Bread at home


Pane di Altamura DOP Consortium




Easy / Beginner

Ricetta made by the Pane di Altamura DOP Consortium with exclusive use of Altamura DOP bread.

Recipe in Detail


  • 1 kg of remilled semolina flour

  • 200 g of yeast or sourdough obtained from sourdough

  • 20 gr. salt

  • 600 ml water

  • Place flour arranged in a heap in the center of the pastry board

  • Make a central void in which to add the sourdough, salt and warm water

  • Process the ingredients until a smooth, even mass is obtained

  • Cover the dough with a cotton cloth and let it rest for 30 minutes

  • Shape the mass again, gathering it into a natural fibrous envelope

  • Let it rise for another 45 minutes

  • Bake and cook for one and a half hours at a temperature of 250 °C


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