REMILLED SEMOLINA BREAD

 3,00

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The re-milled durum wheat semolina bread produced in Altamura on the tables of all Altamurans is now known and desired all over the world, its production has spread over time from generation to generation of bakers, maintaining the old popular tradition.
The re-milled durum wheat semolina bread produced in Altamura preserves, in fact, the manufacturing of the homemade bread of the past, when every family proceeded from the first light of dawn to energetically knead the mass of re-milled durum wheat semolina, sourdough , salt and water.
The loaves were cooked, then as now, in traditional wood or stone ovens.
Traditional Altamura bread comes in two shapes «A sckuanète = overlapping bread», it is the typical shape of loaf bread; the other lower one is called «a cappidde de prèvete = a priest’s hat».

The crust of the re-milled durum wheat semolina bread produced in Altamura is crunchy and has a soft straw-yellow crumb inside, with sometimes the presence of air pockets due to the bubbles that are created during natural leavening. The taste is unmistakable and completely different from any other bread.

The typical durum wheat, used for bread, is grown in some specific areas of the Murgia: Altamura, Gravina In Puglia, Spinazzola and Minervino Murge.

Ingredients
re-milled durum wheat semolina, water, brewer’s yeast, salt, local yeast.

Two formats: Hat, Loaf

Product weight: 0.5 kg