A Stir The Pots Post

Pane Di Matera

by | Apr 8, 2014 | Bread

Pane di Matera is a bread from Basilicata, which is located on the arch of the Italian boot. With its   geographical protection, Pane di Matera makes me think of the neighboring Altamura bread from Puglia.

This exclusively semola rimacinata bread is one I had to make in my "eritica style" (heretic), because I ran out of semola and went with using Kamut! I combined two formulas and decided to go with a stiffer pre-ferment. The traditional shape was a task to learn, so I searched and found a good primer on how to make this loaf, as is. IMG_9702 IMG_9720


Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content