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Pane di Altamura is a traditional Italian bread that hails from the Apulia region, specifically the town of Altamura. Renowned for its rustic flavor and unique texture, this bread is made using high-quality durum wheat flour and has a distinct crust that makes it perfect for pairing with various dishes. Whether you’re enjoying it with olive oil, cheese, or as part of a sandwich, Pane di Altamura is a delightful addition to any meal. In this article, we will guide you through the process of making this authentic Italian bread at home.
Ingredients
- 500g durum wheat flour (semolina)
- 350ml lukewarm water
- 10g sea salt
- 5g active dry yeast
- 1 teaspoon honey (optional)
- Extra flour for dusting
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the lukewarm water, honey, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy. Gradually add the durum wheat flour and sea salt, mixing until a shaggy dough forms.
Step 2: Knead the Dough
Transfer the dough onto a floured surface and knead for about 10-15 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little extra flour as needed.
Step 3: First Rise
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Step 4: Shape the Bread
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a round loaf. Place the shaped dough on a baking sheet lined with parchment paper.
Step 5: Second Rise
Cover the loaf with a cloth and let it rise again for about 30-45 minutes, until it puffs up slightly.
Step 6: Preheat the Oven
While the dough is rising, preheat your oven to 220°C (428°F). Place a shallow pan of water at the bottom of the oven to create steam, which will help develop a crispy crust.
Step 7: Bake the Bread
Once the oven is hot, make a few slashes on the top of the loaf using a sharp knife. This allows the bread to expand while baking. Bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 8: Cool the Bread
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set properly and enhances the flavor.
FAQs
What is Pane di Altamura?
Pane di Altamura is a traditional Italian bread made from durum wheat flour, known for its unique flavor and texture, originating from the town of Altamura in Apulia.
Can I use regular flour instead of durum wheat flour?
While you can use regular all-purpose flour, the authentic taste and texture of Pane di Altamura come from using high-quality durum wheat flour.
How should I store Pane di Altamura?
To keep your Pane di Altamura fresh, store it in a paper bag at room temperature. Avoid plastic bags, as they can make the crust soft.
Can I freeze Pane di Altamura?
Yes, you can freeze Pane di Altamura. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months.
What can I serve with Pane di Altamura?
Pane di Altamura pairs well with olive oil, cheeses, cured meats, and can also be used for sandwiches or bruschetta.
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