The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pane "Tipo" di Altamura

Lechem's picture
Lechem

Pane "Tipo" di Altamura

Durum Flour: 100%

Water: 70%

Salt: 2%

Durum Flour Starter @ 70% Hydration: 20%

My photography gets progressively worse!

A hard crust with a close but soft sweet crumb. Typical Altamura "style" bread. Sourdough made with durum wheat has no tang. A characteristic of this wheat. However when toasted and eaten with olive oil this bread is transformed from a mild sweet taste into something delicious. 

hreik's picture
hreik

Looks lovely.  Bet it tastes great also.

hester

Lechem's picture
Lechem

And slightly under proofed helped produce this ear. All in all a lovely loaf. Durum wheat is more sweet and doesn't bring out any tang even in a sourdough. A tough crust, close and soft crumb. Alone this bread is quite plain but toast it up and dip it into oil, traditionally olive oil, and the bread is transformed. Or top with tomatoes, drizzle with olive oil and sprinkle some basil. Not just because of the toppings but the food chemistry working together. 

Thank you Hester. 

alfanso's picture
alfanso

That is exactly what I found.  As much as I love a durum/semolina bread, 100% durum created too plain/boring a taste on its own, but was really great toasted.  The crumb looks to be about right, if I were to use my own run as any standard.

Lechem's picture
Lechem

You're not alone. It's just the characteristics of durum wheat. But when toasted something happens. It's magic. That is probably why Italians traditionally eat it the way they do. 

syros's picture
syros

Abe, that’s beauty! Waiting for the crumb shot and taste!

Lechem's picture
Lechem

Attaching photo now. Typical of durum sourdough. A bit under proofed coming out of the fridge and needed more time which I didn't have but I'm very happy with it. Please see my response to Hester for in depth detail on what to expect and how to bring out the most from this bread. 

alfanso's picture
alfanso

And a beautiful batard with great grigne.  However, you will never be able to walk within the high walls of Altamura with that photo in hand.  I hear that they still burn witches and warlocks at the stake.

When this bread was a hot topic 2 years ago on TFL, I made mine the same batard shape as yours.  So, next time we visit Apulia together we can go to Bari, Brindisi, Taranto and even Matera.  But we should never presume to venture within the walls of Altamura.

Lechem's picture
Lechem

I've got my disguise ready. Moustache and all. And should I get caught I've preempted them with my use of "Tipo". I was considering the traditional shape however I spent too long making this for it all to go south. 

That sounds like a wonderful trip and if we can make it happen it'll be something I can check off my bucket list. 

Thank you Alan. 

P.s. just bought some barley flour and flakes. You've helped start something. 

hreik's picture
hreik

Will have to try it.  Thanks

HansB's picture
HansB

Very nice Abe!

Lechem's picture
Lechem

Gotta make a lovely pizza dough. 

syros's picture
syros

I make a really good pizza dough and have put semolina in it but never the durum flour - the semolina was fine but not a flour consistency. So share the recipe!