So glad you’re getting so much use out of it! Sorry to hear about he continuing problems. Two teaspoons of salt weighs 16 grams and 2 teaspoons is 10 milliliters. It looks like a giant bagel but a soft bread, almost like a white bread dough. Gather your ingredients. Insert into your oven and bake for 20-25 minutes. Thanks. The answer is that gluten is stretchy stuff. It really is a … Any idea where I went wrong? Pugliese. Flour a space on the counter large enough for the two loaves. By fabeveryday. Mix with the paddle for two minutes to moisten, then apply the dough hook for five minutes. It can’t be ancient, flat, firm stater that hasn’t seen the light of day for weeks. However the holes are very small and after several tries varying the rise time, kneading time and loaf shaping time etc. var sc_invisible=1; This recipe uses a 64% pre-ferment and no additional yeast, which is sort of a cross between normal yeasted bread technique and sourdough technique. Click the thumbnail to see a larger version of the picture. This recipe is based on one from Carol Field’s book, “The Italian Baker.” Her title for the bread is “Pane di Como Antico o Pane Francese — Como Bread of the Past, Known Today as French Bread,” on page 103. I don’t want to get involved in an argument over which came first, Lake Como bread or French Bread. The crust has a slight crunch, which I didn’t expect , but I liked it. 12. In your pictures (lovely) it looks like you stretch the dough 3 times in the bowl. With your oven up to blazing temperature, dust your peel with flour. Baker’s slight of hand? This bread was not just delicious, it was by far the best bread I have ever made – according to my sources (and my taste buds). The dough was not tripled in size by 3rd stretching. Also, our water filtration system desperately needs a filter change. I love Pugliese bread, and when our in-laws come to visit, they always put a loaf the size of a small child (perhaps bigger) in their suitcase for us. Pugliese From Bread by Christine Ingram and Jennie Shapter. 13. This could save time. 15. Bake until done. Uncover the dough, add salt and mix for 6 minutes. Pour 2 1/2 cups warm water into large bowl of electric mixer fitted with paddle attachment. She calls for 2 teaspoons of salt and gives the metric equivalent as 10 grams. looks great- thanks for the detailed instructions- I am about to start preparng it now;), Thanks for the redirect and heading me back to one of my favorite breads too. It’s that stretch that allows the bubbles in the rising/baking dough to get nice and big. So then, once the stretching is all done, let the dough rise for almost two hours, until it triples in volume and looks like this (this is half my dough, the rest is in another bowl that looks just like this…it didn’t seem to warrant another photo): Turn the dough out onto a VERY well-floured board (durum, if you’re using it). Same thing this bake; small loaf. Thanks for your time–and this is a great site! However because the walls of that bubble aren’t very elastic they rupture once they get to a certain size, and the big bubble divides itself into several smaller ones. Perfect for toast or as a side to seafood. The oven is on. It looks just like a pug bread only it is a fraction of the size it’s supposed to be. The recipe she printed is based on the work of an Italian baker who researched the origins and development of the bread and developed a recipe that seemed to deliver what he had concluded was the old-fashioned taste and texture. Will using durum flour correct this ? The idea is to build it up in the day or so leading up to baking. Over Christmas, I made a fennel, orange-scented challah recipe that I found in the NY Times. Dimple each dough heavily with your fingers. This is wrong. Do you? Our traditional sourdough boasts a crisp, chewy, golden crust and a light, full-bodied, fragrant crumb. Not only culinary differences, but cultural and social differences as well, which continue to hold strong, even in this globalized world. Then fold the dough. The question is: why? France is famous for its brioche, a sweet bread that is made with unsalted butter and eggs that are added to the dough to give it a”sugary sweet” taste. I found that I’ve had to add a bit more flour at times to get the dough just right, but the loaves are a huge hit with family and friends! Pugliese bread ”. I know, you probably don’t have one of these. This bread was not just delicious, it was by far the best bread I have ever made – according to my sources (and my taste buds). BTW your web site is a pleasure to navigate. Could that be the problem do you think? Shed a little more light if you please! I’m still cleaning flour out of my camera months later. I mean the boule was small just before bake. https://memoriediangelina.com/2012/01/08/pane-casereccio-homemade- Yeah I need some of those myself. I don’t see the recipe for the Pugliese bread ! When it hits the heat it wants to expand because it’s filling with steam. See what I mean? Until then, have a Merry Christmas all you baking fanatics! You’re making me miss New York however. The recipe as printed in the book appears to have an error. Perfect for toast or as a side to seafood. … Pugliese bread is a rustic bread from the south of Italy. Used Bread Bible recipe. Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. Pugliese bread has a wonderful open crumb, and the long fermentation enhances the bread’s flavor. Do not have Banneton. In fact…I have a big batch rising as I type. My question: If I’m not using a hook to initially build the bread, especially with a bread like the pugliese, is there something I should be attentive to or do differently? Ingredients. Heat the oven to 425F / 220C and place tiles or a baking stone in the oven. That weird. https://lolarugula.com/2018/12/03/one-loaf-italian-bread-recipe So, my Pug was tastes and smells sublime. Finished product should have been 6.5 x 3in high loaf. 3. I have worked all day on this bread and I’m a little deflated. 11. Learn How To Pronounce Pugliese Correctly NOW for FREE! I will keep trying, though. … High gluten, if you can find some, is better still. Quickly shut the oven door. Hey Joe It's hearty but still light, has the perfect crunchy crust, and it makes delicious-my-grumpy-husband-needs-a-sandwich-to-be-less-grumpy sandwiches. Hi Joe, Nutritional Information. What’s you’re running up against is the limits of all-purpose flour. It really looks that way, doesn’t it? Organic unbleached wheat flour, water, sea salt. Great web site ! 1. Is it grainy or powdery? This is a sticky dough, so it will take a bit of getting used to work with it. Substitutes: challah OR brioche Pugliese bread = pan Pugliese Pronunciation: pool-yee-AY-zee Notes: This simple, crusty bread hails from Puglia, Italy, and is great for making sandwiches or dipping into olive oil. Dough this wet doesn’t slash too well, but if you can manage it, the loaves will come out prettier. 17. For the bread flour, I used "00" grade plain flour from a supermarket, which I believe is usually used for pastas. It has a nicely-holed interior and a chewy, crunchy crust. If you don’t trust your ability or the power of the small amount of yeast, you can add a bit of yeast to the final dough, I won’t tell. A blend of Shepherd’s Grain and Roger’s unbleached flours, water, salt, yeast. Pugliese. Como . Not only culinary differences, but cultural and social differences as well, which continue to hold strong, even in this globalized world. Our traditional sourdough boasts a crisp, chewy, golden crust and a light, full-bodied, fragrant crumb. However when I get back next week I’ll show you how to prepare your own oven to be more like a big, brick hearth. 1 2. I will use your recipe and see how it goes. Add gluten and the bubbles have the elasticity they need to grow. We love to share. Make the biga the day before. I have made it thousands of times over the past few years, usually 7-8 loaves at a time. If it’s the grainy sort of semolina that could be what’s undermining your rise. The Biga looked and smelled perfect…whatever ‘perfect’ means to a baker. Previous Next. I just stirred in all the ingredients as best I could, and then turned it out for kneading and it came out fine (I think). 2. My pleasure, Patti! We always loved pugliese bread, and longed to make it for ourselves. How did it rise before you shaped it? …my Whole Foods @ Union Square does not carry your bread any longer where can i buy it i live on 19th &2nd ave. The finished product should look like this: Wet and stretchy, no? That’s a good thing. Leave it on the counter overnight. Uncover the dough, divide it into two pieces and let the doughs rest for 20 minutes. This recipe is adapted from The Italian Baker, Revised: The Classic Tastes of the Italian Countryside by Carol Field. Bear with it, it’ll all work out in the oven, as it were. got it, I was hoping it was a magic trick I could use. sc_invisible=1; http://joepastry.com/2008/pugliese_recipe/. Click the large image to return to the discussion. This “pizza bread” is a flat bread about 1″ thick, 9″ round with a small hole in the middle. And that’s a good point about the water, though if the preferment was nice and bubbly I don’t think chlorine is the problem. For Bread. 9. . The durham flour is labeled Semolina. It is the only Durham flour I can find outside of online ordering. I grew up in Newark, NJ and this was sold in local bakeries and used for Italian style hot dog sandwiches. an all purpose flour. One cautionary note. When I bake bread, I use about 1/3 of my biga that I mix in about 420 ml filtered water for 600g of flour (AP, 00) + 1 tsp of salt (KAF has a fantastic bread salt but you can use any other 'natural' salt and by that, I mean not processed like the kosher salt - the minerals in the salt are good for the bread). Then let’s. I’m getting great tasting pugliese bread from your recipe, using Now then, fetching the closest available small basket, bowl or colander, line it with a towel or napkin and sprinkle with more flour (durum, preferably). Du pain (again! It’s an unconventional way to begin a starter, but perfectly legitimate. It was doughy and moist, full of pockets to soak up oil, and had a lovely flavor. Thanks again for sharing your Pugliese Wisdom! sc_partition=45; Named one of the country’s best artisan loaves by Saveur magazine, Como has a golden crust and chewy interior. Both of these breads fall in the rustic category because the hydration is in excess of 65 percent. This recipe makes two loaves. I wouldn’t have the patience for it otherwise. Place each dough seam side up on the floured space on the counter. What happens when you “bloom” cocoa powder? I have changed the salt quantity to 2 teaspoons or 16 grams. is an Italian bread made with wheat flour, salt, yeast, and water. That’s the real question. 1 2. When I found your recipe I could not wait to try it. When I found your recipe I could not wait to try it. 7. The sandwich was a success, husband was less grumpy, and it also inspired him to learn how to make Como bread. Pane Pugliese (Italian Peasent Bread) Be the first to review this recipe. It is, however, very good bread. Some … Also, after my biga sat for two days in my pantry (50 – 60F), it smelled really good like a mild sourdough. It is a long one. It's hearty but still light, has the perfect crunchy crust, and it makes delicious-my-grumpy-husband-needs-a-sandwich-to-be-less-grumpy sandwiches. By Stanislao Pugliese, professor of Italian & Italian American Studies, Hofstra University. The treatment of the starter is an important part of the process. I am really admiring your collection of flours and your golden Pugliese bread! I still have the problem. Your email address will not be published. I then looked at your lemon tea bread demonstration and recipe. Transfer to a bowl and let sit for half an hour. The Pugliese bread is characterized by a moist dough which results in large holes in a well structured crumb, and a well-developed, crunchy crust. It wouldn’t have allowed the yeast to thrive in the starter, then kill them off in the proofing step. Or the loaf is simply smaller than you expected? Please give me a full report! …and slash the tops as best you can with a razor blade or sharp knife. Portuguese sweet bread = pao duce = Hawaiian bread Notes: This sweet and tender bread is great for making French toast or for nibbling. The book gives you three options for mixing the dough, either by hand, mixer, or food processor. Using a baking stone. More Artisan Breads. Apparently Safeway’s Como bread was a big hit, so off I went to find an Italian Como bread recipe… and I did! Wait another half hour and give it another stretch. 20 regioni, 20 pani diversi means 20 regions (in Italy), 20 different breads, which is metaphorical for the differences in each region of Italy. I read all reviews and comment and I decided Just gonna do exact recipe steps . Sprinkle with more flour, fold the corners of the cloth over to cover and let sit for 1 1/4 hours or so until the loaves are very poofy. Is it possible to start a sourdough with a biga by feeding it? Save my name, email, and website in this browser for the next time I comment. This has helped build my confidence. It really is a sticky mess, but such a wonderful process. Bread came out very very crusty in the outside and soft and chewy in the inside, it looked similar to bread from fancy NY bakeries . What brand of durum did you use? Pizza pugliese (Italian pronunciation: [ˈpittsa puʎˈʎeːze]) is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. The process repeats over and over until the bake is finished and the crumb firms. This bread bakes in a dry oven, while French bread usually has steam in the oven. I stuff my bird and bake the rest in a casserole or slow cooker. Pronunciation Of Pugliese With Audio & Phonetics. More Artisan Breads. Such a nice, glossy, slightly golden interior and spongy texture. Also using Bread Bible for recipe. I’m gonna need to step it up! This is all the shaping you’ll need to do for this very slack dough. Pane Pugliese – Semola Bread Recipe , Bread , Italian / By Katie Cardile We spent a lot of time travelling around with our children in Puglia when we lived … Italy is famed for its savory breads. It looks as if there is a typo. It must be light and bubbly — not that it’s going to leaven the bread much. Thank you, again. When the loaves are ready to bake, gently lift each bread dough and invert it onto the tiles or stones. If you happen to be in an American grocery store, the only difference is that the baguettes are the “French” bread. 6. Today, we’re making Pugliese, a rustic Italian bread similar to ciabatta.