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Best Easy Pane di Altamura Recipe

Name: Best Easy Pane di Altamura Recipe
Total time: 300 min
Yield: 90 g
Ingredients: fine durum wheat semolina (semola rimacinata) 3.5 cups; water 1.25 cups; active sourdough starter (100% hydration) 0.5 cup; fine sea salt 2 tsp

Golden, semolina-crusted bread from Altamura with a moist, honeycomb interior is Italy's most acclaimed loaf. This mediterranean DOP bread is a family staple that stays fresh for days.

Cook 300 min Difficulty NORMAL 210 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

fine durum wheat semolina (semola rimacinata) 3.5 cups
water 1.25 cups
active sourdough starter (100% hydration) 0.5 cup

Seasonings/Sauce

fine sea salt 2 tsp

Nutrition summary

Carbohydrates 40 g 76%

Protein 6 g 12%

Fat 2.5 g 12%

Serving size 90g

Cooking steps

1

In a large bowl, combine the semolina and water. Mix until a shaggy dough forms, cover, and let rest for 30 minutes for autolysis.
2

Add the active sourdough starter and fine sea salt to the dough. Knead by hand for 10–12 minutes until smooth and elastic, ensuring salt and starter are well distributed.
3

Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise at room temperature (72–75°F) for 3–4 hours, stretching and folding gently once every hour.
4

Turn the dough onto a lightly floured surface. Shape into a rustic oval or traditional Altamura loaf shape (one-fold or two-fold), dusting with extra semolina for texture.
5

Transfer to a parchment-lined baking sheet, cover with a towel, and let proof for 2–3 hours until slightly puffy but not doubled. Preheat your oven with a baking stone or steel to 475°F.
6

Just before baking, mist the loaf with water. Bake at 475°F for 15 minutes with steam (add a pan of boiling water), then reduce to 430°F and bake 25–35 minutes, rotating halfway, until deep golden and the crust sounds hollow when tapped.
7

Cool completely on a rack to set the crumb before slicing to allow the characteristic moist, honeycomb interior to develop.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Pane di Altamura Recipe?

The core ingredient that defines Pane di Altamura's flavor and texture is fine durum wheat semolina (semola rimacinata). Its unique gluten structure and golden color create the characteristic crumb, rustic crust, and earthy taste of this classic Italian bread.

Q. What is the most important cooking step to achieve the bread's signature honeycomb interior?

Proper kneading and gentle stretch-and-folds during the initial rise are essential for developing gluten, while careful proofing at room temperature controls fermentation. These steps ensure the dough achieves a moist, honeycomb crumb, typical of authentic Pane di Altamura.

Q. How do I avoid baking a dry or dense Pane di Altamura loaf?

To prevent a dense loaf, avoid over-flouring and knead the dough thoroughly for elasticity. Make sure to let the loaf cool completely before slicing—this resting period allows moisture to settle and maintains the signature open, moist interior.

Q. How many calories are in each serving, and what is the carb-to-protein ratio?

Each serving provides about 210 kcal. The carbohydrate content is 40g per serving (76% of calories), while protein is 6g (12%), giving a moderately high carb-to-protein ratio ideally suited for a Mediterranean bread.

Best Easy Pane di Altamura Recipe

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