Altamura, Bari, Puglia
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.
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
{"Semolina rimacinata only — no 00 flour; the durum wheat protein creates a different gluten network","Natural sourdough starter: refreshed 12 hours before mixing; should be active and fragrant","Hydration: 60–65%; the dough is stiffer than standard bread — the durum resists absorption initially","Three folds over 2 hours; shape into the cappiello form; final proof 1.5 hours","Stone oven at 250°C; steam in first 15 min; total bake 45–50 min until the crust is deeply golden"}
{"The 'knocking test' (knock the bottom — it should sound hollow and resonant) confirms the crust is fully set","Altamura bread improves from day 2–4 as the crumb continues to set — day 1 bread is too fresh","The correct cutting tool: a serrated knife held at an angle — the crust requires controlled pressure"}
{"Mixed durum and plain flour — the DOP specification and the flavour both require pure durum","Commercial yeast instead of natural starter — the bread's 5-day freshness and complex flavour depend on long lactic fermentation","Under-baking — the characteristic crust requires the full time at high temperature"}
Pane di Altamura DOP — Consorzio Tutela