What to say?
So many breads…So little time:)
All so delicious in their own way.
I like this bread as it retains a higher hydration, like Ciabatta .
In addition, Pugliese also uses Durum flour, which I do like.
I know this is a white bread but you just couldn’t compare this to ‘white’ bread!
Its handmade, no crap in it, basically flour, salt and yeast…
Its like alchemy, like magic!
How simple can you get?
So this is a 2-3 day affair and it does have extended resting periods .
I would make the Biga at night, let it sit to the following morning, so like 36 hours.
Or make it in the morning for the next morning.
Needs 24 + hours to sit.
But like they say on the Mainland cheese ad..”Good things take time”.
This makes 2 good-sized loaves.
2 cups of unbleached bakers flour
1/2 tsp of yeast
3/4 – 1 cup of water to make a stiffish dough.
1 & 1/2 cups of durum flour
1 cup of unbleached bread flour
1 – 1 &1/2 cups of warm water
2 tsps of Nev;s malt powder (diastic malt powder)
1 big tsp Salt
1 tsp of yeast.
Make the Biga by warming the water and adding in the yeast.
Allow yeast to become frothy and then add yeasty mix to flours.
Mix well, the dough should be stiff.
Add a little water if too dry though.
Knead the Biga for 5 minutes, then place in an oiled bowl and cover.
Leave for 4-6 hours and then place in the fridge for at least 24 hours!
Pull out the Biga an hour before you will use it.
Blend salt and flours together.
Warm water and stir in yeast, allow to stand 10 minutes.
Add yeasty mix to Biga and then add all to the flour mix.
You want it quite wet, not as much as the Ciabatta.
Mix well and then knead for about 5-8 minutes.
Sprinkle the bench with flour and put the dough on the bench.
Stretch out into a longish rectangle shape, then fold back together in 3-4 folds like an envelope.
Lightly dust with flour and cover with a tea towel and sit for 30 mins.
Repeat this 3 more times.
After the 4th turn, oil a bowl and place dough in it, cover and sit for 2 hours .
After 2 hours transfer dough to the bench and cut dough in 2 pieces and form into the bread shapes you would like.
I was doing a boule and one baton that would go in the dutch oven:)
Transfer dough to a baking tray dusted with semolina or fine polenta.
Leave to rest for 90 minutes, until almost doubled in size.
Pre heat oven to 240 degrees.
Place a small baking tray in the bottom of your oven.
You will put water in this to create steam.
Place trays in the oven (or bread into the warmed dutch oven).
Put 1/2 c up of cold water into the baking tray at the bottom of the oven.
This will create steam, shut the door asap!
It will create a fabulous crust!
After 20 minutes, turn the oven down to 220 Celsius and bake for a further 15-20 minutes.
Remove from the oven and allow to cool.
I hope you loved this bread!!
Such a joy to make.
Tastes wonderful !
Personally I find bread baking very soothing….
Give it a go!!
Pound those troubles away!
Have you tried these breads?
Fabulous Focaccia? Three flour options…Give it a whirl…
ENJOY ENJOY ENJOY!!