Bread & loaves · loaf

Pane di Altamura - 100% Italian Durum Semola Sourdough

Status
Confirmed bake
Dates
2025-03-20
Format
Dutch oven loaf
Leavening
sourdough
A Pane di Altamura style semolina loaf, and the second attempt alongside a semolina focaccia.
Photograph matched from Bluesky — confidence: high. The archive lists B03 as 'proposed'. It was baked at least twice, March 2025.
True hydration
84.0%
Salt
2.0%
Inoculation
20.0%
Total flour
500 g
Total dough
930 g

Formula

Formula for Pane di Altamura - 100% Italian Durum Semola Sourdough. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Semola rimacinata45090.0%Plus 50 g flour in starter
100% hydration starter10020.0%
Water37074.0%Recorded range 370-380 g. Arithmetic unresolved.
Salt102.0%
Total dough930

Hydration

Added water74.0%water weighed into the dough
True total84.0%including the levain’s flour and water

Recorded and computed hydration disagree. The old note called this ~75-76% total hydration, but 370-380 g added water plus starter water computes to 84-86% on 500 g total flour. Traditional Altamura runs 70-75%.

Scale

  • Semola rimacinata450g
  • 100% hydration starter100g
  • Water370g
  • Salt10g

Total dough 930 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Autolyse 45-60 minutes. Bulk about 3-4 hours near 75 F with folds every 30 minutes during the first 2 hours. Target 30-50% rise before shaping.

Bake

Standard Dutch oven profile unless a later test log supersedes it.

Outcome

Formula proposed; no finished result preserved.

Next action

Verify whether the intended added water was closer to 320-330 g before baking. Also unresolved: the authentic pane accavallato shaping style associated with the DOP bread.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • semola
  • durum
  • altamura
  • open question