Altamura Bread is a traditional type of bread that comes from the city that has the same name. Altamura is located in the south part of Italy in Puglia. This type of bread has an unmistakable taste: it has a yellow colour, a crunchy crust and a soft breadcrumb. Altamura Bread is the first bread that in Europe is defined as DOP product that means denomination origin protected. One of the best properties of Altamura Bread is its durability; indeed traditionally it was prepared for the peasant that had to work for weeks in the fields. If you want to prepare it at home you should remember that the dough should be knead very well until it results completely homogeneous.
INGREDIENTS (for 600 g of bread):
500 g or 1 pound of durum flour
300 ml or 1 and ¼ cup of water
16 g or 0,56 ounces Powder yeast for bread
1 teaspoon of salt
1 teaspoon of sugar
PREPARATION TIME: 20 minutes and 4 - 5 hours of rising
COOKING TIME: 20 - 30 minutes
PREPARATION
Put in a bowl the flour, the yeast, the salt and the sugar, mix them together.
Then little by little add the water and start to mix.
Don't add all the water immediately but time by time so in this way white your are working the dough and you feel it's consistency you can understand if the water is enough, too much or too less. You have to consider that the dough shouldn't be too dry but it should be a little bit humid and attach to your hands. Work the dough for at least 10 minutes to obtain a homogeneous and soft mixture. When you think that the dough is ready let stand it for rising in a bowl, make a cross in its surface
and cover with a wet towel. After more or less 3 - 4 hours the dough should be doubled. At this point work again the dough and prepare it to bake it. Put a sheet of baking paper on the baking pan, divide the dough in 2 round pieces, and make some incision with a knife on the surface and sprinkle abundantly with flour.
Let them rise again for 30 minutes 1 hour and then bake for 25 - 30 minutes at 250 C or 482 F. To check if the bread is ready you can use spaghetti, insert it at the centre of the bread, when you remove it if it is dry that mean that the bread is well cooked otherwise it needs some more minutes.
BUON APPETITO!
INGREDIENTS (for 600 g of bread):
500 g or 1 pound of durum flour
300 ml or 1 and ¼ cup of water
16 g or 0,56 ounces Powder yeast for bread
1 teaspoon of salt
1 teaspoon of sugar
PREPARATION TIME: 20 minutes and 4 - 5 hours of rising
COOKING TIME: 20 - 30 minutes
PREPARATION
Put in a bowl the flour, the yeast, the salt and the sugar, mix them together.
Then little by little add the water and start to mix.
Don't add all the water immediately but time by time so in this way white your are working the dough and you feel it's consistency you can understand if the water is enough, too much or too less. You have to consider that the dough shouldn't be too dry but it should be a little bit humid and attach to your hands. Work the dough for at least 10 minutes to obtain a homogeneous and soft mixture. When you think that the dough is ready let stand it for rising in a bowl, make a cross in its surface
and cover with a wet towel. After more or less 3 - 4 hours the dough should be doubled. At this point work again the dough and prepare it to bake it. Put a sheet of baking paper on the baking pan, divide the dough in 2 round pieces, and make some incision with a knife on the surface and sprinkle abundantly with flour.
Let them rise again for 30 minutes 1 hour and then bake for 25 - 30 minutes at 250 C or 482 F. To check if the bread is ready you can use spaghetti, insert it at the centre of the bread, when you remove it if it is dry that mean that the bread is well cooked otherwise it needs some more minutes.
BUON APPETITO!
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