Impasto del Pane di Altamura (Altamura Bread Dough)

Altamura bread, known for its unique flavor and PDO (Protected Designation of Origin) status, hails from the Puglia region of southern Italy. This bread is renowned for its hard durum wheat semolina base, characteristic thick crust, and long shelf life. The tradition of making Pane di Altamura dates back centuries and reflects the rich culinary heritage of Puglia. From my own personal experience, crafting this bread dough is a rewarding way to connect with Italian culture and history. Let me show you how I make this iconic dough.

Notes on What to Expect

This bread features a chewy crumb with a thick crust, perfect for soups or as a base for bruschetta. The fermentation process ensures a nutty and slightly tangy flavor, with the semolina lending a signature golden hue.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Time to Rise: 4–6 hours
• Total Time: Approximately 6–7 hours
• Ease of Cooking: Moderate
• Servings: Makes 1 large loaf or 2 smaller ones
• Calories per Serving: ~220 (per slice)
• Cost of Ingredients: Affordable
• Cuisine: Italian (Puglia)
• Course: Bread

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Kitchen scale (for accurate measurements)
• Stand mixer with a dough hook (optional)
• Clean kitchen towel
• Baking stone or sheet
• Parchment paper
• > Go get the must-have equipment and ingredients for making a Savory  # Pane di Altamura (Altamura Bread ) now.

Ingredients

• 500g durum wheat semolina (fine grind)
• 325ml lukewarm water
• 10g sea salt
• 5g active dry yeast or sourdough starter (~50g if using sourdough)
• > Go get the must-have equipment and ingredients for making a Savory  # Pane di Altamura (Altamura Bread ) now.

Method

1. Activate the Yeast
   If using active dry yeast, dissolve it in a small amount of the lukewarm water. Let it sit for 5–10 minutes until foamy.
2. Combine Ingredients
   In a large mixing bowl, mix the semolina, activated yeast, water, and salt. Stir with a wooden spoon until a rough dough forms.
3. Knead the Dough
   • By Hand: Transfer the dough to a lightly floured surface and knead for 10–15 minutes until smooth and elastic.
   • Using a Mixer: Knead with a dough hook on medium speed for about 8 minutes.
4. First Rise
   Form the dough into a ball, place it in a lightly oiled bowl, and cover with a kitchen towel. Allow it to rise at room temperature for 2–3 hours or until doubled in size.
5. Shape the Dough
   Gently deflate the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or a floured banneton for a rustic look.
6. Second Rise
   Cover the shaped loaf with a towel and let it rise for another 2–3 hours. It should become puffy but still hold its shape.
7. Preheat the Oven
   Place a baking stone in the oven and preheat to 220°C (430°F) for at least 30 minutes.
8. Bake
   Transfer the loaf to the preheated stone or baking sheet. Bake for 10 minutes at 220°C, then reduce the temperature to 200°C (390°F) and bake for another 35 minutes until golden brown.
9. Cool
   Let the bread cool completely on a wire rack before slicing.
   • > Go get the must-have equipment and ingredients for making a Savory  # Pane di Altamura (Altamura Bread ) now.

Variations and Tips

• For Gluten-Free Needs: Substitute durum wheat with a gluten-free bread mix and add 1 teaspoon of xanthan gum for better structure.
• Using Sourdough Starter: Replace yeast with sourdough and extend the rise times to 6–8 hours for a richer flavor.
• Flavor Enhancements: Add herbs like rosemary or a handful of black olives for a regional twist.
• > Go get the must-have equipment and ingredients for making a Savory  # Pane di Altamura (Altamura Bread ) now.

Nutritional Information (Per Slice)

I hope this guide has made preparing Impasto del Pane di Altamura seem a little less daunting. Have you tried making it before? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so don’t hesitate to leave your honest thoughts!