Sunday, September 26, 2010

Pane di Altamura

This bread was well underway before I read around on the internet and discovered that I, like many others who tried it, had done almost everything wrong. Most importantly I used readily available semolina flour, when apparently what one wants is a much finer grind available only in Italy, or at least not readily here. Nothing daunted, I went ahead and baked. I haven't tasted it yet, but feel in any case that it is no small thing to have produced a loaf that looks as nice and smells as heavenly as this one does.

1 comment:

Naunihal said...

I think the moral of the story is you need to mill your own whole grains, or find a local mill to do so.