Loaf of bread
Ingredients:
1 Kilo durum wheat re-milled semolina
250 g. brewer’s yeast or natural yeast
30 g. sea salt
200 ml of milk
3 g. sugar
20 g. extra virgin olive oil
380 ml water

Frise
Ingredients:
1 kilo durum wheat re-milled semolina
250 g. brewer’s yeast or natural yeast
20 g. sea salt
600 ml water

Bruschette
Ingredients:
1 kilo durum wheat re-milled semolina
200 g. brewer’s yeast or natural yeast
20 g. sea salt
50 g. extra virgin olive oil
500 ml water

Chocolate chips shortbread
Ingredients:
1 kilo durum wheat re-milled semolina
350 g butter
360 g. sugar
200 ml milk
100 g. dark chocolate chips
10 g. dried yeast
1 egg

Lemon shortbread
Ingredients:
1 kilo durum wheat re-milled semolina
350 g butter
360 g. sugar
200 ml milk
20 g. dried yeast
3 eggs
half a grated lemon

Savoy milk biscuit
Ingredients:
1 kilo durum wheat re-milled semolina
250 ml extra virgin olive oil
400 g. sugar
300 ml milk
30g. dried yeast
3 eggs

Ciabatta
Ingredients:
1 kilo durum wheat re-milled semolina
350 g. brewer’s yeast or natural yeast
20 g. sea salt
800 ml of water

Altamura’s bread
Ingredients:
1 kilo durum wheat re-milled semolina
250 g. brewer’s yeast or natural yeast
20 g. sea salt
700 ml water

Put the ingredients into the kneading machine adding around about 70% of the water. Knead the ingredients for about 25 minutes, adding the remaining water. At the end of this process, leave the dough to rise making sure it is covered with a cotton cloth, for about 90 minutes. When the dough has risen turn it on a working surface and proceed to shape and weigh it. Leave the shaped dough to rest for about 15 minutes and, just as before, cover with a cotton cloth. Make a slit across the top of the dough. Put in a hot oven (240°) and bake for about one hour.

Making natural yeast
Ingredients:
100 g durum wheat re-milled semolina
10 g natural yogurt
40 ml lukewarm water

Slowly mix all the ingredients together for 10 minutes and then vigorously for another 3 minutes. Place the dough into a small round bowl (preferably a terracotta one) and cut two small gashes in the center of the top in the shape of a cross. Cover the bowl and leave the dough to rest for about two hours.