Pane di Matera can take different forms. Among the best known are the high form, immediately recognisable for its vertical development, and the flat form, which is wider and more spread out.
The difference does not come from the dough. The base is the same: what changes most is the shaping and the proportion between crust and crumb. These apparently simple differences affect the appearance of the loaf, its texture when eaten and, to a lesser extent, how long it keeps.
High and flat Pane di Matera use the same dough
High and flat Pane di Matera are prepared with the same dough. The recipe therefore does not determine the two versions; the difference comes from how the dough piece is worked before it goes into the oven.
The base remains that of Pane di Matera, linked to the use of remilled durum wheat semolina, an ingredient that also plays a central role in the structure and characteristic colour of the crumb.
For more information about this flour, see the guide to remilled durum wheat semolina.
How the shaping changes
For the flat form, once the dough piece has been prepared, it is rolled and kept in a simpler, flatter shape. It does not undergo the additional shaping needed to develop the loaf upwards.
For the high form, the dough piece is worked further and folded to create the characteristic vertical shape of Pane di Matera. The difference is already visible before baking: the flat form tends to spread more in width, while the high form concentrates more of its volume upwards.
This distinctive vertical shaping is deeply linked to Matera's tradition. Historically, it made it possible to produce large loaves while taking up less surface area inside the ovens.
Crust and crumb: the most noticeable difference
The high form has a greater proportion of crust, which is thicker and crunchier.
The flat form has a greater proportion of crumb compared with the crust. The slice develops more in width, so the inside plays a more prominent role when the bread is eaten.
In short:
- high form: more crust, thicker and crunchier;
- flat form: more crumb and a slightly thinner crust.
The difference therefore does not depend on the composition of the dough, but mainly on the shape created during working and baking.
4.5
24/48h
4.5
24/48h
Does the flavour change too?
The basic flavour remains essentially the same because the dough does not change. What varies slightly is the way it is perceived when eaten.
In the high form, the greater amount of crust makes the crunchy component and the notes of the baked surface more noticeable.
In the flat form, the greater amount of crumb makes the slice softer and gives more prominence to the characteristics of the inside.
The difference is still subtle: these are not two breads with different flavours, but two different ways of experiencing the same dough.
Does the baking change between the high and flat forms?
No, the baking does not change.
Times and methods are the same for both forms. The high form is left to dry slightly more in order to develop its characteristic crust better.
The shape therefore continues to influence the final result even though the dough and baking process are the same.
Which one keeps for longer?
The high form tends to retain its characteristics slightly longer than the flat form.
The difference is not large and also depends on storage conditions, but it can amount to one or two extra days.
The high form has historically been associated with large loaves intended to last for several days. Sources on the tradition of Pane di Matera also refer to loaf sizes much larger than those commonly purchased today and to their notable keeping qualities.
To preserve the quality of the bread after purchase, correct storage is still important. The guide on how to store bread covers suitable methods for room-temperature storage and freezing.
Why did the high form develop in Matera?
The high form is not merely an aesthetic choice.
In the past, bread was prepared at home and then taken to ovens for baking. Families were large and loaves could reach considerable sizes.
A large loaf developed entirely in width would have taken up a lot of space. Working the dough upwards made it possible to concentrate the same mass within a smaller surface area.
This made it possible to use oven space more efficiently and bake more loaves at the same time.
High or flat Pane di Matera: which one to choose?
There is no single best choice.
The difference mainly depends on the texture preferred.
The high form is more suitable for those who particularly appreciate the crust, thanks to its greater presence and crunchier texture.
The flat form gives more space to the crumb and is therefore more suitable for those who prefer a slice with a more abundant interior.
The uses are essentially the same: both forms can accompany vegetables, first and second courses, be used to collect sauces or simply be eaten as table bread.
4.5
24/48h
4.5
24/48h
Which form is more popular in Matera?
The high form remains the one most strongly associated with Pane di Matera and is also by far the most requested.
At Panificio Perrone, demand for the high form is much greater than for the flat version.
Both are regularly prepared and offer two different textures while starting from the same dough.
For more information about ingredients, processing and product characteristics, see the article on how Pane di Matera is prepared.
