Pane di Altamura

Name: Pane di Altamura
Yield: makes 2 large loaves
Ingredients: 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; 1 1/2 teaspoons active dry yeast or half of a small cake of fresh yeast; 1/3 cup warm water; About 1 2/3 cups of the starter; 1 2/3 cups tepid water; 6 cups farina di grano duro (hard durum wheat flour), which is semolina (“pasta flour”), plus additional as needed; 1 tablespoon fine sea salt

January 24, 2012

If I were given the task of choosing one bread from all the bakers of Italy, one that I could eat everyday and forever, it would be the golden-fleshed bread of Altamura, its thick skin, parched, crackled, its form a fat, crisped heart, cleaved nearly in two.

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