The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe for Altamura?

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summerbaker's picture
summerbaker

Recipe for Altamura?

One of my favorite multi-purpose breads is the Italian bread, Altamura.  However, I have never made it myself and am now hoping that someone out there knows of a good recipe.  Quite a few recipes come up in a Google search, but I trust the folks here on TFL to be more likely to come up with a winner!  Don't feel obligated to write up the whole recipe; a source would be much appreciated.  Thanks!


Summer

Mini Oven's picture
Mini Oven

check here first for some corrections to the book:


http://www.thefreshloaf.com/node/7473/dan-leader039s-altamura-semolina-sourdough


I suggest golden semolina if you can get it.


Recipe:


http://mzkitchen.com/?p=376

summerbaker's picture
summerbaker

Thank you so much for the great recipe link.  I had no idea that the process of making Altamura is so advanced.....  To think that today I'm in the process of making the relatively simple Rustic Country Bread from King Arthur and sweating over how it will come out.  Altamura will probably give me a heart attack!  Thanks for the corrections link as well.  That should at least save me from having a headache along with my heart attack!


Summer

dghdctr's picture
dghdctr

If you go to this site, you can follow a link to their well-researched formulas for Italian breads, including pane Altamura:


www.theartisan.net

summerbaker's picture
summerbaker

Thanks for the tip, however I went to The Artisan and searched around but could not find the recipe for Altamura.  I saw lots of other interesting Italian breads, though!  I put in an email to them a couple of days ago asking if I may have been searching incorrectly but I haven't heard back yet.  Anyhow, their "faux pas" page is a hoot! 


Summer

dghdctr's picture
dghdctr

Sorry about that.  Coulda' sworn they had one.


Carol Field's The Italian Baker has a representative formula for Altamura bread.  Its quality depends a lot upon the quality of durum flour you use.  Be sure to use a long-fermented biga, and don't over-mix the dough, as flour from Durum wheat has less tolerance to long mixing than typical bread wheat.


And while I haven't baked Dan Leader's version yet, I'm pretty confident it would be good.


--Dan DiMuzio

summerbaker's picture
summerbaker

Thanks a lot for the advice on mixing and flour type.  This is info that you can't usually get from the directions for a recipe.


When I start a blog here at TFL I think Leader's Altamura will be my first post - might as well jump in the deep end!  Leader's and Field's books are in my Amazon cart and I might have to move them to the top of my list.


Summer

summerbaker's picture
summerbaker

Dan (and anyone else who is interested in Altamura), I just thought that you might like to know that I got an email from Marsha DeAngelis of The Artisan mentioning that though they do not have any recipes posted for Altamura, they do suggest several books which contain recipes for it.  They are as follows:

The Italian Baker by Carol Field


The Il Fornaio Baking Book by Fanco Galli


Flavors of Puglia by Nancy Harmon Jenkins


Of course you suggested the Field book and have likely heard of the other two, but I figured you might be interested in hearing what they had to suggest.   Thanks again for your ideas.


Summer