As I mentioned, I have a stash of Italian flours at home and I’m attempting to make breads in different Italian styles. There’s more than pizza, ciabatta and focaccia!
My first attempt was to make a bread in the style of the pane di Altamura. But I was too impatient and didn’t wait until my semi-dormant starter was sufficiently lively again, so I made a nice looking rustic rock. It smells amazing, but it didn’t rise a lot, so it’s quite compact inside (it can be eaten in thin slices, haha!)
That said I got to practice handling the dough and folding it, so there will be less new concepts to learn at once the next time I attempt making this.
Continue reading “First attempt at making Altamura bread: I made a rock”
