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A true symbol of all naturally leavened types of bread, the Upper Murgia variety is currently appreciated by more and more consumers nationwide. It’s made with re-milled durum wheat semolina of fine varieties, mother yeast, sea salt and water.
When the dough is homogeneous, it is left to rise for three to four hours, under a cotton cloth. Then, the dough is shaped and left to leavening for another hour – a circular incision is usually made around each piece.
Cooking takes place in a wood oven for about an hour and a half, at a temperature of 393-572 F°. In Upper Murgia (“Alta Murgia”), traditional stone ovens are still part of the urban landscape: built in the XIX century, they feature very high hoods, shovels with long handles and room for up to 600 pounds of bread and even more.

Altamura bread features a typical wide-brimmed hat shape and a golden crust; it usually weighs around 2.2 pounds, but is also available in larger sizes, traditionally appreciated by farmers thanks to its long shelf life.

Altamura bread may have a delicate toasted aroma (sometimes with notes of coffee) and it tastes soft and mellow when fresh; it later turns more compact but still pleasantly chewable even after several days. Vanilla notes are often perceived as a sort of after taste.

This post is also available in: Italiano (Italian)