Altamura bread

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Bread Line remilled Semola flour600g
water 390g (65% of the flour)
salt12g (2%)
malt3g (0.5%)
sourdough130g (21%)

Ingredients for the filling/topping


Mix your sourdough with the water, flour and malt, and work to create a nice consistency. Add the salt and work until you have a smooth, soft and uniform dough. Shape it into a ball, and leave to rise underneath an upturned bowl for 30 minutes. Now fold it over on itself, folding the sides into the middle twice, and leave to rise covered in a cling-film covered oiled earthenware cooking dish.
Once it has doubled in size, tip it out onto your cooking surface, and gently work into the desired shape. Make some slight cuts in the surface. Place a glass of water inside a small pot on the bottom of your oven, for steam-cooking, and bake for 15 minutes at 220°C. Then reduce to 180°C and cook for another 30-35 minutes. Once cooked, remove from the oven, and leave to cool on a wire-rack.


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