Pane Tipo Di Altamura

1. 1

   I use a machine to prepare the dough where it remains kneading for 10-15 minutes. Therafter I flour my granite counter with fine corn meal, drop the dough over it dide it in two, wet my hand and form the dough in shape close to a semi sphere (do no t worry if you cannot because the dough will be very sticky because the excess of water). Place each one into a spray oiled container, spray now also the dough and cover with plastic wrap in order no more air get inside the container. Put the containers in the lower shelves of the fridge for the time mentioned in the introduction.

2. 2

   I use to prepare two loafs at a time, ie , I use the dough of one container. The bread coming from the next batch/container will result sweeter due to chemical reaction. In the baking day remove one container and let it in room temperature until it double in volume. Remove the plastic wrap and put the dough on a floured surface, divide in two pieces and shape carefully the loafs being careful to not degas too much. Use a double French bread pan to accomodate the loafs (it is not mandatory to cut slit on the loaf). Cover it with a water spryed cotton cloth for approx 15 minutes.

3. 3

   Preheat oven to 150F (220C). Place the pan in the oven, spray some water inside, close the oven door and immediately decrease the oven temperature to 98 F (180C). Let it bake for 40 minutes. I use to higher the temp to 150F for the final 5 minutes.

4. 4

   Once the dough is a little bit sticky because the excess of water I use lining the French bread pan with a silicon bakin sheet. After the bread is done remove from the pan and put to cool in a cooling rack for at least one our before slicing.

* Per serving · 4 servings · Values may vary.