Pane di Altamura

This bread , from Local Breads, obviously holds a special place in Daniel Leader’s heart. It’s supposed to be made with all semolina flour from a semolina sourdough. If done right, it keeps a long time. Because I don’t have fine enough semolina flour, I substituted in 1 ¼ cup of regular bleached all-purpose flour. So far, so good. I got nervous at the beginning because the dough barely seemed to rise at all during the first ferment, but it puffed up in the oven. The fold shape is traditional, from the time when everyone brought their dough to the main village oven, the baker folded it, stamped it, and took a portion of it for payment.