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Pane Pugliese (Bread of Puglia




Source of Recipe


Internet


List of Ingredients




1 1/4 active dry yeast or 1/2 small cake (9 grams) fresh yeast
1/4 cup warm water
3 cups water, room temperature
4/5 cup (200 grams) Biga
7 1/2 cups (1000 grams) unbleached all purpose flour
1 Tbs. plus 1 Tsp (20 grams) salt


Recipe



Stir the yeast into the warm water in a large mixer bowl; let stand until creamy, about 10 minutes. Add 3 cups water and the starter and mix with the paddle until well blended. Add the flour and salt and mix until the dough comes together and pulls away from the side of the bowl, 1 to 2 minutes. You may need to add another 1 to 2 Tbs. flour. Change to the dough hook and kneed at med. speed for 3 to 5 minutes. The dough will be very soft and elastic but will never pull entirely away from the bottom of the bowl. If you want, finish kneading by hand on a floured surface with floured hands until the dough loses its stickiness and is soft and velvety, about 1 minute.

First Rise: Place the dough in a lightly oiled large bowl or plastic tub, cover tightly with plastic wrap, and let rise until tripled, about 3 hours. Do not punch down

Second Rise and Shaping: Flour your work surface generously, flour a dough scraper and have a mound of flour nearby for your hands. Pour the dough out of the bowl, flour the top, and cut into 2 to 3 equal pieces, depending on how many loaves you are planning. Flatten each piece of dough and roll it up lengthwise using your thumbs as a guide. Turn the dough 90 degrees, pat it flat, then roll up again. Shape into a ball by rolling the dough between your cupped hands and pull the dough taut across the skin to generate tension on the ball. Place the loaves on floured parchment paper set on baking sheets or peels, cover with a heavy towel or cloth and let rise until doubled, about an hour.

Baking: Thirty minutes before baking, heat the oven with a baking stone to 450. Five to ten minutes before baking, flour the tops of the loaves and dimple them all over with your finger tips. Dimples will disappear but keep it from rising crazily. Let stand 5 to 10 minutes. Sprinkle the stones with cornmeal. Slide the loaves onto the baking stones without turning them over, or if on baking sheets, bake directly on the pans Bake until golden brown and crusty, about 50 to 60 minutes for larger loaves, 30 to 35 minutes for smaller loaves. Check by knocking on the bottom of the loaf and listen for a hollow sound .If in doubt, go a longer time.

Makes 2 large round flat loaves or three smaller loaves