Pane di Altamura DOP: Lievitazione e Cottura al Forno a Legna

Altamura, Bari, Puglia

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Origin

Altamura, Bari, Puglia

Description

Pane di Altamura DOP is the defining hard wheat bread of the Mediterranean: made exclusively from semolina rimacinata di grano duro (durum wheat fine-ground), water, sea salt, and natural sourdough starter, shaped into the traditional forms (cappiello di Puglia or skuanete), and baked in a wood-fired stone oven at 250°C. The crust achieves an extraordinary golden colour and shattering crunch; the interior crumb is dense, golden-yellow, and stays fresh for 5–7 days. The high protein content of Altamura durum wheat is the foundation.

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The Thread

—The Maghrebi tradition of semolina-based sourdough bread — the same durum wheat transformed across the Mediterranean North · African

—Hard wheat sourdough bread baked in a wood oven until a thick crust forms — the Portuguese parallel in character and keeping qualities Portuguese

—Durum wheat sourdough bread baked in stone ovens — the Hellenic tradition using the same hard wheat base Greek

Flavour Context

Golden, shatteringly crusted durum wheat sourdough that stays fresh for a week — the bread of the Murge plateau, whose flavour is inseparable from the hard Pugliese wheat and the wood-fired stone oven

Pillars V — VII

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