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.
Wolfgang Süpke #repost
When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts...
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