Pane Di Altamura Recipes

Steps:

• Build the stiff levain and let it double-to-triple in size.
• Mix all of the dough ingredients, including the ripe stiff levain, until they're incorporated.
• Scrape the dough out onto a clean surface, and slap and fold the dough for about 7 minutes to develop the gluten. See this video for reference.
• Transfer the dough to a clean container, cover, and let it double in size over the next 4-6 hours. You can continue to develop the gluten with coil folding or a lamination if you wish.
• Scrape out the dough onto a floured surface and prehape it into a ball. Cover and let it rest and have a final proof for about 1 hour.
• Thirty minutes before the end of the final proof, begin preheating your oven to 500F with a round baking vessel inside. You can also bake the bread on a stone with a steam system or an upside-down roaster pan as a lid.
• Shape your dough in the high form as in this video, or the low form, which is like a boule.
• Load the dough into your baking vessel and drop the temperature to 480F.
• Bake 25 minutes at 480F covered and another 10-15 minutes at 450F uncovered.
• The internal temperature of the bread should be over 205F when finished baking.