Pane pugliese - hand made

Yield: 1 Servings

Measure Ingredient
1¼ teaspoon Dry yeast; or 1/2 small cake
\N \N ; Fresh,(9 G)
¼ cup Warm water
3 cups Water; room temp
¾ cup Biga; *(200 grams)
7½ cup All-purpose flour; Unbleached,(1000 G)
1 tablespoon Salt; Plus,(20 G)
1 teaspoon Salt

* Biga: starter made from ¼ tsp dry yeast, ¼ c warm water, ¾ cup room temp water, and 2½ cups flour. Let this rise 6-24 hrs at cool room temp, and store in the refrigerator until wanted.

Proof the yeast in the warm water. Add 3 c water and the starter, mix till blended. Add flour and salt, mix till dough comes together and pulls off the sides of the bowl. Knead 3-5 minutes in a mixer, longer by hand. Dough will be very soft and elastic. Let rise about 3 hours, shape into 3 round loaves or 2 big flattish ones. If you have baking stones, place loaves on whatever you use to slide them into the oven with, or on your baking sheets on sprinkled corn meal if you don't. Let rise about 1 hour. Preheat oven to 450F, and 5 to 10 minutes before baking flour the loaves' tops and dimple them with your fingers. Bake 50-60 minutes for big loaves, 30-35 minutes for little ones. Tap the loaves to test for doneness (hollow=done) and cool on a rack.

I don't know if The Italian Baker is still in print, but it is an excellent book, well worth hunting for. Senza il pane tutto diventa orfano. (This, and some other sayings, came from her introduction.) (2 large or 3 small loaves)

>From: Kathleen B Warner <kwarner@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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