In last night’s Rustic Artisan Breads class we made Pane de Altamura (Semolina Bread from Altamura).
Altamura is an old artisan bread from the south of Italy, near the heel of the boot. It is famous in Italy as one of the finest and oldest types of bread in the country and is protected within the Eurpean Union. This bread has a crisp thin outer crust, and a soft cream coloured interior. And it is oh so yummy! 🙂
Last night we also made a Poolish for next week’s class. Poolish was adopted by the French from Polish bakers (hence the name). It is made up of an equal part flour and water (100% hydration) and varying amounts of yeast. The loose mixture is high in enzymes that denture proteins, giving the final dough a silky texture and increadsed extensibility. The poolish baguette (introduced to Paris in the early 60s) has become the standard in most respectable French bakeries.