Altamura Recipe

Mix dry ingredients

In a large bowl combine 4 cups durum semolina and 1 cup bread flour. Stir in 1 tsp instant yeast and 2 tsp salt so ingredients are distributed evenly. If using a stand mixer, fit with a dough hook.

Hydrate and form dough

Make a well in the center of the dry mix and pour in 1 3/4 cups warm water and 1 tbsp olive oil (optional). Using a wooden spoon or the mixer on low, incorporate flour into the water until a shaggy dough forms. If dough seems too dry, add up to 2–3 tbsp more warm water; if too sticky, sprinkle up to 1–2 tbsp more semolina.

Knead

Knead the dough by hand on a lightly semolina-dusted surface for 8–10 minutes, or in a stand mixer with dough hook for 6–8 minutes, until the dough is smooth, slightly tacky but not sticky, and has good elasticity. The dough made mostly from semolina will feel firmer and grittier than all-wheat dough but should hold together and stretch.

First rise (bulk fermentation)

Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and leave in a warm draft-free spot until doubled in size, about 1 to 1¼ hours depending on ambient temperature.

Pre-shape and bench rest

Turn the risen dough onto a lightly semolina-dusted surface. Gently deflate and fold it into a round. Let it rest uncovered for 15–20 minutes to relax the gluten.

Final shaping

Shape the dough into a tight round loaf (typical Altamura is a round country loaf) by cupping and rotating it on the work surface, tucking edges underneath to create surface tension. Place seam-side down on a peel or a parchment-lined baking sheet dusted with semolina or cornmeal.

Final proof

Cover the shaped loaf lightly with oiled plastic or an inverted bowl and proof at room temperature until it has visibly puffed and passes the poke test (poke gently; indentation should slowly spring back), about 45–60 minutes.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack and a shallow metal tray on the bottom rack of the oven. Preheat the oven to 475°F (245°C) for at least 45 minutes so the stone/steel is thoroughly heated.

Score

Just before baking, dust the loaf lightly with semolina. Using a lame or sharp serrated knife, make 3–4 shallow diagonal slashes or one long curved slash across the top to control expansion.

Bake with steam (initial)

Slide the loaf (on parchment if used) onto the preheated stone/steel. Pour 1/2 cup of hot water into the shallow tray on the bottom rack to create steam and quickly close the oven door. Bake at 475°F (245°C) for 12 minutes with steam.

Finish baking

After 12 minutes, remove the shallow tray (to stop additional steam) and reduce oven temperature to 425°F (220°C). Continue baking for another 18–25 minutes until the crust is deep golden-brown and the loaf registers 200–205°F (93–96°C) in the center when tested with an instant-read thermometer.

Cool

Remove the loaf from the oven and transfer to a wire rack. Allow the bread to cool completely, at least 1 hour, before slicing to let the crumb set.

Slice with a serrated bread knife and serve as desired. Altamura is excellent with olive oil, salumi, cheeses, and rustic tomato-based dishes.