| Mixing spiral |
8 minutes slow, 5 minutes fast or until fully developed |
|---|---|
| Dough temperature |
24-25◦C |
| Bulk fermentation |
60 minutes |
| Scale |
750 grams |
| Make up |
Round Shape |
| Final fermentation |
45 minutes at 38◦C, 85-90% RH |
| Oven temperature |
240◦C with steam |
| Baking time |
35-40 minutes |
Complexity level:
Pane di Altamura is a traditional bread from the Altamura area of the Provincia di Bari, in the South East of Italy. It is characterized by the flavour coming from fermented semolina flour. Considered as the best bread in the world!
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