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Bread

Altamura's Bread

Ingredients:

1 kg durum wheat re-milled semolina
25 g brewer’s yeast or 200 g. 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.

Loaf of bread

Ingredients for 3 pieces of about 500 grams each:
1 kg of reground durum wheat semolina – RIMR
10 gr of yeast
20 gr of salt
700 ml of water

Procedure:
Dissolve the yeast in a little water, combine the other ingredients in a mixer and work 4 minutes at speed 1. Add the salt and knead another 8 minutes at speed 2. Form a dough ball (about 24 °C), cover and let double. Turn onto a surface floured with semolina, divide into three parts, make folds to form loaves and put them in loaf pans lined with parchment paper. Cover and rest 1 hour. Preheat the convection oven to 220 °C with a small pot of water; score the surface, bake 45 minutes removing the water halfway through baking. Remove from oven, take out of molds and turn upside down to dry the base.

Ciabatta

Ingredients for 20 ciabattas of 80 grams:
1 kg of Reground Durum Wheat Semolina – RIMR
30 gr of yeast
25 gr of salt
800 ml of water

Procedure:
Dissolve the yeast in a little water, combine in a mixer the other ingredients except salt and work 4 min at speed 1; add salt and knead 8 min at speed 2. Form a dough ball (about 24 °C), cover it and let it double. On a surface floured with semolina, make folds until forming a loaf and rest 1 h covered. Heat the convection oven to 220 °C with a small pot of water. Cut the loaf into 90 g pieces, turn them over, arrange them on a baking tray and bake 15-20 min; halfway through baking remove the water. Once removed from the oven, turn the ciabattas upside down to dry the base.

Focaccia

Ingredients:
1 kg of Reground Durum Wheat Semolina – RIMR
15 gr of yeast
25 gr of salt
800 ml of water

Procedure:
Put 600 ml of water in the mixer with the yeast, mix well and add the reground semolina, salt, oil and, slowly, the remaining 200 ml of water. Knead 3 minutes at first speed and 6 minutes at second, bringing the dough to 23 °C. Let rest 70 minutes, then divide and round (e.g. circular pan Ø 28 cm, 500 g per ball). Place in an oiled pan with 35-40 g of oil and let rest 25 minutes; roll out, fill as desired and add 30 g of oil. Let rise 20 minutes in the pan and bake at 225 °C for 25-30 minutes.

Preparation for 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.