Pane di Altamura by Fc Ng

Pane di Altamura & 80% Hydration Baguette by Fc Ng

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This is Altamura bread recipe from Joe Lovallo
Altamura Type Bread with 80% Semolina 
75% Hydration. (Joe Lovallo)

Ingredients:

400 grams of Starter
550 grams of water. 
800 grams of Semolina flour. 
4 to 10 grams of instant yeast depending on strength of your starter and timing of your rise. 
25 grams of Salt. 

Directions:

Autolyse 800 grams of semolina and 550 grams of water for 30 minutes. 
Add starter, yeast and salt to autolysing flour and mix to smooth strong consistency. 
Bulk rest for 1 to 1/2 hours with 1 or 2 stretch and folds. 
Pre shape into 3 Boule's and rise for 1 to 1 1/2 hours depending on temperature of room. It should be a full rise ready to bake. 
Shape into 3 loaves very gently with out removing all of the gases or bake as boules and score the top with an X. 
Load into preheated oven 500F. 
Add Steam and reduce temp to 450F. 
Bake for 10 minutes and turn. 
Bake another 10 minutes depending on color desired. Shut off oven and leave loaves in oven for 10 to 15 minutes with door open a couple of inches. This is supposed to be a dark thick crusted bread.