APULIA - Altamura bread
SKU:
Rustic Bread
Prep Time: 4 hours
Servings: 6–8
Preheat: 420°F
Ingredients
- 1.3 lb Molino Signetti flour
- 0.4 oz brewer’s yeast
- 0.5 oz salt
- 1 ½ cups water
Directions
- Dissolve the brewer’s yeast in a couple of tablespoons of warm water. Set aside for a few minutes.
- On a clean work surface, mound the flour and make a well in the center. Pour in the yeast mixture and gradually add the water. Begin mixing and kneading the dough.
- Add the salt and continue kneading for about 30 minutes, until the dough is smooth and elastic.
- Let the dough rise in a covered bowl for about 3 hours, or until doubled in size.
- Lightly knead the dough again and let it rest for 10 minutes. Then shape it into a rectangle, roll it up tightly, and place it seam-side down on a baking tray lined with parchment paper and lightly dusted with flour.
- Make 3–4 diagonal slashes across the top of the dough. Sprinkle generously with flour, cover lightly, and let it rest for another 30 minutes.
- Preheat the oven to 420°F (215°C). Bake the bread for 30–40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
BUON APPETITO!
