While milling some durum into rimacinata at home, I revisited the Pane di Altamura DOP on making Pane di Altamura. Using well-refreshed lievito naturale, I found that using their prescribed timing and methods leads to great results for this fabulous golden bread from Puglia. And it turned out wonderfully using home milled, organic grain from America.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...