Kernel & Kruste
spec: live-scaler@v3.0pipeline: passed (100% oven spring)Pane di Altamura (100% Semola Rimacinata)
The king of Apulia: Golden yellow crumb, nutty aroma, and a thick, splintering crust made from twice-milled durum wheat semolina.
SCALE PORTIONS:
sourdough.config.yaml# Loading recipe configuration...Hydration:72%
Baking Temp:240°C ➔ 215°C
Dough Yield:TA 172
Peer Reviews & Bake Logs
👨💻
“Pull Request approved! Controlled fermentation timing and the Dutch oven produce a reliably blistered crust every single bake.”
👩🔬
“Textbook ear and blistered crust. The steam trap preserves moisture perfectly before caramelization.”
Stage-by-Stage Workflow
1. Semola Autolyse
Durum semolina takes longer to hydrate. Rest 1 hour.
⏱ 60 min2. Inoculation & Knead
Work in active levain and salt. Durum builds immense elasticity.
⏱ 15 min3. Bulk Ferment
Turn and fold twice. Watch for golden yellow aerated dome.
⏱ 4 hrs @ 25°C4. Accavallato Shaping
Traditional folded hat shape of Altamura or high round boule.
⏱ 20 min5. Final Proof
Proof in linen basket dusted with semola.
⏱ 90 min6. Dutch Oven Bake
20 min with lid at 240°C, 30 min lid off at 210°C.
⏱ 50 min
Baker Telemetry
Protein14.5 g
Total Time~18 h
Bake Loss-11%
Apulia's Golden Masterpiece
Pane di Altamura is world-famous for its bright yellow interior and glass-hard crust that shatters under the knife. 100% twice-milled durum wheat semolina absorbs water like a sponge.