Pane di Altamura

Ingredients

• 500 gdurum semolina flour
• 350 mlwarm water
• 3 ginstant yeast
• 2 tspfine sea salt

Method

1. In a large mixing bowl, combine 500 g of durum semolina flour and 3 g of instant yeast. Gradually add 350 ml of warm water, mixing with your hand or a wooden spoon until a shaggy dough forms. Sprinkle in 2 tsp of fine sea salt and continue to mix until the salt is evenly distributed.
2. Transfer the dough onto a clean, lightly floured surface. Knead the dough by pushing it away with the heel of your hand, then folding it back over itself. Rotate the dough slightly and repeat for about 10 minutes, until it becomes smooth and elastic. The dough should spring back when pressed lightly with a finger.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free area until it has doubled in size and feels airy when gently pressed, which should take about 1 to 2 hours depending on the room temperature.
4. Once the dough has risen, gently turn it out onto a lightly floured surface. Carefully shape it into a round loaf by folding the edges towards the center, preserving as much of the gas inside as possible to maintain its airy texture.
5. Preheat your oven to its highest setting, usually around 250°C (482°F), and place a baking stone or heavy baking sheet inside to heat up. This will ensure a crisp crust. Once the oven is hot, transfer the shaped dough onto the preheated surface using a floured peel or the back of a baking sheet.
6. Bake the bread until it develops a deep golden-brown crust and sounds hollow when tapped on the bottom, about 30 to 40 minutes. If the crust is not yet shatteringly crisp, leave it in the oven for a few more minutes.
7. Remove the bread from the oven and let it cool on a wire rack. This allows the crumb to set properly, preventing it from becoming gummy. Once cooled slightly, tear the bread apart to reveal its airy interior and serve with good olive oil or a sprinkle of salt.