Pugliese is a rustic bread from southtern Italy. It's similar to ciabatta, a rustic bread from northern Italy. The recipe calls for fancy durum flour and unbleached bread flour, but I only used unbleached bread flour. Using a biga improves the bread's flavor and texture. What I like about this bread is the bubbly spongy interior with a delicate crust.

(adapted from The Bread Baker's Apprentice)

for the biga
- 1 1/4 cups unbleached bread flour
- 1/4 tsp instant yeast
- 1/2 cup water, room temperature

for the bread
- 1 cup biga
- 1 1/8 cups unbleached bread flour
- 3/4 tsp salt
- 1/2 tsp instant yeast
- 1/4 cup mashed potatoes, warm
- 1/2 cup milk


for the biga
1. Mix all ingredients together in a mixer on low speed for a minute with the paddle attachment.
2. Switch to the dough hook, mix on medium speed for 4 minutes or until the dough is soft and pliable.
3. Transfer the dough to a greased bowl, cover with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
4. Degas the dough, cover with plastic wrap and  chill overnight.

for the bread
1. Remove the biga from the fridge, cut into small pieces. Cover with plastic and let sit for an hour to take off the chill.
2. Mix all ingredients together in a mixer on medium speed for 5 minutes with the dough hook.
3. Sprinkle enough bread flour on the counter, transfer the dough to the counter and proceed with the stretch-and-fold method. Mist the dough with spray oil, then cover with plastic wrap and let rest for 30 minutes.
4. Repeat the stretch-and-fold method two more times.
5. For the third time, transfer the dough to a baking pan lined with parchment paper. Gently shape the dough into a ball. Cover with plastic wrap and proof for an hours or until doubled in size.
6. Bake at 500 degrees with steam for 5 minutes, then lower the temperature to 450 degrees and continue baking for 15 minutes.
7. Rotate and continue baking for 5-10 more minutes or until golden brown and register about 205 degrees in the center.
8. Transfer the bread to a cooling rack. Let it cool before slicing.


Manggy said...

The spongy texture is my favorite part too. Someday I will attain it!!

Thip said...

I've been having fun making different kinds of bread recently.

Elra said...

That really look delish Thip. Love how your open crumbs look on this Italian bread.

Thip said...

I definitely make it again soon, but no steam next time.
p.s. I broke my oven using the steam technique. :(

Y said...

Beautiful bread, and great photo too :)


Blog Widget by LinkWithin