Pane di Altopascio Tradizionale (Altopascio Traditional Bread) 🇮🇹
Foods, Culinary bases, Flour-based foods, Bread and related doughs
Original name: Pane di Altopascio Tradizionale
Other names: Pane di Altopascio
Nationality: Italy 🇮🇹
Consumption area(s): Altopascio, Castelfranco di Sotto, Montecarlo, Porcari
Production area(s): Altopascio, Castelfranco di Sotto, Montecarlo, Porcari
Introduction
Pane di Altopascio Tradizionale (Traditional Altopascio Bread) is a bread made exclusively from soft wheat flour, natural sourdough starter and water, produced onlu in the area of Altopascio, Castelfranco di Sotto, Montecarlo and Porcari. Its identity is defined by a traditional manufacturing process based on natural fermentation, long resting periods, and carefully controlled baking conditions.
Description of Pane di Altopascio Tradizionale
The dough is prepared using Type “0” soft wheat flour, natural sourdough starter and water, mixed according to precise proportions established by the specification. The process includes dough maturation, resting, shaping, proofing, and baking stages designed to promote the development of the bread’s distinctive organoleptic qualities.
The finished bread is characterised by a firm, crunchy, and non-elastic crust, with a surface displaying alternating smooth and rough areas. The crumb is ivory-white, featuring a fine and irregular alveolation. The aroma is delicate and characteristic, with notes reminiscent of toasted bread, while the flavour is balanced, pleasantly savoury, and typical of naturally fermented products. The crust ranges from golden to dark golden brown, creating a marked contrast with the lighter interior crumb.
The specification recognises several traditional formats. The “Scolletta” is an elongated loaf weighing approximately 500 g (17.6 oz). The “Coppia”, also elongated in shape, weighs around 1 kg (2.2 lb), while the larger “Coppone” reaches approximately 2 kg (4.4 lb). Two other formats are also produced: the “Ruota”, a round loaf weighing between 500 g and 3 kg (1.1–6.6 lb), and the quadrangular loaf, which weighs between 400 g and 1 kg (0.9–2.2 lb) and is characterised by its rectangular shape.
History of Pane di Altopascio Tradizonale
The origins of Pane di Altopascio date back to the Middle Ages and are closely connected to the Knights of the Tau, a religious and hospitaller order based in the Tuscan town of Altopascio. According to tradition, this bread was prepared and distributed to pilgrims traveling along the Via Francigena, one of the most important medieval pilgrimage routes in Europe. It provided a simple but nourishing meal, designed to sustain travelers during their long and often difficult journey.
Recipe
Pane di Altopascio Tradizionale
Іngredients
- 700 g
Type 0 flour (protein < 12.0 g/100 g; Falling Number 300–310; W: 250–270 for pre-ferment, 170–200 for final dough; P/L ratio 0.45–0.50) (6 3/4 cups) (for home reproduction, any Type 0 flour can be used and similar flours from other countries with different classification systems are also suitable)* - 535 ml
water (2 cups) - 30 g
Type 0 flour sourdough starter (2 tbsp) (for home reproduction, any sourdough starter can be used)
Іnstructions
- Start by preparing the pre-fermented. In a spiral mixer, combine 100 g of flour (3/4 cup), sourdough starter and 45 ml water (tbsp). Mix at low speed for approximately 8 minutes, until the dough is homogeneous and smooth.
- Once mixed, transfer the dough to a covered container and allow it to ferment for 24 hours under controlled conditions, following the specified production protocol (temperature according to specification sheet: 8–10°C).
- Combine the preferment with the remaining flour and water, incorporating everything into a single dough. Mix using a double-speed electric mixer for a total of about nine minutes: start with a slow speed for approximately seven minutes and then switch to high speed for an additional two minutes to strengthen and smooth the dough structure.
- Once the dough is fully developed, let it rest for 10 to 20 minutes.
- After resting, shape the dough into traditional forms. If working with a 1 kg (2.2 lb) dough piece, you may choose between several classic shaping styles: a “coppia,” formed as an elongated twisted strand; a “ruota,” shaped into a rustic, irregular round; or a squared, irregular shape.
- Place the shaped dough to proof for an additional 60 to 120 minutes at room temperature, resting it on a hemp or cotton cloth.
- Preheat the oven to 220–240°C (428–464°F). Bake for 50 to 80 minutes depending on the size of the loaf; for a 1 kg (2.2 lb) loaf, a baking time of approximately 60 to 65 minutes is generally appropriate.
- Once baking is complete, slightly open the oven door to release steam and allow the loaf to begin cooling gradually. Remove the bread and let it cool completely at room temperature before slicing or serving.
Notes:
Nutritional facts table
| Nutrients | Total | Per serving (100g) |
| Calories (kcal) | 2603 | 260.3 |
| Total fat (g) | 7 | 0.7 |
| ———Saturated fat (g) | 1.1 | 0.1 |
| Cholesterol (mg) | 0 | 0 |
| Sodium (mg) | 14 | 1.4 |
| Total carbohydrates (g) | 545.6 | 54.6 |
| ———Dietary fiber (g) | 19.3 | 1.9 |
| ———Total sugar (g) | 1.9 | 0.2 |
| Protein (g) | 73.9 | 7.4 |