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The old Art of Genuineness

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pane di altamura

Altamura's Bread

Ingredients:

1 kilo durum wheat re-milled semolina
25 g. brewer’s yeast or 200 g. natural yeast
20 g. sea salt
700 ml water

Put the ingredients into the kneading machine adding around about 70% of the water. Knead the ingredients for about 25 minutes, adding the remaining water. At the end of this process, leave the dough to rise making sure it is covered with a cotton cloth, for about 90 minutes. When the dough has risen turn it on a working surface and proceed to shape and weigh it. Leave the shaped dough to rest for about 15 minutes and, just as before, cover with a cotton cloth. Make a slit across the top of the dough. Put in a hot oven (240°) and bake for about one hour.

Loaf of bread

Ingredients for 3 pieces about 500 grams:

1 kg of durum wheat semolina – RIMR
10 gr of yeast
20 gr of salt
700 ml of water

 

Procedure:

  1. Melt the yeast in water;
  2. Place all ingredients but the salt in the kneading machine and knead for 4 minutes at speed 1.
  3. Add the salt and mix for about 8 minutes at speed 2.
  4. Once the pastry is ready, overthrow it on a workbench and work until it gets a bread shape. If a thermometer is available, make sure the pastry is the temperature of 24°C ±2°C.
  5. Put the dough into a container, cover it with a damp rag and let it rise until the pastry has redoubled its starting volume.
  6. Once the dough has risen, sprinkle the workbench with semolina, overthrow the dough on the workbench and divide it into 3 parts.
  7. Make some creases on the dough so as to get the shape of a loaf and arrange it inside the boxes, previously covered by baking paper.
  8. Cover the boxes with a damp rag and leave standing at room temperature for about 1hour.
  9. Heat a 220°C ventilated oven adding inside it a small pot of water, that will keep the environment moist in order to rise the dough volume.
  10. Once the second leavening is complete, use a knife to make some cuts on the exposed surface: this procedure is useful to get a thicker crust without unwanted splits.
  11. Place the boxes containing the dough on a baking pan and bake for about 45 minutes; half-baked open the owen and remove the water pot; the last phase will shape the crust and dry the guts.
  12. Once cooked, remove the product from the mold and turn it upside down to make sure that the underlying part can dry properly.

Ciabatta

Ingredients for 20 ciabattas about 80 grams:

1 kg of durum wheat semolina – RIMR
10 gr of yeast
20 gr of salt
800 ml of water

 

Procedure:

  1. Melt the yeast in water;
  2. Place all ingredients but the salt in the kneading machine and knead for 4 minutes at speed 1.
  3. Add the salt and mix for about 8 minutes at speed 2.
  4. Once the dough is ready, overthrow it on a workbench and work until it gets a bread shape. If a thermometer is available, make sure the dough is the temperature of 24°C ±2°C.
  5. Put the dough into a container, cover it with a damp rag and let it rise until the dough has redoubled its starting volume.
  6. Once the dough has risen, sprinkle the workbench with semolina, overthrow the dough on the workbench and make some creases to obtain the shape of a loaf.
  7. Cover the loaf with a damp rag and leave standing at room temperature for about 1hour.
  8. Heat a 220°C ventilated oven adding inside it a small pot of water, that will keep the environment moist in order to rise the dough volume.
  9. Portion the dough into about 90 g with a spatula by pressing a slap shot and turning it upside down so that it can be floured.
  10. Place the ciabattas on a baking pan and bake for about 15-20 minutes; half-baked open the owen and remove the water pot; the last phase will shape the crust and dry the guts.
  11. Once cooked, remove the product from the oven and turn it upside down to make sure that the underlying part can dry properly.
Preparazione al lievito naturale - ricetta Mininni

Preparation for natural yeast

Ingredients:
100 g durum wheat re-milled semolina
10 g natural yogurt
40 ml lukewarm water

Slowly mix all the ingredients together for 10 minutes and then vigorously for another 3 minutes. Place the dough into a small round bowl (preferably a terracotta one) and cut two small gashes in the center of the top in the shape of a cross. Cover the bowl and leave the dough to rest for about two hours.

pasta fresca semola Mininni

Recipe for fresh pasta (4 people)

Ingredients:
300 g. durum wheat semolina S2
150 ml water
Salt
For egg pasta: we suggest to substitute the water with three eggs.

On a floured surface make a well in the semolina, pour in the center the liquid ingredients (water or eggs) and salt. With a circular movement mix the ingredients together until all the semolina is incorporated to form a thick dough. Now you can start to knead the dough. Fold the dough over on to itself towards you and then press it down away from yourself with the heels of your hands. When the kneaded dough is smooth and solid, shape it into a ball and then cover it with cling film. Leave it to rest in a cool place for about one hour.
Turn the dough on the working surface and roll it out in each direction. Fold the dough into a three level strip and cut according to the desired shape.

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