Re-milled semolina Croissant-shaped bread

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Durum wheat re-milled semolina bread produced in Altamura and on the tables of all Altamura citizens is now well-known and preferred all over the world; its processing has spread over time from generation to generation of bakers, keeping the old tradition popular.

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Durum wheat re-milled semolina bread produced in Altamura and on the tables of all Altamura citizens is now well-known and preferred all over the world; its processing has spread over time from generation to generation of bakers, keeping the old tradition popular. Durum wheat re-milled semolina bread produced in Altamura preserves, in fact, the processing of homemade bread of the past, when every family vigorously kneaded from dawn the mass of durum wheat semolina, yeast, salt and water.
The loaves were baked, then as today, in the traditional ovens in wood or stone.
The bread of Altamura tradition is available today in two shapes: «A sckuanète = overlapped bread» is the typical form of the high and overlapped bread; the other is lower and called «a cappidde de prèvete = priest’s hat». Its size may vary from a portion of 500 grams up to a maximum of 7 kg.
The crust of durum wheat re-milled semolina bread produced in Altamura is crunchy and has a pale yellow soft crumb inside, sometimes with the presence of air gaps due to the bubbles created during its natural leavening.
The taste is unique and completely different from any other bread.
The typical durum wheat used for this bread grows in some specific areas of the Murgia plateau: Altamura, Gravina In Puglia, Spinazzola and Minervino Murge.

Ingredienti: semola rimacianta di grano duro, acqua, lievito di birra, sale, lievito nostrano.

Peso prodotto: kg 0,5 – kg 1.00

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