for 2 loaves of about 1 kg each
1.5 kg of remilled durum wheat semolina from Altamura (varieties “Appulo,” “Duilio,” “Simeto,” or “Svevo”)
1 liter of lukewarm water (18–20 °C / 64–68 °F)
45 g of sea salt
200 g of refreshed sourdough starter (or natural sourdough)
Pane di Altamura is a DOP-certified bread from Puglia, Italy, famous for its golden, crunchy crust and soft, fragrant yellow crumb. Made with remilled durum wheat semolina, water, natural sourdough starter, and sea salt, it represents the pure essence of Apulian peasant tradition.
Large mixing bowls 🥣 → Ideal for both the autolyse and main dough stages. They provide enough space to mix flour and water without spilling, and allow the dough to rest comfortably during fermentation.
Sourdough starter container 💧 → A clean, airtight container to refresh and maintain your lievito madre. Using a proper container ensures the starter doubles consistently and develops a strong yeast culture.
Measuring cups and spoons ⚖️ → Accurate measurement of water, flour, and salt is crucial for consistent dough hydration and perfect crumb texture.
Work surface or pastry board ✋ → Needed for kneading and folding the dough. A lightly floured surface prevents sticking while allowing proper gluten development.
Bench scraper 🪓 → Helps handle sticky dough, perform letter folds, and clean the work surface efficiently.
Damp cloths or plastic wrap 🧵 → Used to cover the dough during bulk fermentation and proofing, keeping it from drying out.
Baking tray and parchment paper 🍞 → Essential for supporting the dough in the oven, preventing sticking, and achieving an even golden crust.
Peel (optional) 🍽️ → Useful for transferring the dough into a preheated stone oven, especially for home bakers using a pizza stone.
Oven thermometer 🌡️ → Ensures the correct temperature for the crust and crumb; crucial for baking traditional Altamura bread.
Wire cooling rack 🧑🍳 → Allows the bread to cool evenly, avoiding a soggy bottom and preserving the characteristic crunchy crust.
Cup or small pan for boiling water 🔥 → Creates steam in the oven, enhancing crust development and giving the bread its signature golden, crackly exterior.
🥣 Prepare the sourdough starter
If you already have your sourdough starter (lievito madre), refresh it the night before using the same remilled durum wheat semolina.
It should double in volume within 3–4 hours at room temperature (about 25°C / 77°F). 💧
🥣💧 Initial mix (autolyse)
In a large bowl, combine 700 ml of room-temperature water with 900 g of remilled durum wheat semolina flour.
Mix roughly until a shaggy dough forms.
Cover and let rest for 30 minutes to allow the flour to absorb water and gluten to begin developing. ⏱️
✋ Main dough
Add to the mixture:
200 g refreshed sourdough starter
20 g salt dissolved in 50 ml of water (add gradually) 🧂
Knead on a lightly floured surface. Use the “push and fold” technique: push with the palm, fold, rotate 90°, and repeat.
Knead for 15–20 minutes, until the dough is smooth, elastic, and stretches without tearing.
⏱️🥣 First fermentation (bulk rise)
Place the dough in a lightly oiled bowl, cover with a damp cloth.
Rest at 24–26°C (75–78°F) for about 2 hours.
The dough should rise by about 70%.
✋🍞 Folding and shaping
Turn the dough out onto the work surface.
Perform 2–3 letter folds (folding edges toward the center to build strength).
Shape into a smooth round or oval loaf (the classic Altamura style).
Rest covered for 30 minutes.
⏱️🍞 Second fermentation (proofing)
Place the dough on a baking tray lined with parchment or a floured peel.
Cover and let rise another 1–2 hours, until doubled and airy to the touch but not collapsing.
🔥🌡️🥖 Baking
Preheat oven to 250°C / 480°F (static) with an empty tray on the bottom.
Just before baking, pour a cup of boiling water into the tray to create steam (for a crunchier crust).
Bake the bread:
20 minutes at 250°C / 480°F
then lower to 200°C / 390°F for 40 minutes
The bread is ready when the crust is golden and the loaf sounds hollow when tapped underneath.
🧑🍳🥖 Cooling
Cool completely on a wire rack for at least 2 hours before slicing, to prevent a gummy crumb.
Always use certified Altamura semolina flour to respect the DOP tradition.
Keep hydration medium-low (65–70%) to achieve the signature thick, crispy crust.
Natural sourdough starter is essential: it develops complex aromas and preserves the bread naturally for up to 7 days.
For an even crunchier crust, leave the bread in the turned-off oven with the door slightly open for 10 extra minutes.
Never cut the bread while hot — you risk ruining the crumb.
Pane di Altamura is considered one of the world’s oldest breads. Its origins date back to Roman times: the Latin poet Horace (1st century BC) praised it in his Satires as “the best bread in the world.”
Its true rise came during the Middle Ages, when Altamura’s housewives would prepare dough at home and bring it to communal ovens. Each loaf was marked with a personal stamp to be identified after baking.
In 2003, Pane di Altamura was awarded DOP status, becoming the first bread in Europe to achieve this recognition.
The bread’s uniqueness lies in three key elements:
Durum wheat from the Murge plateau
Local water, low in minerals and ideal for doughs
Natural sourdough starter, passed down for generations
Today, Pane di Altamura is more than food: it is a cultural symbol of Puglia, carrying within every slice the story of sunlit fields, ancient farming traditions, and a timeless peasant heritage.
Photos & License:
The images used in this article, including the Altamura Bread, are sourced from Wikimedia Commons and are licensed under Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0).
Photo by Nikotota.
Full license terms: https://creativecommons.org/licenses/by-sa/2.0/
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