HOW TO MAKE HANDMADE Italian Bread Dough: How to Make Amazing “ALTAMURA SEMOLINA BREAD”

      Today I’m featuring Altamura Bread.  I really like breads made with semolina flour and this bread is no exception.   Semolina flour feels gritty when dry, but doughs made with this flour become smooth and silky and very easy to work with. This particular bread incorporates semolina flour as well as a sponge of whole wheat and all purpose flour for a beautiful, rustic texture. It’s a delightful bread! Altamura is a town in Puglia, Italy where they grow their own Durum wheat. This wheat is so special that the Altamurans have achieved the DOP (Protected Designation of Origin) for their breads which are made with semolina flour milled from the durum wheat grown in the area. Although my version is made with flour from the farmer’s market, and not flour from Italy, it delicious nonetheless. Altamura (Semolina) Bread Makes: 1 small loaf   Sponge: 1/4 heaping teaspoon active dry yeast 2/3 cup Water 1/2 cup plus 1 tablespoon unbleached all-purpose flour 1/2 cup plus 1 tablespoon stoneground breadmaking whole-wheat or graham flour Final Dough: 1/2 cup Sponge (from above) * 1 2/3 cups Semolina flour 3/4 teaspoon Sea salt 1/2 cup plus 2 tablespoons Water * Usually, a … Continue reading HOW TO MAKE HANDMADE Italian Bread Dough: How to Make Amazing “ALTAMURA SEMOLINA BREAD”