Altamura bread at your doorstep!!!

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