Apulian Bread is much more than a simple staple food: it represents an invaluable heritage of Italian gastronomic tradition. Prepared with selected natural flours, this bread embodies the history and authenticity of the Apulian territory, bringing a unique taste experience to the table.
Its characteristics make it unmistakable. It boasts a typical shape, a robust crust and a soft, airy crumb with a rich, genuine flavor. Unlike regular bread, Apulian Bread is known for its extraordinary shelf life: it stays fragrant and delicious even the day after baking. For this reason, it is ideal when sliced, perfect for daily meals or for turning into tasty bruschette.
It is not just a food, but a true symbol of hospitality and a culinary tradition carefully passed down through generations.
Indice
The tradition and importance of natural flours
The true magic of Apulian Bread lies in its origin, deeply connected to the rural culture of the region. It was born as “long-lasting food”, essential for survival and field work, which explains its excellent shelf life.
The secret behind this longevity and its distinctive flavor lies in the strict use of natural flours and, above all, in the sourdough starter. This natural leavening gives the bread superior digestibility and develops the complex aromas that make the crumb so rich and characteristic. This ancient know-how, combined with high-quality raw materials, makes Apulian Bread a true excellence.
Durum wheat bread
The most famous of all is Pane di Altamura DOP, made exclusively with Apulian durum wheat, high hydration and wood-fired baking.
Its crumb is compact and flavorful, while the crust is thick and golden.
Flours used for this bread include:
- Semola rimacinata Proteica 14
- Senatore Cappelli (ancient durum wheat)
A traditional country bread made to last, still excellent the next day.
Soft wheat bread
Typical of the Tavoliere and rural areas around Foggia, it has a softer and lighter crumb, perfect for bruschette and for accompanying any daily dish.
Flours used for this bread:
- Versatile 240 | Farina di grano tenero tipo 0
- Antica 2000 | Farina di grani teneri antichi tipo 0
(Slow Food presidium for the bread of Monte Sant’Angelo)
In both cases, the tradition calls for direct dough, with no preferments.
Why does Apulian bread last so long?
Apulian bread is famous for its extraordinary longevity. This quality comes from precise traditional factors:
Large and generous shapes
Typical Apulian loaves often weigh over 2 kg. Their large mass retains humidity longer, keeping the crumb soft and fragrant for days.
Use of sourdough starter
The heart of traditional baking: it gives greater digestibility, complex aromas and especially longer preservation compared to industrial yeast.
Natural and “living” flours
When bread is prepared with natural flours, free from additives and containing live wheat germ—such as our èViva flours—freshness lasts even longer without the need for preservatives.
Thanks to this combination of technique, ingredients and tradition, Apulian bread stays good for several days after baking, just like in the past.
Soft-wheat Apulian bread
(Recipe for èViva Antica 2000 or Versatile 240)
Ingredients (for 1 large loaf of about 1.5 kg)
| Ingredient | Quantity |
|---|---|
| Farina Antica 2000 or Versatile 240 | 1,000 g |
| Water | 650–680 ml |
| Sourdough starter or 5 g fresh yeast | — |
| Salt | 20 g |
| Extra virgin olive oil (optional) | 1 tbsp |
Technical differences
- Antica 2000 → more delicate dough, softer crumb, rustic flavor
- Versatile 240 → better elasticity, more open crumb
Method
Autolysis (optional but recommended)
Mix flour and water only and rest for 20–30 minutes.
Dough
Add yeast, knead until smooth, then add salt last.
Knead 8–10 min by hand or 5 + 5 min in a stand mixer.
Bulk fermentation
Cover and rise 1h30–2h, until doubled.
Shaping
Round and shape into a traditional Tavoliere-style loaf.
Final proof
Cover and rise for 50–70 minutes.
Baking
- 15 min at 240°C with steam
- 30–35 min at 200°C
- Final 5 min with vent open for a dry crust
The bread is ready when the bottom sounds hollow.
Expected result
Fragrant crust, soft crumb, authentic flavor—perfect for bruschette and daily meals.
Durum-wheat Apulian bread
(Recipe for Senatore Cappelli or Proteica 14)
Ingredients (for 1 large loaf of 1.8–2 kg)
| Ingredient | Quantity |
|---|---|
| Semola rimacinata Senatore Cappelli or Proteica 14 | 1,200 g |
| Water | 660–700 ml |
| Sourdough starter or 3–5 g fresh yeast | — |
| Salt | 24 g |
Technical differences
- Senatore Cappelli → denser crumb, herbaceous aroma
- Proteica 14 → stronger structure, more open crumb, excellent stability
Method
Direct dough
Mix flour and water, add yeast and knead until gluten is well developed. Add salt last.
Long bulk fermentation
Rest 2–3 hours at room temperature until doubled.
Traditional Apulian shaping
Stretch the dough, fold the “mantellina” over the top
→ forming the typical “hat-shaped” loaf.
Final proof
About 1 hour covered.
Baking
- 15 min at 250°C with steam
- 35–40 min at 200°C
- Final 10 min at 180°C with door slightly open
Thick, crunchy crust and yellow, savory crumb: the true flavor of Apulian durum wheat.
How to store Apulian bread
One of the great strengths of typical Apulian bread is its durability, thanks to long fermentation and natural flours. To keep it fragrant as long as possible, store it wrapped in a cotton cloth or in a paper bread bag at room temperature.
Avoid plastic bags, which trap moisture and spoil the crust.
When stored properly, you can enjoy it for several days.
The bread that tells the story of Apulia
Apulian Bread made with natural flours is much more than a recipe: it is an act of love for our land. Each loaf reflects the value of authentic raw materials, slowness, and care—qualities that have always defined the work of Agricola Piano. It is the scent of things done well, of tradition renewed every day in homes and masserie.
If you want to bring to your table a bread that truly holds the soul of Apulia, choose our natural flours: genuine, fragrant, full of life.
Discover our selection and be inspired by the taste of simplicity.