APULIA - Altamura bread
1.3lb Viaggio flour
0.4oz brewer’s yeast
1 ½ cup water
Melt your yeast in a couple of tablespoons of warm water, then mix it with the flour, and let the dough rest for at least half an hour. Place then your flour on a work surface, create a hole in the center, add the yeast and then gradually the water, then start kneading the dough. Add the salt and continue kneading it again for half an hour.
At this point, let rise your dough for about three hours. After that time, start kneading again quickly and then let it rest for about ten minutes. Knead the dough creating a rectangular shape, then, roll it up on itself, then place it inside a baking tray with baking paper and a little flour. Made three or four diagonal cuts on your dough, then sprinkle abundant flour on it, and let it rest your dough for half an hour on your baking tray. Cook for 30/40 minutes on a preheated oven at 420F.