Pane di Altamura

Pane di Altamura
Two pagnotte di Altamura
Type	Bread
Place of origin	Italy
Region or state	Altamura
Main ingredients	Durum flour
Cookbook: Pane di Altamura Media: Pane di Altamura

Pane di Altamura is a type of bread made from durum flour from the Altamura area of the Provincia di Bari, in the South East of Italy.

In 2003 Pane di Altamura was granted PDO status within Europe.

By law, it must produced according to a range of strict conditions, including using particular varieties of wheat, a certain specification of water, and a consistent production method, and must also have a final crust more than 3mm thick. However, the shape of the bread is not important.

Official production zone consists of the Comuni of:

References

Consorzio per la tutela del Pane di Altamura(in Italian) (Accessed 18 July 2010)

Italian breads

Altamura Biga Ciabatta Coppia Ferrarese Crescentina Farinata Filone Focaccia Grissini Michetta Muffuletta Pandoro Pane carasau Pane sciocco Panettone Penia Piadina Taralli Vastedda

Recipes on WikiBooks Category:Italian breads * Food portal The Italy Portal

Bread

List of breads

Types	Brown bread White bread Whole wheat Flatbread Multigrain bread Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened

Ingredients	Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water

Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales

Processes	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process

Uses	Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast

Other	Breadmaking Baker percentage History of bread

List articles	American breads Brand name breads Bread dishes British breads Indian breads Pakistani breads Quick breads Sweet breads

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