Altamura Sourdough Bread Recipe: Authentic Italian Crust With Foil-Sealed Chew

The Altamura sourdough bread recipe brings Italy's most celebrated crust to your kitchen with its signature chewy texture and golden crust. This protected traditional specialty (PTS) from Puglia requires patience and precision—starting with a robust sourdough starter that captures the essence of Italian wheat.

The foil-sealed baking technique ensures that signature open crumb structure while developing a crispy, flavorful crust.

What sets Altamura sourdough apart is its foil-sealed baking method, which creates a distinctive chewy interior while maintaining a crisp exterior. The dough undergoes a long fermentation (12-16 hours) to develop depth of flavor, and the high-protein wheat flour gives it its signature structure.

This recipe maintains authenticity while adapting to home kitchens, ensuring you achieve restaurant-quality results.

By following this method, you'll create a loaf with a golden, crackling crust and an open, airy crumb that's irresistibly chewy. The sourdough starter adds a tangy complexity that elevates this bread beyond standard sourdough, making it perfect for sandwiches, toast, or enjoying on its own.

The cultural significance of this bread—protected by Italian law—makes it a true culinary treasure.

This recipe includes detailed instructions for maintaining your starter, proper dough handling, and the foil-sealing technique that defines Altamura sourdough. With practice, you'll master the balance of texture and flavor that makes this bread so beloved. Let's get started on creating an authentic Italian masterpiece.

Ingredients for altamura sourdough bread

Authentic Italian ingredients for a bread protected by tradition and time.

The Altamura wheat flour is non-negotiable for authenticity—its high gluten content creates that signature chewy texture. King Arthur or Caputo 00 flour are the gold standards, but any high-protein Italian flour will work. For your sourdough starter, maintain a 100% hydration ratio (equal parts flour and water) and feed it daily with Altamura flour for consistency. The starter should be bubbly and double in size within 4-6 hours after feeding. If you can't find Altamura flour, King Arthur Bread Flour is the closest substitute, though it won't be identical in flavor. Store your starter in a glass jar with a loose lid at room temperature, and always use a portion that's at its peak activity—typically 24 hours after feeding.

No semolina? Rice flour or all-purpose flour will work in a pinch, though the texture won't be as crisp. The foil-sealing technique requires heavy-duty aluminum foil—avoid lightweight versions that tear during baking. For proofing, a banneton is ideal, but a linen towel dusted with flour creates a similar effect. If you're short on time, you can skip the long fermentation (12-16 hours) and proof the dough for 6-8 hours, though flavor development will be less pronounced. The olive oil should be extra-virgin—its fruity notes complement the sourdough's tang, while lower-quality oils can taste bitter. For the final dough adjustment, always use unbleached all-purpose flour to avoid altering the bread's color or texture.

Once baked, let the loaf cool completely on a wire rack before slicing—this prevents a gummy crumb. Store wrapped in a clean cotton towel at room temperature for up to 3 days, or freeze slices for 3 months. The foil-sealed method creates a bread that's best enjoyed within 48 hours of baking, as the crust loses its crispness over time. For reheating, wrap cooled slices in foil and warm in a 350°F oven for 5-7 minutes. This bread freezes beautifully—slice before freezing to maintain texture, and toast directly from frozen for crispy results.

Step-by-step instructions for authentic Altamura sourdough bread

Master the Italian technique that delivers legendary texture and flavor through precise hydration and foil-sealing.

In a large mixing bowl, combine the 3.5 cups of Altamura wheat flour with the 1 cup of active sourdough starter. Create a well in the center and add the 1.75 cups of warm water (95°F-105°F) and 1.5 teaspoons of kosher salt. Using a dough whisk or your hands, gradually incorporate the liquid into the flour until a shaggy mass forms.

Once combined, switch to a stand mixer fitted with a dough hook attachment. Knead on low speed for 5 minutes until the dough becomes smooth and elastic. The dough should be slightly tacky but not sticky—if it sticks to your fingers, add the 0.5 cup of unbleached all-purpose flour gradually. For authentic texture, the dough should test at around 78-80% hydration. This high hydration creates the signature open crumb structure of Altamura bread.

Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rest at room temperature for 1 hour. After the initial rest, perform a series of stretch-and-folds every 30 minutes for 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process on all four sides.

During bulk fermentation, the dough should roughly double in size and develop visible bubbles on the surface. The ideal temperature for this stage is 75-78°F. If your kitchen is cooler, extend the fermentation time to 3-4 hours. The dough is ready when it springs back slowly when poked and has developed a slightly domed shape with good volume. This development creates the signature chew and open crumb structure that Altamura bread is known for.

Lightly dust a work surface with the 1 tablespoon of semolina flour and turn out the dough. Gently deflate it and shape it into a round boule. To do this, use the "stretch and turn" method: stretch one side of the dough toward you while turning the boule 90 degrees with each stretch. After shaping, place the dough seam-side up in a floured banneton or line a bowl with a floured linen towel and place the dough inside.

Cover with plastic wrap and refrigerate for 12-16 hours. This cold proofing slows fermentation and allows the gluten to relax, which is crucial for developing the bread's signature structure. The dough should rise noticeably in the banneton, with the sides expanding and the top becoming slightly domed. The cold proof also enhances the flavor development, creating the complex, slightly tangy taste that defines authentic Altamura bread.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. While the oven heats, turn the dough out onto a piece of parchment paper dusted with the 2 tablespoons of cornmeal. Using a razor blade or sharp lame, score the dough with a crosshatch pattern about 1/8-inch deep. This scoring allows the bread to expand properly during baking and creates the characteristic crust.

Carefully transfer the scored dough to the hot Dutch oven, cover tightly with the heavy-duty aluminum foil, and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 15-20 minutes until the bread reaches an internal temperature of 205-210°F. The crust should be deep golden brown with dark spots, and the bread should sound hollow when tapped on the bottom. This foil-sealing technique traps steam, creating the signature dense, chewy crust while maintaining a moist interior.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This resting period allows the internal structure to set and the flavors to fully develop. The bread should have a dense, slightly chewy crumb with an open, irregular structure and a thick, crisp crust. The flavor should be tangy with a subtle sweetness, a hallmark of authentic Altamura sourdough.

Slice the bread with a serrated knife and serve while still slightly warm. The interior should be moist and elastic, with a slight resistance when bitten into—a testament to the high hydration and proper fermentation. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage. This bread is best enjoyed fresh, with the crust providing a satisfying crunch and the interior offering a satisfying chew.

Best sauces and condiments for this altamura sourdough bread

Olive Oil Infusions

Enhance your Altamura sourdough with infused olive oils that complement its tangy notes. A simple garlic-infused olive oil (steep 4 garlic cloves in ½ cup extra-virgin olive oil for 2 hours) adds depth to sandwiches.

For a richer flavor, try rosemary-infused olive oil—simmer 2 sprigs fresh rosemary in ½ cup olive oil for 10 minutes before straining. Drizzle lightly over warm slices for an aromatic finish. 🫒

Tomato Sauce Pairings

Altamura sourdough’s chewy texture pairs perfectly with San Marzano tomato sauce. Simmer 2 cups crushed San Marzano tomatoes, 2 tbsp olive oil, 1 tsp sugar, and ½ tsp red pepper flakes for 20 minutes.