Altamura Bread (originally known as Pane di Altamura) is a bread of a specific type produced in a limited geographical area known as Murgia nord-occidentale (northwestern Murgia), in the Puglia region of Italy. The fame of Altamura Bread dates back to 37 BC, when the Latin poet Horace, in Book I of Satires, referred to the region's bread and described it as "the best bread in the world." Its history dates back to the traditional agro-pastoral society in which it was produced from the Middle Ages onwards for shepherds and peasants to ensure long-term stability.

Geographical Area and Origin

The geographical area where the hard wheat used for Altamura bread is grown and the semolina is milled encompasses the communes (municipalities) of Altamura, Gravina di Puglia, Poggiorsini, Spinazzola, and Minervino Murge in the province of Bari. This region is known for being the only part of Puglia that has preserved its structural, physiographic, and environmental characteristics. The region's characteristics include its complete absence of marine intrusion, the rare presence of surface and subsurface karst systems, autochthonous hydrology, and a humid mesothermal Mediterranean climate with dry summers and dry winters with liquid and solid precipitation. Bread production facilities should preferably be heated directly or indirectly with wood or gas.

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Materials and Production Method

Altamura Bread is made using only the rimacinato di semola di grano duro (double-ground hard wheat semolina flour) obtained from hard wheat varieties grown in the region, such as 'appulo', 'arcangelo', 'duilio', and 'simeto' . These wheat varieties, either individually or in combination, must make up at least 80% of the semolina. The remaining 20% ​​can be made up of other varieties produced in the same region. The dough is prepared using a traditional processing system, using lievito madre (sourdough or sourdough), sea salt, and water. The water must be odorless, tasteless, and harmless, and have a temperature between 12 and 15 degrees Celsius, a pH between 7 and 8.5, and a total hardness between 14.5 and 15.5 GF.

The production process consists of five stages:

• Kneading: The main yeast is renewed a minimum of three times by adding water and double-ground semolina. For every quintal (100 kg) of semolina, 20 kg (20%) of natural yeast, 2 kg (2%) of sea salt, and approximately 60 liters (60%) of water at 18°C ​​are required. Kneading takes 20 minutes and requires a "bracci tuffanti" (plunging arm) kneading machine.

• Fermentation and First Resting Stage: The dough is covered with a thick cotton cloth to ensure fermentation at a homogeneous temperature and left to rest for at least 90 minutes.

• Shaping and Second Resting Stage: The dough is weighed by hand and first shaped, securing it within its natural fibrous envelope. During this stage, the dough is rested for 30 minutes.

• Reshaping and Third Resting Stage: An additional shaping process is performed by hand, followed by a resting period of at least 15 minutes.

• Baking and Cooking: The pagnotta (loaf) is turned over before being placed in the oven. The oven should reach 250 degrees Celsius (250 degrees Fahrenheit) using indirect heat, preferably wood or gas. If using direct-heat ovens, they should be fueled with quercia (oak) wood. Bake for the first 15 minutes with the oven open, followed by the next 45 minutes with the oven door closed. During the sfornatura (removal from the oven), the oven door is left open for at least five minutes to allow steam to escape, encouraging a crispy crust.