups durum wheat flour (semolina rimacinata)
• 1.5 cups water
• 1.5 teaspoons salt

Instructions

1. 1

   Pour 3.5 cups durum wheat flour into a large bowl. Make a well in the center by pushing flour toward the sides with your hands, creating a crater about 4 inches wide.

2. 2

   Pour 1.5 cups water into the well, then sprinkle 1.5 teaspoons salt over the water. Using your fingertips, mix the flour and water together by rubbing your fingers in the well and pulling flour down from the sides until a shaggy, wet dough forms.

3. 3

   Knead the dough in the bowl by folding it over itself repeatedly—push the dough away from you with the heel of your hand, fold it back toward you, rotate the bowl a quarter turn, and repeat. Continue for 10 minutes until the dough is smooth, elastic, and springs back when you poke it.

4. 4

   Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature (68–72°F is ideal) for 16–18 hours until it doubles in size and the surface is bubbly and dimpled.

5. 5

   Dust a work surface generously with durum flour. Flip the dough out onto the surface, gently stretching it into a rough oval about 10 inches long and 6 inches wide; the dough should feel airy and gas-filled.

6. 6

   Fold the dough lengthwise—bring one long edge toward the center, press gently, then fold the other long edge over it to create a seam down the center. Flip it seam-side down and rock it gently back and forth on the work surface to tighten the surface, about 30 seconds.

7. 7

   Place the shaped dough on a piece of parchment paper, dust the top lightly with durum flour, and cover loosely with plastic wrap. Let it rest at room temperature for 4–6 hours until it increases noticeably in size and jiggles slightly when you shake the parchment.

8. 8

   Set the oven to 450°F and place a Dutch oven (with lid) inside. Wait 45 minutes until the oven indicator light or beep confirms it has finished preheating and the Dutch oven is very hot.

9. 9

   Carefully remove the hot Dutch oven from the oven. Slide the dough (still on parchment) into the Dutch oven, then cover with the lid. Bake covered for 30 minutes; you should hear the dough steam and crackle inside.

10. 10

    Remove the lid from the Dutch oven and continue baking for 18–22 minutes until the loaf's surface turns deep golden brown, the color of caramelized honey, with darker brown on the highest points.

11. 11

    Remove the Dutch oven from the oven and slide the loaf out onto a wire rack or clean kitchen towel. Let it cool completely at room temperature for at least 1 hour before slicing; this allows the crumb to set.

Tools you’ll need

• large mixing bowl
• plastic wrap
• work surface or cutting board
• parchment paper
• 5- or 6-quart Dutch oven with lid
• wire rack or clean kitchen towel

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