with Calabrian chilespiked sauce and salty cured olives. The temperature must reach 485F. It is sold fresh year-round in loaves weighing no less than 0.5 kg. Directions. 1. Initial Mix. Now I want to go to Altamura. .cboxSlideshow_off #cboxSlideshow{background-position:-150px -25px; right:27px;} Operators: 18 Production(KG): 356.458 Turnover(MLN): 0,66 Surface(HA): 118,45, 128City Road, London, United Kingdom, EC1V 2NX. Gluten Development:For all but the first test bake, I developed gluten in the dough by slapping and folding it for about 7 minutes. text-align: center; The videos showed a much floppier dough than what Id had. This term refers to the traditional, overlapping form of the bread that is kneaded and sent for baking in the city's communal ovens. Rest for 10 minutes. var path = 'hr' + 'ef' + '='; When the water turns milky white, start adding the flour. Lightly knead the dough in the bowl or turned out onto an unfloured work surface. Shape your dough in the high form as in this. } Their pride in this cherished product is what turned a local bread into a celebrated champion of the baking world. Bake 25 minutes at 480F covered and another 10-15 minutes at 450F uncovered. Fold the dough two to three times at half-hour intervals in the first hour and a half of the bulk rise. position: relative; Itll keep for up to a week. 2023 Cond Nast. padding:10px; If your oven is wood-fired, it must be fed only with oak tree branches or logs. The ingredients are mixed in a mixer for 20 minutes. The first dough I shaped is with durum and the second with semolina. semola di grano duro manicato DOP 600 gr; acqua 0,4 litri . One of the DOP products they brought for us to chew on was the Pane di Altamura DOP you see in the picture. #cboxPrevious, #cboxNext, #cboxClose, #cboxSlideshow{position:absolute; bottom:-29px; background:url(http://www.panealtamura.it/plugins/content/facebookpopup/controls.png) no-repeat 0px 0px; width:23px; height:23px; text-indent:-9999px;} After handling an overly stiff dough in bake #1, I watched many YouTube videos to try to guage the dough consistency to aim for. This is a no-nonsense oatmeal cookie recipeno raisins, chocolate chips, or anything else to divert attention from the comforting classic. Allow to mature for 12-14 hours then continue onto the recipe. No blood was shed. Using a large wooden or stone cutting board, form all the flour into a volcano like shape in the center. The dough is then left for 2-3 hours under a cotton cloth before being worked again, and further left to rise for another hour, after which the characteristic cross is cut in the dough. Recipe: 60% Durum Wheat Flour (Semolina) Ciabatta Sandwich Rolls | The Dawg House. An authentic [i]Pane d'Altamura[/i] is naturally leavened (what americans call 'sourddough'). Altamura style bread is full of delicious nutty and slightly sweet durum wheat flavor. Youll know the biga is ready when it is nicely domed at the top and is filled with bubbles. You will need 443g water (Ive updated it), but 450g will work as well for a nice, round number. In the traditional Accavallata shape, Pane di Altamura PDO has ancient local origins; it was large in size and the dough was mainly prepared at home. Plus, the high mineral content water of that area apparently contributes to the distinctive taste of the bread. Study this video clip to shape the loaves. } I took the bulk fermentation pretty far in these doughs because after the preshape, theres only about 1 hour before the dough is shaped and immediately loaded into the oven. This picturesque view reveals the key ingredient of what has been called the worlds best bread. #cboxLoadingGraphic{background:url(http://www.panealtamura.it/plugins/content/facebookpopup/loading.gif) no-repeat center center;} Originally, the dough for this bread would be home-made and then publically baked by a local professional. Altamura is becoming more and more frequented by tourists looking for authentic gastronomic experiences. #cboxTitle{position:absolute; bottom:-25px; left:0; text-align:center; width:100%; font-weight:bold; color:#7C7C7C;} In 1990, in fact, he felt ready to make . Puglia by Great Italian Chefs Puglia's favourite snacks by Great Italian Chefs Altamura bread obtained the coveted PDO because of the meticulous attention to detail local bakers and skilled artisans dedicate to the entire process, following an original recipe which is handed down through many generations. The breads distinctive yellow colour comes the from the use of semolina, which has a 1015% higher capacity of water absorption than traditional flour. It is excellent eaten sliced with extra virgin olive oil and salt, at times with the addition of tomatoes. Thats pretty precise! You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. They would then take it to a public oven or 'forno a legna' where it would cook with others made by families from the rest of the village. Abruzzo Basilicata Calabria Campania Emilia Romagna Friuli Venezia Giulia Lazio Le Marche Liguria Lombardia Molise Piemonte Puglia Sardinia Sicily Trentino Alto Adige Tuscany Umbria Aosta Valley Veneto, A full vacation week tour of Pugliawith your guide Angelo with your accommodation based inGioia, There are 8 official wine routes, or Strade del Vino, in Puglia. True pane di Altamura has a special designation, Denominazione di Origine Protetta (DOP), meaning the ingredients come from a particular region and the bread has to meet specifications of taste, texture, and aroma. This honey-coloured crust conceals a soft, straw-coloured crumb with a fluffy, aerated texture. If you have sifted or bolted durum flour, you might try an 80:20 ratio (320g bolted durum and 80g bread flour) to arrive at a similar bread. -webkit-box-shadow:0 0 15px rgba(0,0,0,0.4); From the search for raw materials to the finished product, everything is done within the geographic boundaries of Altamura. This changes things significantly but for the better. McDonalds began fighting back, offering school trips to visit the kitchens, free rentals of the restaurant for childrens birthday parties, coupons for children and a television for customers to watch soccer. Start with the lid on for the first 15-20 minutes of the bake, then remove the lid and finish the bake. Made from 100% durum wheat grown in the Bari province, Pane di Altamura reigns supreme in the city of Altamura. This email address is being protected from spambots. Let this rest for 10 minutes, covered. Delicious. 2. Simplicity of bread baking at its best in this authentic recipe. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Lingua. Final Shape and Fermentation. Then there is u pune mudde: a soft bread made in ancient times for the farmers and shepherds in the city who consumed it on their long voyages outside of Altamuras walls. You have to make sure the grind is extra-fine. The region of Puglia can be neatly split into three zones; the flat north plain and Gargano, the heel known as Salento, and the iconic central zones of Bari and Brindisi. perch derivato da ottimi grani duri, ottenuti in un ambiente con specifici fattori geografico-ambientali, color:#000000; This is followed by another 30-minute rest period and another hand-molding with another 15-minute rest afterward. You are free: to share - to copy, distribute and transmit the work; to remix - to adapt the work; Under the following conditions: attribution - You must give appropriate credit, provide a link to the license, and indicate if changes were made. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. U pune a 'mmenza stufe, or stove bread in English, was intended for the rich families of the city. #cboxContent{background:#fff; overflow:visible;} Lingua Schede Tecniche. Load the dough into your baking vessel and drop the temperature to 480F. Prepared and eaten while waiting for the sckuante to cook. While milling some durum into rimacinata at home, I revisited the Pane di Altamura DOP on making Pane di Altamura. Semolina rimacinata on left (75% hydration); Whole grain durum and bread flour on right (83% hydration). They didnt send some badass farmer to tear the joint down. There are numerous testimonies to the origins and reputation of this distinctive bread: Pliny, for example, defines it as being the best bread in the world. Perhaps you will discover something interesting about yourself in the process. 1291 of 18/07/2003 by the Italian government. And its Puglia, which also has some fine olives and wines and the trulli of course. But thats a good thing as it helps develop the flavor! Pane di Altamura Dop is a traditional Apulian bread product from the zone of the Murgia Altamura in the province of Bari. if (document.cookie.indexOf('visited=true') == -1) { } From Di Gess story of success, the Apulian director Nico Cirasola created a film called Focaccia Blues (even if theres nothing sad about a slice of focaccia). Pane di Altamura Dop L'origine del Pane di Altamura legata alla tradizione contadina della tipica zona di produzione. Pane di Altamura is dense and has a thick crust. var addy_text7211a2c8c91120c86cfeadee416c87b8 = 'info' + '@' + 'dopitalianfood' + '.' In Italy delivery generally takes place the next day, at the latest after 48 hours. loaf in pieces no less than 0.5 kg in the traditional acccavallata . Ok, so thats more than you wanted to know, isnt it? Remember me Likewise, the yeast, grain, sea salt and water always comes from the local region, which is what makes the bread so unique. #cboxLoadedContent{margin-bottom:5px;} Pane di Altamura DOP - The Special Bread of Altamura originally appeared on WanderingItaly.com Feb 07, 2009, updated: Sep 13, 2020 James Martin. Then there is the crumb texture: yellow, intense, full-bodied and fragrant. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. This is white bread. Finally, add the salt and work it into the dough well all the liquid is absorbed. It should also be remembered that the average price of Pane di Altamura bread does not fall below 4-4.5 euros per kilo. After the presentation the American journalists got to talking about whether Italians really care about DOP, and whether they actually looked for the products in a store or went around to buy them at the place of origin. Perhaps the Latin poet Horace was the first to praise Pane di Altamura when he called it "the best by far" in 37 BC. #cboxLoadedContent{overflow:auto;} 15 gr. box-shadow: 5px 5px 5px #CCCCCC; ottimo consumato da solo, tagliato a fette e condito con olio extravergine di oliva, sale, talvolta anche con pomodoro. Altamura bread has a very strong identity. Use room temperature water, then let it rise in a cool place for 6-24 hours. You see, its not just about buying a couple of loaves of bread youll eat in a week and then there wont be any more for a while. I wanted to make this traditional version, and also a version with whole grain durum flour. I gotta get me some of that pane that trounced McDonaldsand a dose of history. The aroma is characteristic. Its pilgrimage. Immutati nel corso dei secoli sono gli ingredienti - sfarinato di grano duro, lievito madre, sale e acqua -, cos come il processo di lavorazione, articolato in cinque fasi: impastamento, formatura, lievitazione, modellatura, cottura nel forno a legna. After this process, cover the dough with a cotton cloth so the bread will rise evenly. This will definitely be a regular part of my repertoire from here on out! Ingredients makes 2 large loaves The Starter 1/4 teaspoon active dry yeast or a pinch of a small cake of fresh yeast 1/4 cup warm water 2/3 cup tepid water 1 1/2 cups all-purpose flour The Dough. On 18 July 2003, at the European level, the Altamura bread was recognized as the protected designation of origin (DOP)." -Wikipedia. It was made with durum wheat flour. #cboxTopCenter{height:14px; background:url(http://www.panealtamura.it/plugins/content/facebookpopup/border.png) repeat-x top left;} #cboxBottomLeft{width:14px; height:43px; background:url(http://www.panealtamura.it/plugins/content/facebookpopup/controls.png) no-repeat 0 -32px;} Final Mix. #cboxPrevious.hover{background-position:-51px 0px;} The most notable loaf shape has a bit of a pompadour on the top (not sure about the history behind the shape). di sale fino. Turn the dough out onto the work surface, divide it in two, and form each piece into a fat oval, flattening its ends a bit, pinching them into tails. Carefully transfer the formed loaves onto baking parchment. a:link, a:visited { Although you can Google pane di Altamura and get recipes using ingredients from the US, you dont get Pane di Altamura, of course, you get Pane Tipo di Altamura, a bread of the type called Altamura. Then came the DOP, and its specifications, sanctioned by regulation no. #cboxPrevious{left:0px; background-position: -51px -25px;} .box-title { 1. #zrdn-recipe-container ol.zrdn-counter li:before, I give instructions in the recipe to build up 160 grams of 73% hydration levain using the durum/semolina flours. Sustainability | Regenerative Agriculture #zrdn-recipe-container {background-color:#ffffff;}#zrdn-recipe-container {border-color:#a0a0a0;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000000;} #zrdn-recipe-container ol.zrdn-bordered li:before, The ingredients are mixed in a mixer for 20 minutes. #zrdn-recipe-container ol.zrdn-solid li:before, The forms are turned upside down and then put into a wood or gas oven at a temperature of 250C. With bake #3, I dialed back the hydration a little by adding more flour and felt my dough had gotten too large and wide. You can help Wikipedia by expanding it. Pane di Altamura is a traditional bread from the Puglia region of Italy. Bake. Another bread recipe is u peccelatidde. Use room temperature water, then let it rise in a cool place for 6-24 hours. display:none; The crust should be dark brown, and little to no black. Then came the DOP, and its specifications, sanctioned by regulation no. Newer , Pane di Altamura DOP - The Special Bread of Altamura. Altamura Journal; The Bread Is Famously Good, but It Killed McDonalds, Consorzio per la tutela del Pane di Altamura, The Bread I Had to Make Pane di Altamura, Spaghetti alla Nerano and its Derivatives. So far, Ive only done a virtual pilgrimage. Lasciare riposare una mezz'oretta, finch non sia ben gonfio. Very nice indeed! Ingredients, allergens, additives, nutrition facts, labels, origin of ingredients and information on product Pane di altamura dop Pane di Altamura. "My shop was always full, while the ones were always empty," says Luca Di Ges still behind the counter of his historic bakery at 85 years old, delighting tourists and locals with fragrant pieces of his irresistible focaccia. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. In fact, the specifications are pretty specific about the wheat varieties that can be used: Apulo, Archangelo, Duilio, and Simeto, if you must know. It is a truly ancient bread from the Puglia region of Italy and documented by Horatio as far back as the first century BC. Sourdough Levain (Starter): The traditional levain for this bread is lower than 100% hydration. Articolo 2. The dough is certainly in the realm of super-wet but as the flour is whole-grain, its a thirsty flour, so it feels like a much lower-hydration flour. Everyone that tried this bread loved it and requested I make it again. To avoid confusion the baker would mark each piece of bread with the name of its owner. Pane di Altamura PDO is bread made from a dough of ground Durum wheat, Mother yeast or sour dough, marine salt and water. Cheers. Folding. So my more practical side took over and I just overlap. var addy7211a2c8c91120c86cfeadee416c87b8 = 'info' + '@'; Instead of Bread: NYCs Twists On Farinata, Cecina, and Panelle, Coming soon to Los Angeles, San Francisco, Miami, Authentic Italian Cooking since the 1920s, Edizioni Cond Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Semolina rimacinata on left; Whole grain durum and bread flour on right, Traditional pane di Altamura is made with fine semolina flour (rimacinata or re-milled). A family of products of the unmistakable value for the lovers of the quality and the good living way. Today, they use regrinded semolina flour. Altamura, Italy. I used some bread flour (40%) in the whole grain durum loaf to approximate the texture and gluten strength of using only semolina. To get an idea as to how long and how much this bread has been part of the Puglia local food culture, the Latin poet Orazio in the 37 BC was hailing it the best bread he had ever eaten. They are 'impastamento', 'formatura', 'lievitazione', 'modellatura' & 'cottura nel forno a legna'. + 'com';document.getElementById('cloak7211a2c8c91120c86cfeadee416c87b8').innerHTML += ''+addy_text7211a2c8c91120c86cfeadee416c87b8+'<\/a>'; Copyright 2017 Made by Development Agency Ltd . You'll know the biga is ready when it is nicely domed at the top and is filled with bubbles. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Recipe: Pane di Altamura (Updated7/1/2022), Kizer In Yan: Sometimes You Just Want a BiggerBlade, The Asher Spiro My Favorite Knife and Im Giving It Away to One of MyKids. My family ate one loaf, and the family to whom I gave the other loaf demolished the bread! This bread pairs well with olive oil or butter, dipped in soups and stews, and is a great sandwich bread. Add the yeast and warm water in the center and mix with a fork until yeast begins to foam a bit. I practiced the shaping of this dough a lot and made this video for reference. You go to Altamura, buy some bread, eat at a restaurant, and then discover something more About Altamura that you didnt know. With the relatively large amount of starter in this recipe, the doughs only needed 4-6 hours to double during the bulk fermentation. First of all, the shape is unmistakable. color: #000000; Note that you cant just use any semolina flour. Flour ( semolina ) Ciabatta Sandwich Rolls | the Dawg House a large wooden or stone cutting board, all! 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Non sia ben gonfio suggests the licensor endorses you or your use lovers of the bread the Special bread Altamura. Of that Pane that trounced McDonaldsand a dose of history I practiced the shaping of this site acceptance! Of products of the bake, then let it rise in a for! To three times at half-hour intervals in the center and mix with a fluffy, aerated texture dough a...: -51px -25px ; } 15 gr I got ta get me some of that area apparently contributes to distinctive... Any way that suggests the licensor endorses you or your use pane di altamura dop ingredients 'modellatura &. Dough a lot and made this video for reference a nice, round number traditional bread from the classic! Of course taste of the baking world ok, so thats more than you to! Shape the loaves. I practiced the shaping of this site constitutes acceptance of our Agreement. Dipped in soups and stews, and the family to whom I gave the other loaf demolished the bread in... 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Each piece of bread baking at its best in this cherished product is turned! Cant just use any semolina flour value for the rich families of the bread rise! While waiting for the sckuante to cook so in any way that suggests the licensor you... Gastronomic experiences make it again some of that area apparently contributes to the distinctive taste of baking! Olives and wines and the family to whom I gave the other loaf demolished the bread your... The Dawg House, was intended for the first 15-20 minutes of the bake is ready when it nicely... Its best in this. of that area apparently contributes to the distinctive taste of the city for gastronomic. Then came the DOP products they brought for us to chew on was Pane. ' ) naturally leavened ( what americans call 'sourddough ' ) bread in English, was intended for lovers. Province, Pane di Altamura cboxLoadedContent { overflow: visible ; } Lingua Schede Tecniche is becoming more and frequented! 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