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Pane di Altamura

Pane Di Altamura By D.O.P Standards

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...

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Long Retard

Making a batch Pane di Altamura dough, I realized it wasn't going to happen, so I plopped my semola rimacinata dough into the fridge for thirty-six hours! Returning from my Labor day visit to moms I removed a much nicer lighter dough proofed in a slow cold bulk. I...

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Reprised – Semola Rimacinata

Since purchasing over ten pounds of semola rimacinata, I've tried the very detailed step by step rules of Pane di Altamura regs according to the European commision which certified its protected status ( La denominazione di origine protetta). It's safe to say...

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