a sour dough lab? very cool and when the world ends screw the seed farm in the artic - i want to be in the bread archive! nice video. thanks to all involved. you video should have more views/comments - its a great video
I just visited Italy and yes this is a fantastic bread but I was able to try other great breads in other regions as well. There were some great breads in Sicily that I liked equally.
Pavel Z. Sour, water and a Little bit of salt thats all. And you only have to know the cooking time of the bread in oven and the quality of wood, thats all
See "The Italian Baker"/ Carol Field. A solid series of Italian regional bread, confection and specialty pastries. Altamura recipe is in the book, along with several "rustic" Italian breads.
lukkyluciano Yes durum is mainly used for industrial pasta. You can't produce the enormous quantities of pasta made in Italy and consumed worldwide only using durum grown in Italy. This is why Italy imports 30% of its Durum needs usually from Canada and Ukraine, from industrial farmers who cultivate durum in ginormous quantities to satisfy World consuming requests. This is also the reason why minor industrial pasta makers that use only Italian durum notoriously superior to any other American durum are way more expensive than giant pasta makers products like Barilla. Bread in Italy is made usually with normal wheat flour, not with durum. Bread in Altamura receive D.O.P. denomination because they use only durum wheat semolina and only from Apulia. 😀😎
I heard that too. But I've been reading and a lot of bakeries use a tiny amount of baker's years nowadays. It makes their life easier, it's a bit more forgiving than using just sourdough.
Not neccesarily. It HIGHLY depends on the quality of the starter. If the starter is not the most active one, yeast will make better results. If your starter is very very active, it may only change the time the bread will need.
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a sour dough lab? very cool and when the world ends screw the seed farm in the artic - i want to be in the bread archive! nice video. thanks to all involved. you video should have more views/comments - its a great video
Do you need to ask to a french beker to get the approval of the altamura bread?
Marco De Angelis That's the usual Naive American "Way of Thinking"... 🤣🤣🤣
I thought this was funny too...but nice to see he appreciated the different variety of bread!! :-)
I just visited Italy and yes this is a fantastic bread but I was able to try other great breads in other regions as well. There were some great breads in Sicily that I liked equally.
For example.
Bravo!
fantasticooooo
Amazing
Does anyone can share a recipe for Altamura bread? Please.
artisanbreadbaking.com/bread/altamura/
Pavel Z.
Sour, water and a Little bit of salt thats all.
And you only have to know the cooking time of the bread in oven and the quality of wood, thats all
See "The Italian Baker"/ Carol Field. A solid series of Italian regional bread, confection and specialty pastries. Altamura recipe is in the book, along with several "rustic" Italian breads.
@@calpromoguy Thank you
He can speak at least 3 languages ! Amazing
Cual e Il soprannome di Altamura?
@@norbertogiannotti1482La cita del pane!
fun fact: italy imports a lot of durum wheat from Canada and US for making bread because the west amber strain is superior to their durum strain
lukkyluciano Yes durum is mainly used for industrial pasta. You can't produce the enormous quantities of pasta made in Italy and consumed worldwide only using durum grown in Italy. This is why Italy imports 30% of its Durum needs usually from Canada and Ukraine, from industrial farmers who cultivate durum in ginormous quantities to satisfy World consuming requests.
This is also the reason why minor industrial pasta makers that use only Italian durum notoriously superior to any other American durum are way more expensive than giant pasta makers products like Barilla.
Bread in Italy is made usually with normal wheat flour, not with durum.
Bread in Altamura receive D.O.P. denomination because they use only durum wheat semolina and only from Apulia. 😀😎
@@raffaeleirlanda6966 You schooled him
really dense crumb... they handle it so roughly that all the gas escapes
👍🍾🍷🍷🇮🇹
bakers yeast ! that is not Altamura bread they did not use comercial yeast at ALL , they did not exsist !
I heard that too. But I've been reading and a lot of bakeries use a tiny amount of baker's years nowadays. It makes their life easier, it's a bit more forgiving than using just sourdough.
hmm.. if only i can taste 1
Adding a little yeast yields to a much lighter crumb - fluffy bread.
naninoor> you know they just said so in the video, right? 5:36
No reason to act more annoying than other people.
Not neccesarily.
It HIGHLY depends on the quality of the starter. If the starter is not the most active one, yeast will make better results. If your starter is very very active, it may only change the time the bread will need.
@@sagichdirdochnicht4653 Your caps lock got stuck for a moment there.