While milling some durum into rimacinata at home, I revisited the Pane di Altamura DOP on making Pane di Altamura. Using well-refreshed lievito naturale, I found that using their prescribed timing and methods leads to great results for this...
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...
Since purchasing over ten pounds of semola rimacinata, I've tried the very detailed step by step rules of Pane di Altamura regs according to the European commision which certified its protected status ( La denominazione di origine protetta). It's safe to say that the...
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...
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