I haven't heard from my Brazilian baker friend Marco Cerruti, who seems to have just moved to Florida, and recently spent some time in Spain teaching at Le Cordon Bleu. Looking through notes I took talking to him in the past, I remembered how he laughed about all the novice bakers incessantly asking for recipes, to which he'd answer, "no, just learn by trying." But he was kind enough to share a few of his formulas, including a classic version of Pane Altamura. Though the traditional bred uses 100 percent semola, Marco added measures of wheat. Below are shots of my adaption using Kamut!