All original site content copyright 2021 The Fresh Loaf unless stated otherwise. about Pugliese - the quest for durum flour was over...I finally found it! However, I couldn't leave well enough alone and follow the recipe. News & Information for Amateur Bakers and Artisan Bread Enthusiasts. Take the biga out of the refrigerator and let it warm up for about an hour. Here is the shot: There were really two loaves, and the crumb shot is of the "other" one. 500g loaves. News & Information for Amateur Bakers and Artisan Bread Enthusiasts. Home; Forum; Lessons; Handbook; Videos; Books; Recipes; FAQs; Blogs; Search form. I should’ve gone with my first thought because I ended up burning the second loaf. The dough will be quite slack. http://www.thefreshloaf.com/node/24139/pane-tipo-di-altamura-quotlocal-breadsquot. Origin: EU countries (to compare), No 2: La Semola di Don Arcangelo, from Altamura, No 3: Semola di grano duro rimaccinata by Divella, milled near Bari, No 4: La Farina di Don Arcangelo, from Altamura (tipo 00), No 5: Shipton Mill No 4 organic strong white flour (my current standard flour, to compare). Content posted by community members is their own. www.thefreshloaf.com Hey, I'm game! Biga: 75 g Flour, Instant Yeast 1/16 tsp, water 59 g, optional: Malt Powder 1/2 tsp. Redemption: The sourdough loaf was actully baked first. The result is quite amazing, my best Pugliese yet. The dough is a very wet, rustic dough. The crust was crunchy, and the crumb was quite chewy. This formula is one that I've been using to break in and get used to my new willow proofing baskets, and I'm quite happy with the results so far, considering the low 64% hydration. To try out the Italian flours I wanted to make a bread I knew well: I used the Pugliese formula I learned at the Lighthouse Bakery with two changes: 1. I fell asleep. Then drizzle virgin olive oil over the bread. Pugliese – rustic Italian loaf Pugliese bread is characterized by a moist dough resulting in large holes in a well-structured crumb, and a well-developed, crunchy crust. Content posted by community members is their own. For full blog post and recipe, you can find it here. I allowed the biga to ferment in a cool area for 24 hrs (recommended @ 55-65 F). Not quite understanding the durum leaven I mixed too early. and it is really wonderful to find so much inspiration here on TFL. So I had to refresh my two starters today (Clyde - 100% rye, and Gertie - white flour), and don't have time to bake tomorrow. Hello All! June 22, 2010 - 9:15am. Apr 24, 2013 - Way back when, Sylvia posted a pugliese with a lighter than air crumb. In Britain I found three suppliers of Italian flours, so I ordered some. This was the wettest dough I worked with so far. Resuscitation: I had another go at Rose Levy Berenbaum's "Brinna's Pugliese" Friday night, but this time I tried it with a 20% substitution of semolina flour. 26 talking about this. This site is powered by Drupal. Cool completely before slicing. I used 20% semola rimaccinata and 80% tipo 00 (for biga and dough). All original site content copyright 2021 The Fresh Loaf unless stated otherwise. A good contrast to the thick crunchy crust. This is my 3rd try in the past few weeks to bake something that is edible... Lemme know what you think and if the recipe works for you. It looks just like the picture in TBBA :) And the taste is heavenly. After my disappointing encounter with pumpernickel and deli rye, I decided I needed to drown my troubles in Semolina. Bake 20 more minutes. your own Pins on Pinterest I also included about 20% mashed potato in the recipe (recipe only calls for 12% but I got the more from the left-over). Here’s the situation: You’ve had a full afternoon of baking fresh bread.You’ve put your heart and soul into proofing, kneading and babysitting it to tender baked perfection. Cut a loaf of pugliese bread into 1 ⁄ 2 in (1.3 cm) slices. Even though one stuck to the cloth I was proofing it in, they both came out lovely! When dry, I brush them thoroughly and put them away till next time. The dough had been quite yellow, but the baked crumb was less yellow. The biga was prepared with a mixture of all purpose flour and coarse rye flour, a small amount of commercial yeast and water. Funny, I made this same loaf and I have to say, mine was not that successful. And the smell of the fresh-baked loaves! More recently, I baked Hamelman's “Durum Bread,” which is 100% durum flour. So I turned it out onto my superpeel ( a mistake), slashed it (another mistake since it was so fragile) and then "dropped" it off the superpeel into the preheated La Cloche (final insulting mistake for this poor loaf). If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. The crumb for me looked good the second go-around, but lacks the full flavor I was after. Followed the recipe from Rose Beranbaum's The Bread Bible. Hey, I'm game! Pane Pugliese is made with either all or the greater part hard durum wheat – fine semolina or ‘semola rimacinata di grano duro’. Leave the loaves on the baking stone with the oven turned off and the door ajar for another 10 minutes to dry the crust. Have you noticed that some thoughts take longer than others to get I will certainly be revisiting this loaf again with even more semolina in the dough. To make the sponge, combine ½ cup water, all-purpose flour, and a pinch of the yeast. Lovely :). I formed it into a boule as well as I could and turned it upside down into a very well floured banneton. Loaf should sound hollow on bottom. So I'll leave you with another photo instead - the ruins at Selinunte, We are invited tonight to a Burns Night supper - long-running, we've been going for years! I come from a family of cooks and bakers, mostly from my mom's side of the family. Slicing revealed the crumb was moderately open – less so than the pugliesi made with 25% durum, more so than the 100% durum loaf, although that had lower hydration also. I'm eager to hear her assessment of my pugliese's authenticiy. An impromptu bake - Semolina Sandwich Bread. Avie93309. I think the main problem here was fermentation control: The temperature in the kitchen dropped by about 5C during the last elaboration of the starter, and the effect was more drastic than on wheat or rye starters. Bake for another 14 minutes or until the loaves are done. I have made it thousands of times over the past few years, usually 7-8 loaves at a time. Pugliese. My mother recently bought a loaf labeled "Pugliese" from a local bakery, and has asked me to try and bake it. Semolina tasted somewhat different from wheat, it's nuttier and sweeter. zip! www.thefreshloaf.com Tim Sweet Potato Pugliese Bread This is an 85% hydration dough. I thought my storage room is that cool. This gets repeated twice more before a 2-hour bulk ferment. Instead, I tweaked it just a little. It filled the banneton and topped out in just another hour. This site is powered by Drupal. These loaves are about half the size of my previous pani pugliesi. News & Information for Amateur Bakers and Artisan Bread Enthusiasts. I am curious how the flavor will develop over the next couple days. Hydration is 80%. I put the cover on and baked it. Take the biga out of the refrigerator and let it warm up for about an hour. So much for "everything in place"! This recipe does not use Durum flour which is fine because I was unable to locate any at my local grocery. Somehow, durum flour eluded me. Been looking forward to make this bread. I let this loaf bake a little extra long because I was trying to darken the crust. Everything was going along just fine until, about 90 minutes into the bulk fermentation I noticed... nothing. Then drizzle virgin olive oil over the bread. The interior temperature of the bread should register at least 190°F on a digital thermometer. Put the slices onto a grill, in a toaster, or under the broiler for a few minutes until they turn golden-brown. :). I was planning on making one loaf of bread and using the rest of the dough for pizza, but changed my mind at the last minute. zip! All in all it is great fun to work with these flours. Rub each slice with a … The starch in the potato adds a nice flavor and tenderizes the bread. The Fresh Loaf is not responsible for community member content. In October, 2011, I baked a bread I called “pugliese capriccioso.” The formula was based on my best understanding derived from reading formulas in American books of what typical breads from Apulia are like. Cut a loaf of pugliese bread into 1 ⁄ 2 in (1.3 cm) slices. Crumb is very light, airy, and moist... Makes two approx. Come With Us On A Baking Adventure With St. Pete Bakery! Thank to Sylvia (SylviaH) for pointing it out in her blog post together with pictures that they're totally different. Beautiful loaves!!! The La Cloche pumped some spring into it so that it has a little bit of loft and a nice tender crust. The dough had not grown at all. Content posted by community members is their own. It was baked in La Cloche for 15 minutes covered, with the temperature at 500F for the first 10, then down to 460F for the rest of the bake. Though it's texture and crust … Discover (and save!) Mix at Speed 2 for about 10 minutes. Browsing through old bread pictures the other day I came upon a photograph of my old pugliese, and decided to try it again. The oil is from the initial spraying of Baker's Joy flour/oil spray I used to "season" the banneton initially in accordance with the instructions. This Video Will Surely Have Your Mouth Watering! )...it really helps me to understand the whole process much better. Content posted by community members is their own. The good news about baking for a hobby is that, most of the time, you can eat your errors. Luckily I have two ovens, so one had the stone and the other the Cloche! The Fresh Loaf is not responsible for community member content. Ferment at 76ºF for 2 1/2 to 3 hours with a stretch and fold at 40, 80 and 120 minutes. Pre-shape into balls and let the dough rest for 10 minutes to relax the gluten. 39th bake. Every day when I was a student in Bologna, I used to buy a loaf of bread and some pomodori or tomatoes. The cut loaf is already gone, and the uncut loaf was gifted to a neighbor. Finally got my Durum Flour in the mail (not available at local stores). Flour (bread:67%, durum 33%), Water 80.4%, Yeast .79%, Salt 2.2%. Crumb is very light, airy, and moist... Makes two approx. Welcome to St. Pete Bakery! It was fascinating to see the dough structure changed from pancake-like structure, to develop membrane and bond together. I didn't like it as well as my pugliese, but my posting stimulated some interesting discussion regarding this type of bread and has prompted me to try a re-formulated pugliese capriccioso, using a higher percentage of durum flour. That will be the case with this pugliese. The last thing you want is for a loaf to go stale before you can share it with friends and family. 02/16/2021. ): So after refreshing Gertie, I had about 9.5oz of leftover barm. Rub each slice with a clove of garlic and drizzle them with olive oil. Worried that I totally ruined the dough. Community Bake - Semolina/Durum and similar grain... What happens if I feed by starter nothing but... Lavender&Honey Levain with Salt Crusted Crust. A 2-day bread that is delicious and a family favorite. Remove water pan. We always loved pugliese bread, and longed to make it for ourselves. News & Information for Amateur Bakers and Artisan Bread Enthusiasts. I remember the windows filled with those voluminous loaves of bread. You just need to make the biga the night before. I remembered reading in the Reinhart book that you can replace the pre-ferment in a rustic dough with the barm from a white flour - no need to feed and activate first. This time it was this sad loaf of Pugliese, sitting along side the boule of sourdough that is my redemption for the day's baking. The internal temperature should be at least 205ºF. about Baking with Italian flours, first experiences. News & Information for Amateur Bakers and Artisan Bread Enthusiasts. As this was a new recipe, I decided to also do DSnyder's Pugliese as usually that works really well for me. This recipe doesn't need a sourdough starter, if you want to try it in the meantime. Place the bannetons in a food-safe plastic bag or cover with a damp towel. Ahh, the wonder of wheat! The nutty flavor of the durum flour came through and was even more present than in the breads I've baked with a higher percentage of durum. News & Information for Amateur Bakers and Artisan Bread Enthusiasts. I can't wait until my starters get going so I can try out some of your recipes and "experiments"...thanks for posting the Swedish Limpa Rye recipe, too :). Top toasted pugliese bread with fresh bruschetta for a tasty appetizer. With what - do you have a baker's razorblade? Divide the dough into two equal pieces. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Fifty percent of the flour is “fancy (finely milled) durum.” Forty percent of the flour is pre-fermented. I used the recipe from Peter Rienhart's BBA, with 40% durum flour. 2. #bread, #yeast_bread,#, #rustic_bread, #Italian_bread, #traditional_Italian_bread, #round_bread, #artisan_bread, #allourway @allourway.com As it was, I ended up doing 3 Breton and 2 Pugliese - both the Pugliese in the La Cloche, two of the Bretons on a stone with metal lid and the other in La Cloche. The dough ferments in the bowl for 2 to 4 hours and then the biga is removed from the bowl, gently kneaded to degas it and then placed back into the bowl and refrigerated overnight. I could not resist compounding my errors. Been looking forward to make this bread. You are here. I baked another version, differing in the use of a firm starter (biga), in February, 2012. After 12 minutes, remove the steaming apparatus. Her father was an excellent cook and baker; I recently stumbled upon one of his bread recipes for buttermilk loaf bread. (This wasn't much of an issue. Pugliese is heavier than a ciabatta, and is crafted using a higher gluten flour. The crust was firm when they were first taken out of the oven, but it softened as the breads cooled. Oh, no, now what? This site is powered by Drupal. Nov 9, 2017 - Hey everbody, This is my first posting here on this forum. So I had to refresh my two starters today (Clyde - 100% rye, and Gertie - white flour), and don't have time to bake tomorrow. I must admit I looked at the Pugliese one and thought "My pugliese looks quite a lot like that!" The Fresh Loaf is not responsible for community member content. Sesame seeds on the top. and you’re done. The crust was thin and chewy. I'm currently in my second 30-minute rest! They are based in Puglia,but like Divella they seem to use grains from all over the place. They opened up a bit on one loaf. The Fresh Loaf News & Information for Amateur Bakers and Artisan Bread Enthusiasts. Target: 205 F, Actual 200 F. Sometimes you just have to admit it: you messed up. I was hoping the folds would open some with oven spring. First recipe that comes to my mind was pugliese. I used 50/50 bread/semolina flour for the second ingredient. A few years ago I bought a bread oven that is able to handle larger loaves, and has holes on top which make it possible to use a pressure sprayer to produce steam and then be closed off. My 1st Pugliese. Pugliese - the quest for durum flour was over...I finally found it! Here they are together. I had it in a warm spot, so I left it for a while, until I realized the truth: Except for the biga, I had not put in the yeast. I recently started to bake 2+ kilo loaves and my friends love the I came across a recipe for "Pugliese Bread" years ago and used to bake 600 gram loaves due to the size of my kitchen oven. www.thefreshloaf.com They probably would have opened more if I had under-proofed a bit. I don't have any grandiose notions of matching the bread exactly, but I would like to give it a shot. The crumb was tender and cool-feeling. Then I put all my things in place (Ha!) Right now there are sticky spots where lots of flour stays, and there are dry spots where very little to no flour at all will stay. As soon as I saw it I realized my error(s), and knew they were all my own. It will almost clean the sides of the bowl and form a ball on the dough hook, but a large portion of the dough will still be on the bottom of the bowl. Shape the pieces as tight boules and place them seam-side down in floured bannetons. I managed to get the yeast worked into it, and got the dough back into the bowl where it immediately took off. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. LMK if you want the recipe for that. On of the best ways to eat this bread is by rubbing a slice with garlic, or sprinkling with crushed fresh garlic or garlic powder. The wide variety of rustic whole grain breads includes whole spelt, seeded loaf, pugliese, … WW durum tortilla / chapati. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Pre-fermented dough: 3.6g yeast, 3.6g salt, 180g strong white flour, 126g water - 6 hours or so (it went a bit faster), Final dough: 10g fresh yeast, 750 strong flour, 200 buckwheat flour, 50 rye flour, 300g (all) pre-ferment, 15g sel gris, 700 water - total 2038g at 70%, 200g starter, 720 water, 590 strong flour, 160 "00" flour, 250 durum flour, 20 salt - total 1940 at 75%, I thought originally the breton bread would be fairly quick, but the pugliese also went really fast - so I nearly ran out of proofing baskets! I'm hoping that as I use them more, things will level off. I got most of what I wanted, but ended up with an internal temperature of 209F when I finally gave in and declared it done. Tim Sweet Potato Pugliese Bread This is an 85% hydration dough. Now I really thought I had a photo of the other bread - but I can't see it! 18 people so it felt like a big quantity was required - so I did around 2kg of each, which was a fun experience in itself, as I've not done these volumes before! My poolish sat in the fridge all day (our days are getting a bit warm, I think, for 'room temp) and on the counter all night. www.thefreshloaf.com Feb. 11 - 14, 2021. The recipe says to bake on a sheet with steam added, but I had already baked the sourdough that follows below, and my La Cloche baker was in the oven already hot. Lesson learned, http://www.mattas.co.uk for the Divella semolina, http://www.mediterraneandirect.co.uk/ for the altamura flours - they seem to be out of stock now (as of 8 July 2011). All original site content copyright 2021 The Fresh Loaf unless stated otherwise. No 1: TRS fine semolina (durum), which is availlable in Asian shops. That's why I baked them seam-side up. Pugliese resuscitation, and Sourdough redemption. However, he kept the majority of his recipes in his head and didn't write many of them down. Again from BBA (it is the only bread book I own, being a very new bread baker) I wanted to try the Pugliese and the Pane Siciliano. The Breton didn't rise as much as I'd hoped, even in the La Cloche - but I guess there's quite a lot of buckwheat in there! It collapsed. Lesson learned: Don’t try to make bread when you’re exhausted. May 29, 2013 - While traveling for business the last two weeks in China, as usual I read my favorite website, www.thefreshloaf.com and couldn't wait to get home to try some new recipes. This weekend I prepared a biga pre-ferment for a pugliese from "The Bread Bible". One of the recipes I loved was Varda's Pugliese Revisited. Excellent toasted, drizzled with olive oil and with fresh tomatoes on top (+ garlic rubbed if wanted), This is the supermarket Pane Nero - a long oblong, I guess baked in a pan. I also got tipo 00 soft wheat flour "La Farina di Don Arcangelo", and durun semolina by the same make, both from Altamura. Several other TFL bakers have made these breads, and all those reporting found them good as well. The flavor is quite excellent, and the semolina addition has really had a positive impact on the taste. I then just knew that I had made semolina bread all along with fine semolina thinking that I got the right ingredient (mind you, the breads tasted lovely and the crumb strucdture was fine with fine semolina as well). which was very exciting
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