Rustic, Golden, and Packed with Tradition
There’s bread… and then there’s Pane di Altamura — a centuries-old treasure from Puglia, protected by DOP status and revered for its unmistakable aroma, crunchy crust, and chewy golden crumb.
Baked originally in wood-fired communal ovens, it is made using 100% durum wheat semolina, natural sourdough, and water.
No additives, no shortcuts — just old-world magic. 🍞✨
This rustic loaf, weighing between 2 to 5 kg, was once prepared at home and transported by “u carrésciapéjne”—a trusted bread porter—who delivered the dough to local bakers.
Marked with the family’s initials using wooden or iron stamps, the bread was baked until crispy, cooled on wooden shelves, and returned to homes.
The carrésciapéjne earned his keep with a piece of raw dough called a cecì, which was combined to create the unique “Priest’s Hat” bread (u puéne a cappidde de prévete)—a loaf with a patchwork of colors and textures from the mix of doughs.
Other cherished regional loaves include:
U Puéne Muédde (Soft Bread): Made for farmers and shepherds for its long shelf-life, ideal for dishes like ciallédde.
U Puéne a ‘Mmenza Stufe (Stove Bread): A premium, fine-crumbed loaf made with top-quality semolina like Senatore Cappelli, reserved for weddings and the wealthy.
U Puéne du Picce or U ‘Peccelatidde (Whim Bread): A quick, ember-baked bread made at home to satisfy children’s cravings while waiting for the main loaves.
These traditional breads reflect the resourcefulness, community spirit, and culinary artistry of Italian rural life—where even the scraps told a story.
💛 Why Nonna Loves This Recipe
This bread takes Nonna back to her childhood — to stone streets echoing with the scent of fresh loaves and a kitchen where time slowed down. She loves Pane di Altamura because:
It uses minimal, honest ingredients.
It stays fresh for days.
It makes the best scarpetta with soups and sauces. 👵🍲
🕒 Cooking Time
Prep Time: 40 minutes
First Rise: 3 hours
Resting + Final Rise: 40 minutes
Bake Time: 30–40 minutes
Total Time: Approx. 5 hours
Servings: 1 large loaf (~10 slices)
🧂 Ingredients
4 cups + 3 tbsp (600 g) DOP durum wheat semolina
1 ⅔ cups (400 ml) natural water, room temperature
½ cup (120 g) active sourdough starter (LIEVITO MADRE: RECIPE BELOW)
2 ½ tsp (15 g) fine sea salt
👩🍳 Method
Activate the Starter
Mix the sourdough starter with a little flour and water, and let it rest for 30 minutes until visibly risen.Form the Dough
On a floured surface, make a well (“fontana”) with the semolina. Add the risen starter to the center and slowly pour in water while kneading from the center outwards.Add Salt
After the dough comes together and the starter is well incorporated, add the salt. Knead thoroughly for about 30 minutes, until smooth and elastic.First Rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 3 hours or until doubled.Shape the Loaf
Briefly knead again to degas. Rest 10 minutes. Shape into a rectangle, then roll it into a log. Place on a parchment-lined tray dusted with semolina.Final Proof
Make 3–4 diagonal slashes across the surface with a sharp knife. Dust generously with flour. Cover and rest for 30 minutes.Bake
Preheat oven to 430°F (220°C). Bake the bread for 30–40 minutes until deeply golden and hollow-sounding when tapped.Cool Properly
Wrap the baked loaf in cotton tea towels and allow to cool completely before slicing.
📊 Nutritional Facts (Per Slice, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 370 mg |
🧠 Tips & Tricks
💦 Use filtered water for the best fermentation.
🌡️ Let the dough rise in a draft-free warm spot — like your oven with the light on.
🍞 Want a crustier loaf? Bake with a pan of water in the oven to create steam.
🧊 You can freeze the cooled loaf in slices for easy use later.
PANE DI ALTAMURA (ALTAMURA BREAD)
Notes
Ingredients
- 4 cups + 3 tbsp (600 g) DOP durum wheat semolina
- 1 ⅔ cups (400 ml) natural water, room temperature
- ½ cup (120 g) active sourdough starter
- 2 ½ tsp (15 g) fine sea salt
👩🍳 Method
- Activate the Starter
Mix the sourdough starter with a little flour and water, and let it rest for 30 minutes until visibly risen. - Form the Dough
On a floured surface, make a well (“fontana”) with the semolina. Add the risen starter to the center and slowly pour in water while kneading from the center outwards. - Add Salt
After the dough comes together and the starter is well incorporated, add the salt. Knead thoroughly for about 30 minutes, until smooth and elastic. - First Rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 3 hours or until doubled. - Shape the Loaf
Briefly knead again to degas. Rest 10 minutes. Shape into a rectangle, then roll it into a log. Place on a parchment-lined tray dusted with semolina. - Final Proof
Make 3–4 diagonal slashes across the surface with a sharp knife. Dust generously with flour. Cover and rest for 30 minutes. - Bake
Preheat oven to 430°F (220°C). Bake the bread for 30–40 minutes until deeply golden and hollow-sounding when tapped. - Cool Properly
Wrap the baked loaf in cotton tea towels and allow to cool completely before slicing.
How to Make Lievito Madre (Italian Sourdough Starter)
Naturally Fermented – The Heart of Every Great Italian Loaf
🧂 Ingredients (Day 1)
- 1 cup durum wheat semolina or unbleached bread flour (about 120 g)
- 4 tablespoons lukewarm water (about ¼ cup or 60 ml)
- 1 teaspoon honey (or plain yogurt, as an alternative source of natural yeast and bacteria)
👩🍳 Day-by-Day Method (with converted measurements)
🕰️ Day 1: Mix & Rest
- In a bowl, combine:
- 1 cup flour
- 4 tbsp lukewarm water
- 1 tsp honey
- Knead by hand into a smooth, stiff dough ball.
- Place in a glass container and cover loosely with a lid or cloth.
- Let it sit at room temperature for 48 hours, away from direct sunlight.
🕰️ Day 3: First Refresh (Feed)
- Discard all but 3 tbsp (about ⅓ of your starter).
- Mix together:
- 3 tbsp of starter
- 3 tbsp flour
- 1½ tbsp water
- Knead again into a smooth ball, score a cross on top, and place back in the jar.
- Let ferment for 24 hours at room temperature.
🕰️ Days 4–10: Daily Feedings
- Discard all but 3 tbsp of starter each day.
- Mix in:
- 3 tbsp flour
- 1½ tbsp lukewarm water
- Knead well, shape into a ball, and place in the jar.
- Continue this process daily for 7–10 days.
✅ Signs of a Healthy Starter by Day 7–10:
- Doubles in size within 4–6 hours
- Smells pleasantly tangy or yogurt-like (not sour or spoiled)
- Spongy interior when cut open
- Passes the “float test” (a piece floats in a glass of water)
🌿 Ongoing Maintenance
To maintain your Lievito Madre after it’s active:- Feed it every 2–3 days at room temperature, or once per week if refrigerated.
- Feeding ratio:
- 3 tbsp starter
- 3 tbsp flour
- 1½ tbsp water
- Let it rest at room temperature for a few hours after feeding before refrigerating.
How to Make Lievito Madre (Italian Sourdough Starter)
Naturally Fermented – The Heart of Every Great Italian Loaf
🧂 Ingredients (Day 1)
1 cup durum wheat semolina or unbleached bread flour (about 120 g)
4 tablespoons lukewarm water (about ¼ cup or 60 ml)
1 teaspoon honey (or plain yogurt, as an alternative source of natural yeast and bacteria)
👩🍳 Day-by-Day Method (with converted measurements)
🕰️ Day 1: Mix & Rest
In a bowl, combine:
1 cup flour
4 tbsp lukewarm water
1 tsp honey
Knead by hand into a smooth, stiff dough ball.
Place in a glass container and cover loosely with a lid or cloth.
Let it sit at room temperature for 48 hours, away from direct sunlight.
🕰️ Day 3: First Refresh (Feed)
Discard all but 3 tbsp (about ⅓ of your starter).
Mix together:
3 tbsp of starter
3 tbsp flour
1½ tbsp water
Knead again into a smooth ball, score a cross on top, and place back in the jar.
Let ferment for 24 hours at room temperature.
🕰️ Days 4–10: Daily Feedings
Discard all but 3 tbsp of starter each day.
Mix in:
3 tbsp flour
1½ tbsp lukewarm water
Knead well, shape into a ball, and place in the jar.
Continue this process daily for 7–10 days.
✅ Signs of a Healthy Starter by Day 7–10:
Doubles in size within 4–6 hours
Smells pleasantly tangy or yogurt-like (not sour or spoiled)
Spongy interior when cut open
Passes the “float test” (a piece floats in a glass of water)
🌿 Ongoing Maintenance
To maintain your Lievito Madre after it’s active:
Feed it every 2–3 days at room temperature, or once per week if refrigerated.
Feeding ratio:
3 tbsp starter
3 tbsp flour
1½ tbsp water
Let it rest at room temperature for a few hours after feeding before refrigerating.
📝 Tips for Success
Always knead the starter into a smooth, stiff ball (not sticky or loose).
Score a cross on top to monitor growth easily.
Use glass or ceramic containers — avoid metal.
For Pane di Altamura, always use durum wheat semolina for feeding.
If it smells sharp, like vinegar or ammonia, discard and restart.
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