Altamura-style "High Form"
I revisited the all-durum Altamura-style bread yesterday. This kind of loaf has popped up here on TFL from time to time. It's one of those DOP protected names so you can't actually call it Pane Di Altamura bread unless you are in the right part of Italy, use local flour and a wood-fired oven, etc. So "Altamura-style".
Several shapes are made with the same dough, of which the "high form" and "priest's hat" are the most unusual. I prefer the high form, so that's what I made. The baking schedule is a little unusual, too. It's shaped into a preform and proofed covered only for 30 minutes or so (I used 45). Then it's turned into the final loaf and baked immediately. I followed that plan for this loaf.
It's a durum sourdough and uses durum flour from Baker's Authority. You can find links to videos on how it's made online and here on TFL. This bake was at 76% hydration, and another time I might lower it a little. This loaf used 500g durum flour and ended up weighing 875g, rather larger than I usually make.
Pictures, here we go!
I'm happy with the crumb. Sometimes with this kind of dough the crumb can be a little gummy but not this time.
I shared the loaf with our local bread bakery (run by people of Italian-American background) and they got very excited by it.