Traditional Bread from the Murgia
the Murgia Area in Puglia, traditional stone ovens are still part of
the urban landscape: built in the nineteenth century, they have
typical high hoods, paddles with long handles, mouths that can
accommodate more than 300 pounds of bread.
The basic ingredient of
this bread is the extraordinary durum wheat semolina from the Alta
Murgia, mixed with yeast to sourdough, warm water and sea salt. The
mixture is left to rise up to 4 hours, covered with a cotton cloth,
and is modeled according to the desired weight. Cooking in a wood
oven and the temperature of 200-300 ° C, lasts about an hour and a
The bread of Altamura, near Bari, is characterized by the
typical shape of a wide-brimmed hat and a golden crust, usually
weighs around a kilo, but is also available in larger sizes,
traditionally preferred by farmers for their long shelf life . To the
nose, the bread of Altamura smells more or less toasted, sometimes
you get the scent of coffee, is soluble in the mouth, pasty, when
fresh, compact but still excellent chewiness even after several days.
At the end, very often some tasty vanilla notes are often perceived.