Altamura type bread - Pane tipo Altamura

[Biga:]

Altamura type bread - Pane tipo Altamura

Category: Yeast bread

Ingredients
Biga
Semola	120g
Water	80g
Fresh yeast	2g
Dough
Semolina	400g
Water	240g
Fresh yeast	8g
Salt	8g

Cooking method

• Bread is prepared in 2 stages:
• Biga:120g semola, 80g water, 2g yeast. Mix well and put in a glass jar for 18-24 hours.
• Dough: Dissolve the leaven and yeast in half the norm of water (120 g) of water, add 1/3 of the flour, mix well.
• Add salt at the end of the batch. Knead well again and beat on the table. Then add the rest of the water and flour. Knead for 8-10 minutes until smooth.
• Leave for 1 hour at t 25-27 * C. Then sediment, form a ball and leave for 30 minutes. Then lay siege again.
• Do not work for too long just to release the gas, for better loaf formation.
• Place in a basket and leave to proof for 40-50 minutes, until doubled.
• Make cuts on four sides and into the oven for t 250 * 20 minutes, then t 200 * 30 minutes.
• If you are not baking on a stone, but on a pan, remove the pan in the middle of readiness and leave on the wire rack for better baking.
• Photo gallery of the process:
• Weigh out the seeds, water and yeast. Semola differs from our flour and when kneading it is evident, at first lumps formed. I was about to add water, but the dough was kneaded well with a spatula.
• Bigu was placed in a jar at 2 pm. By 21 o'clock it increased in volume 2.5 times. The growth ended there. The structure of the big is clearly visible before kneading the dough. It is very fragile and feels like silk, different from the bigi made from wheat flour.
• Bigu must be very well dissolved in water. I was afraid to break the gluten, I dissolved it by hand, I had to beat it with a mixer. You should get a homogeneous mass. Dissolve yeast in it. Pour in 1/3 of the flour.
• Knead the dough and add salt at the end of the batch. Hit the table. Add the remaining water and semolu into the dough. Knead until smooth.
• I just folded the dough in an envelope several times.
• Form a ball and place it on the first proofer under the foil.
• An hour later at t 25 * C, sediment the dough, I folded it again.
• After 30 minutes, form a loaf, sprinkle with flour and place in a proofing basket.
• Leave to proof until fully expanded. Turn the finished workpiece onto oiled paper and make cuts.
• You need to bake in a very hot oven (for mine, unfortunately, 250 * C is the maximum, but more is better). The first 10 minutes with steam, then lower the temperature to 200 * C and bake. When the bread seems to be ready, leave it in the oven for another 10 minutes. Cool in the oven with the door ajar, placing the bread diagonally on the wire rack - the fewer points of contact, the better.
• Bread, ricotta, tomatoes, olives and greens - and I seemed to be back in Italy.

Note

It is the most famous bread in Italy after the chabatta. Altamura bread, considered one of the best in Italy, retains its aroma, taste, tenderness and naturalness, connecting it with the world of peasants and shepherds, for whom baking homemade bread was a ritual, and bread itself, a symbol of abundance and fertility, was extremely respected.
The peculiarity of this product is that it can be stored for a long time, only improving in taste: a little water, olive oil and salt are enough to restore its freshness. With a dark crust and yellow inside, bread from Altamura was once kneaded by hand and kneaded with knuckles, and for yeast it was wrapped in shawls and placed in the warmest place of the house - on the bed, under the blankets. When the dough rose, the bread went into the oven.

I have been looking for semolu in Novosibirsk for a long time, and finally I found it. The price is not small - 100 rubles / kg. And of course, I wanted not just to add it to bread, but to use it with a 100% result.
This bread recipe from the book of the Simili sisters was translated and sent to me by my friend who lives in Italy, for which I am very grateful to her. I do not pretend to be completely similar to the original, moreover, I feel that it is necessary to refine it. The dough is very different from the wheat flour dough, it is silky to the touch, does not stick to your hands at all. The translation meant that he had fragile gluten, so you shouldn't overdo it when you exercise.

Our impressions - he has such a loud-crunchy crust, which crunches deafeningly and, when touched by a knife, tasty crumbs crumble in all directions and you want to collect them with an unusually tasty yellow crumb. We barely waited for the bread to cool down, took out ricotta, olives, chopped tomatoes from the refrigerator ... In general, this time it will not work to check how long it is stored.
I want to express special thanks AXIOMA it was in his recipes that I paid attention to semolu.

[miculishna]

miculishna!
I can imagine how delicious dinner awaits you with so bread!
Commendable! 🔗

[miculishna]

miculishna, Irina, thanks for the recipe and step by step photos!
I have long wanted to try to bake sourdough bread, but did not know which side to approach it and where to start.
I will definitely try to bake bread according to this recipe. It remains only to find a semolina in the store, I don't even know what kind of animal it is.

Thank you very much for the first comments, while I was loading the recipe, and I have already had guests.

I also did not know what kind of animal it was, which is why I decided to buy and bake. I will also buy, I will try to make a mixture of our tower and semola 50% * 50%

[mikulishna,]

mikulishna, the bread is just handsome!

[biga]

... I have long wanted to try to bake sourdough bread, but did not know which side to approach it and where to start ...

I will suggest that the sourdough in the recipe should be translated with a more accurate word biga.
After all, the topic is located in the section Yeast bread.
Correct me, please, if I am wrong ... 🔗

[biga]

I agree,: yes: I was also confused by the word leaven, but they threw off the translation of the text, I left it, but it's more correct all the same biga , but in our opinion, ripe dough

[Mikulishna]

I will definitely try to bake bread according to this recipe. It remains only to find a semolina in the store, I don't even know what kind of animal it is.

Semolina is a durum flour made from durum wheat. Expensive, however, but tasty And we rarely have almost never happens
I am now buying Makfa semolina from durum wheat. It is more yellow. And I put it in bread, though about 1/5 of all the flour. And you can't bake bread from one semolina

Mikulishna! How delicious! I just want to bite on the crispy side!

And you can't bake bread from one semolina

Your lies will be!

100% semolina turns out to be gorgeous bread - it has been tested more than once!

Wheat bread with semolina

Bake to your health!

[Admin]

Admin!!!!!!!! Thank you very much!!!!!!!!
There is no limit to my delight, it turns out that they even baked from Makfovskaya semolina !!!!
Thanks for the tip !!!!!

I still cannot find semolina "macfa" from hard varieties, and I have not seen semolina in paper bags either. I bought it in a transparent bag with a Drack label to try.

[Mikulishna]

Mikulishna! How delicious! I just want to bite on the crispy side!

Mersey

Admin thanks for the links

I baked bread today, did everything exactly by grams. There was a feeling that there was not enough water. It turned out to be dense. But delicious, I'll try to add more water next time.

I baked bread today, did everything exactly by grams. There was a feeling that there was not enough water. It turned out to be dense. But delicious, I'll try to add more water next time.

A friend from Germany wrote to me that the moisture content of flour differs between them and ours, so it may well be that you didn't have enough water. That is why I photographed everything in such detail to show the structure of the test. I'm glad you tried it. Now I myself will experiment, I will try to change the percentage of flour-samol.

The bread was just oak, it was hard to cut with a bread knife, but delicious.And I want to try again, experiment with water. Semolina was from Italy, ordered online.

The bread was just oak, it was hard to cut with a bread knife, but delicious. And I want to try again, experiment with water. Semolina was from Italy, ordered online.

I have now carefully reviewed my photographs. They clearly show that the dough is not hard, not clogged with flour. It's very interesting what you will get in the next attempt, share with us. I have been friends with yeast dough for a long time, for 20 years already. Therefore, I always focus on my sensations from touch. I met Semola for the first time, but I am very pleased with the meeting
My mother also taught me - the dough should feel like a child's ass

Yes, Ira, my mother was right, the dough should be like that. I had to deviate from the norm in the recipe, but I wanted to do everything in grams. Moreover, I have so much of everything: the scales on which I can weigh up to a milligram, and all kinds of baskets, there is not enough space in the apartment. So I wanted to play with toys. The husband said: “Listen, the bread is good, delicious! Do it again!” So ​​I'll bake it again.

Well, it's good that the taste did not disappoint. but I cannot strictly according to the recipe, I am always drawn somewhere "to the left". I'll put something in the dough. I adhered strictly to this recipe only because the "toad" was sitting inside and croaking: "Do you remember how much a kg of semola costs?"

My mother also taught me - the dough should feel like a child's ass

Ira, what a beauty, the sun looked straight from Italy! And my mother's comparison is so pleasant and touching and very accurate, I immediately felt her, good at hand!

This is it? Or how? The Platypus now has.

This is it? Or how? The Platypus now has.

I won't even tell you, I see the word semolina, probably it. Read what is written in the composition?

Ira, what a beauty, the sun looked straight from Italy! And my mother's comparison is so pleasant and touching and very accurate, I immediately felt her, good at hand!

Olya, thanks for stopping by, I'm pleased

, Ira, now I am on the site with rare swoops - summer, village, grandchildren. I come to you with great pleasure !!!

Good afternoon, Ira. In the Altamura bread recipe I cannot understand some things. Can you clarify? Namely:
In the preamble you write: "... in the oven t 250 * 20 minutes, then t 200 * 30 minutes."
And below under the photo: "The first 10 minutes with steam, then lower the temperature to 200 * C and bake." Can I get clarifications?