I liked in the video when the baker said when burning the wood that if you were to close the door either the flames go out or the oven explodes!
Baker's yeast is a common ingredient in the all the bakeries of Matera and Altamura. Like the presenter said, the addition of yeast improves the crumb, which makes sense. The solely sourdough version is rarely made but if it is, the sourdough is actually old dough which probably had baker's yeast added anyway. It is a common practice in these bakeries to regenerate the sourdough this way, by refreshing the leftover from a previous batch.
Ah, they look good. I've made Altamura-style bread several times, and I've got several kinds of durum flour waiting for me to get back to them. I like their flavor and mouth feel.
Thanks for posting. It looks like I did a decent job shaping my huge Matria bread.
Will F.
I thought you'd like that Will! Your Matera bread is legendary!
Here's another good vid from Italia Squisita:
Michael
I have to try making that stuffed Neapolitan priest hat pizza!
That huge loaf is really something! Interesting that this bakery adds baker's yeast even though the dough is leavened with a sourdough starter.
Indeed those big loaves are grand and impressive!
I liked in the video when the baker said when burning the wood that if you were to close the door either the flames go out or the oven explodes!
Baker's yeast is a common ingredient in the all the bakeries of Matera and Altamura. Like the presenter said, the addition of yeast improves the crumb, which makes sense. The solely sourdough version is rarely made but if it is, the sourdough is actually old dough which probably had baker's yeast added anyway. It is a common practice in these bakeries to regenerate the sourdough this way, by refreshing the leftover from a previous batch.
I had lost this in a forum post. Recently I found it using search and added the link to my blog.
Ah, they look good. I've made Altamura-style bread several times, and I've got several kinds of durum flour waiting for me to get back to them. I like their flavor and mouth feel.
TomP
I blogged that 100% semolina bread also. It turned out well also. However, I enjoyed the Matera bread bake more due to the lower hydration.