The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

dabrownman's picture

Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

We were inspired by Varda’s recent Priests Hat  Altamura Style Bread Revisited here: 


and thought we would convert it to our new, nearly normal, 3 day, multi-grain with sprouts and seeds process – no nuts this time.  We reduced the semolina and added some; rye, 6 grain cereal, white WW, AP and bread flour. 

 I suppose we like the way the dough was shaped the most and what drew us to this take onAltamurastyle bread.  With our college age daughter home for the summer, she wanted to learn how to bake and cook so when she moves off into her apartment next year she won’t starve.  So she learned some French slap and folds and regular S& Fs on this loaf.   But didn’t make it out of bed early enough to do the unusual Altamura Priest’s Hat shaping.

 The dough rose well during the 20 hour retard period in the refrigerator and, after coming to room temperature the next morning, it nearly folded itself into the hat shape.  At about 2 ½ hours it was ready for the oven having passed the poke test.

 The crust browned very nice and dark, the way we like it, the seeds and sprouts were popping out here and  there.  Best of all the crust was very tasty. The crumb was fairly open with all the whole grains, seeds, and sprouts but the taste and texture were just great.  We really like how this bread tastes.  The SD tang was deep and complex so the 3 day process worked.  Can’t wait to taste it tomorrow.  Formula and methods follow the lunch shot.

It took years of genetic engineering to get a home grown heirloom tomato color to match Green Rooibos, Honeybush, 4 Fruit Tea but even longer to get the same tonato to match the shape of Altamura 'Priest's Hat' Bread.

Semolina, Rye and WW Bread With Sprouts, Sunflour and Chia Seeds     
SD StarterBuild 1Build 2 Build 3Total%
SD Starter2000203.48%
Starters %   
Levain % of Total 19.98%   
Dough Flour %   
6 Grain Cereal5011.11%   
White WW5011.11%   
Bread Flour10022.22%   
Dough Flour450100.00%   
Dough Hydration73.78%    
Multigrain Sprouts %   
Total Sprouts4510.00%   
Add - Ins     
Sunflower Seeds4510.00%   
Total Flour575    
Total Water432    
T. Dough Hydrat.75.13%    
Hydration w/ Adds75.13%    
Total Weight1,126    


Start the sprouts by soaking the berries in water for 5 hours then spread them out on a damp paper towel, cover with another paper towel and then cover in plastic.  Set aside to sprout until needed – about 1 ½ days.

Start the SD levain build by following the 3 builds 3 hours apart and then refrigerate overnight.

Start the autolyse by combining the flour and water in the mixing bowl, cover with plastic and refrigerate for 24 hours.

Remove the levain and autolyse from the fridge and allow them to come to room temperature - about 90 minutes.

Mix with a dough hook, the levain and the autolyse in the mixing bowl on KA 2 for 4 minutes add salt and continue kneading for an additional 2 minutes .  Place in a well oiled bowl to rest for 15 minutes.  Do a few minutes of French slap and folds and let rest for 15 minutes, then do 4 S&F on 15 minute intervals.  Add the sprouts and seeds on the 3rd S&F and allow to rest for and ferment for 1-2 hours after the 4th.  Form into a boule and refrigerate overnight.

 Remove from refrigerator and allow dough to come to room temperature – about 90 minutes.  Flatten gently into a 8 x 18 rectangle and form into a priests hat by folding in half  from the short end and sealing the top edge.  Then fold up from the short end again but only go ¾ of the way up sealing the top and sides.  Allow to proof on parchment paper, on a peel, inside a trash bag until it passes the poke test about 90 minutes.

 Preheat oven to 500 F with steaming method and stone in place for 45 minutes.  Slide hat onto the stone and turn the oven temp down to 425 F after 4minutes.  Allow to steam for another 12 minutes.  Remove steam, turn down to oven to 425 convection this time, and allow bread to bake turning every 8 minutes, 120 degrees, until center reaches 205 F.  Turn off oven and leave on stone for 10 more minutes, with the door ajar, too allow skin to crisp up.  Move to wire rack to cool completely.




varda's picture

with that lovely plate with berries and mushrooms.    And nice fold.   -Varda

dabrownman's picture

lovely, the bread tasty but the tomatoes that looked like very special multi; grain bread and tea - were to die for!  The bread folded itself after watching the video but next time Iwill shape it slightly different than the traditional way.  You were some good inspiration for this bake.

isand66's picture

Great looking bread as usual.

I love your tomatoes....I have some similar ones growing in our small greenhouse ready to go in the ground this weekend.
I'm a ways off before I can have some with a sandwich though!


dabrownman's picture

The 12 tomato plants this year, which should produce well until mid June, are all completely and totally dead.  This is the first time I grew from seed all heirloom varieties - yellow, purple and black and didn't plant any hybrids and genetically altered varieties.  The heirlooms are not resistant to; disease, heat, cold, mildew, drought, bugs or overewatering or anything else.  The least little thing will kill them off in mass before you can do anything about it.  Hope you have better luck!

Still,  the few tomatoes that we did get were the tastiest ever.

SylviaH's picture

Very nicely done!  The crumb looks beautiful with all the grains, color and texture. What a delicious looking really got me too, with the tea.  Nice choice.   I know how delicious that tastes!  I'm a regular at Teavana for fresh stocking up of tea.  I drink hot tea every morning but especially love the iced fruit and herbal tea's.


dabrownman's picture

kind words Sylvia and double thanks for sandwich bun recipe that I converted over to YW to make hamburger buns and cinnamon rolls out of the same dough.  Now I can split the batch in half and not have too many of either :-)

I too love hot tea in the morning in the winter and all day long and cold tea for the hot AZ summers.  So as a pay back, here is the recipe for this fine summer tea that has such a beautiful color and naturally  hardlysweet fruity taste.

1 tsp of Teavana Green Rooibos and Peach (now sadly discontinued at my Teavana - Green  Rooibos is hard to find)

1 tsp of Honeybush (we  get ours at the 4th AVE Grocery  CO-Op in Tucson.)

1/2 tsp of Jicama flowers (where the beautiful color comes from)

1 tsp each of Whole Foods loose flavored teas  - Mango, Raspberry, Passion Fruit and Peach

Heat 700 grams of water in the microwave on high for 5 minutes (make sure to put a wood chop stick in the water to keep it from exploding. ) I use my plastic French coffee press made by Bodum for this - it's horrible at making coffee but the greatest at making tea.  When the water is hot put the tea in and hold it 1" under water with the metal press/strainer part of the Bodim - steep for 10 minutes.  Fill a 1/2 gallon drink container half full of ice cubes.  When the 10 min is up, press the tea leaves slowly up and down the press a couple of times and the press down.  Pour the hot concentrated tea over the ice and refrigerate.  A very nice tea indeed.  Enjoy!

SylviaH's picture

I also love the Rooibos tea, one of my very favorite.  I have not yet purchased the green rooibos..maybe it's in some of the mixed fruit and rooibos mixes I have purchased.  I love the color of the iced daughter now makes the iced teas for the kids 'teens' much healthier than soda's.

I'm glad you like the sandwich buns.  Using the dough for cinnamon buns sounds very nice..I'll have to give that a go, next batch of dough I'll make some extra.  I have also made them with a liquid levain, just winged out the batch.  I should have left out the little added yeast, they didn't need it.. 'sorry I have a problem with my links working...I'm no good on my Mac.. maybe because I'm on Chrome...anyway, they turned out very tasty.

Thanks again for you formula's.