I'm no stranger to baking Pane di Altamura, but I still appreciated learning new secrets to this bread via videos from various sources on the web.Just recently, I followed  the Altamura D.O.C. specs on handling and preparing dough for this bread, with questions around fermentation strength. Pane di Altamura has different shapes, from filone to simple slashed round, but I wanted to have a go at the l'accavallata or Skuánete (dialect) that is shaped as a clerics hat with two tight rounds overlapping each other

.