Pane Di Altamura

An elite master specification for Pane di Altamura, featuring a 72% hydration re-milled durum matrix (Semola Rimacinata) and a 100% hydration poolish preferment. Engineered with professional stability modulators (ascorbic acid, lecithin, inulin, and potato flour) to reinforce fragile durum proteins, prevent staling, and support traditional Pompadour shaping on parchment.

Full gravimetric matrix, mechanical protocol and export suite unlock inside the Members Vault.

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