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,...
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...
Stir the Pots' 2011 New Year's resolution; this will be the year for breads of the world. Helping us out, I just met a bread baker from Italy who passed on a recipe for D.O.P. Pane di Altamura… Wow, what a pedigreed loaf composed of 100 percent semola...
