International Cuisine > International Baking & Pastry > European Baking > Sourdough (European Styles)

Rustic Italian Sourdough Bread (Pane Tipo di Altamura)

A crusty and flavorful sourdough bread with a slightly tangy taste, inspired by Pane Tipo di Altamura from Italy. This recipe focuses on a long fermentation for enhanced flavor and a chewy texture.

Prep Time
30 minutes (plus sourdough starter activation and long fermentation)
Cook Time
45-55 minutes
Servings
1 large loaf
Ingredients
  • 500 g Strong Bread Flour (high protein content)
  • 100 g Whole Wheat Flour
  • 120 g Sourdough Starter (100% hydration)
  • 400 g Water (lukewarm)
  • 12 g Sea Salt
  • 15 g Olive Oil (optional)

Prepare the Sourdough Starter

Make sure your sourdough starter is active and bubbly. Feed it a few hours before starting the recipe, so it is at its peak activity.

Autolyse

In a large bowl, combine the bread flour, whole wheat flour, and water. Mix until just combined, ensuring no dry flour remains. Cover the bowl and let it rest for 30-60 minutes. This process, called autolyse, allows the flour to fully hydrate, resulting in a better texture.

Mix the Dough

Add the sourdough starter, salt, and olive oil (if using) to the autolysed dough. Mix well using a stand mixer or by hand until the dough comes together and is smooth and elastic. This may take 8-10 minutes in a mixer or longer by hand.

Bulk Fermentation

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it ferment at room temperature for 4-6 hours, or until doubled in size. Perform a few stretch and folds during the first 2 hours to strengthen the dough. This long fermentation is crucial for developing flavor.

Shape the Loaf

Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf. Be careful not to deflate the dough too much.

Final Proof

Place the shaped loaf in a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover and refrigerate for 12-24 hours for a slow, cold proof. This will further develop the flavor and create a better crust.

Bake the Bread

Preheat your oven to 475°F (246°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven from the oven. Gently place the loaf into the Dutch oven. Score the top of the loaf with a sharp knife or lame.

Baking Process

Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 25-35 minutes, or until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).

Cooling

Remove the loaf from the Dutch oven and let it cool completely on a wire rack before slicing.

Nutrition Facts Estimated per 100g of product

(Estimated values, will vary based on exact ingredients used)
Calories: 260
Carbohydrates: 55g
Protein: 9g
Fat: 3g
Fiber: 4g

Other Considerations for Nutrition

Using whole wheat flour adds fiber and nutrients compared to bread made solely with white flour.

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FAQ

  • What is autolyse?

    Autolyse is a resting period where flour and water are mixed together before adding the starter and salt. It allows the flour to fully hydrate, resulting in a smoother dough and a better crumb.
  • Can I use all bread flour instead of whole wheat?

    Yes, you can, but the flavor and texture will be slightly different. The whole wheat flour adds complexity and chewiness.
  • Why use a Dutch oven?

    A Dutch oven creates a steamy environment during the initial baking phase, which helps the loaf rise fully and develop a crispy crust. If you don't have a Dutch oven, you can bake the loaf on a baking stone with a tray of water in the bottom of the oven for steam.