Next weeks project: Altamura bread, By Carol Fields
In classic Brooklyn Maltese form, I will build this up to fever pitch only to culminate with a disappointing finish.
The specialized ingredients are assembled and at the ready.
This 100% durum semolina flour bread, calls for a total hydration (including the C.Y. biga) is 89%.
After a bit of research I now know what the traditional shape is. I am thinking one traditional loaf, and the one rustic baggy.