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Cereals and bread from Italy
Pane di Altamura is a protected durum wheat sourdough bread from the north-western Murgia in Apulia. Re-milled durum semolina is kneaded with 20 % lievito madre, 2 % sea salt and about 60 % water, rested and shaped in three stages, and baked about an hour at 250 °C into large loaves with a thick crust and a straw-yellow crumb.
| Re-milled durum wheat semolina (semola rimacinata)100 kg | Milled with metal roller pairs at about 300 rpm and no more than 40 °C[altamura-spec] |
| Lievito madre (natural sourdough)20 kg (20%) | Built up with at least three refreshments of water and durum semolina[altamura-spec] |
| Sea salt2 kg (2%) | [altamura-spec] |
| Water at 18 °CAbout 60 l (60%) | Potable water from the local supply[altamura-spec] |
| Starter | backslop (lievito madre refreshed at least three times) |
Total time across the recorded steps: 3.7 h
What changes: The mother dough is fed durum semolina and water at least three times
Output: active lievito madre.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pane di Altamura is a protected durum wheat sourdough bread from the north-western Murgia in Apulia. Re-milled durum semolina is kneaded with 20 % lievito madre, 2 % sea salt and about 60 % water, rested and shaped in three stages, and baked about an hour at 250 °C into large loaves with a thick crust and a straw-yellow crumb. Made in 7 steps over 3.7 h. The longest step, first rise under a thick cotton cloth, takes at least 1.5 h (Disciplinare di produzione della denominazion…). Salt is 2 % (Disciplinare di produzione della denominazion…). Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and L. casei, the commonest lactic acid bacteria (88 % of 111 isolates) in sourdoughs used for Altamura bread and Levilactobacillus brevis and Leuconostoc mesenteroides do most of the fermenting.
| Main step | at least 1.5 hSet[altamura-spec] | First rise under a thick cotton cloth |
|---|---|---|
| Temperature | 18 °CSet[altamura-spec] | Knead semolina, lievito madre, salt and water |
| Salt | 2 %Set[altamura-spec] | Knead semolina, lievito madre, salt and water |
Pane di Altamura is made only from re-milled durum wheat semolina grown and milled in five Murgia communes and leavened only with lievito madre. Its two shapes, the tall folded skuanète and the low cappidd d'prèvte, are part of the specification.
The specification requires the oven to reach 250 °C and bakes the loaves 15 minutes with the oven mouth open and 45 minutes closed. The finished bread may hold no more than 33 % moisture.
Every number is labelled with how it is known. How this atlas is made
Registered as a PDO by EC Regulation 1291/2003 of 18 July 2003. In 2004 Italy asked the Commission to drop the water-composition figures from the specification, since they were indicative values from the regional aqueduct.
