Italy ยท Puglia
Pane di Altamura
Also known as Altamura bread
The first bread in Europe to earn DOP protected status, made only from local remilled durum semolina and baked in wood-fired ovens around Altamura.
Method
Wood-Fired DOP Oven
Hydration
72%
water to flour
Glycemic index
58
Medium GI
Energy
280 kcal
per 100 g
Sensory profile
- sourness
- 5
- sweetness
- 1
- crispiness
- 7
- chewiness
- 6
- aroma
- 7
- moistness
- 6
Scale 0โ10
Nutrition
per 100 g| Energy | 280 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 54 g |
| of which sugars | 1 g |
| Fat | 1.2 g |
| Fiber | 3.5 g |
| Sodium | 460 mg |
Typical values; recipes vary.
Texture
- Deep golden crumb
- Very thick crust
Typical ingredients
- Durum / Semolina
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.