Pugliese

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This is Italy's answer to France's pain rustique. It's a speciality of Puglia, in the 'heel' of Italy.

Slow fermentation, fruity olive oil, and the use of a biga - all give the bread its characteristic chewy crust and airy crumb. 

So,  as with all good Italian bread...we start with a biga.

INGREDIENTS

for the biga

175 gms strong white bread flour 

90 gms lukewarm water

7 gms of fresh yeast OR 3 gms Active dry yeast OR 2gms of instant quick yeast 

for the dough

225 gms strong white bread flour

225 gms wholemeal flour

4gms caster sugar

10 gms crushed sea salt

15 gms fresh yeast OR 7 gms active dried yeast OR 5 gms instant quick yeast

275 gs lukewarm water

75 gms good quality olive oil 

If you are working with fresh or dried yeast remember these will need creaming or activating prior to use. If you are working with instant yeast, simply add it along with everything else. 

PROCESS

1. In a large bowl prepare the biga. Mix the 175 gms flour with the 90 gms water and the yeast. Knead for about five minutes until soft and elastic. Return to the bowl, cover and place in a warm place for 8 - 10 hours. The dough will have risen and be starting to degrade and possibly collapse - it's ready!

From this.....

To this....

2. Now, onto the dough. Mix the flour, sugar and salt. 

3. Add to the biga and then add the yeast and the water. Slowly incorporate the olive oil. 

4. Mix and then knead until you have a soft and silky dough. 

5. Place in a lightly-oiled bowl, cover and leave in a warm place until it doubles in volume. (watch the dough, not the clock - but it should double in about an hour or two - depending on the temperature of your warm place. In the height of a Puglian summer, it rose for me within the hour. )

6. When it has doubled, turn it out onto a lightly-floured board, knock it back and then gently pull the edges into the centre to make a boule with good surface tension. You may wish to repeat the pulling of the edges into the centre to tighten up the boule. 

7. Place the boule on a floured baking sheet, cover and allow to rise until doubled in size. At room temperature this should take just over an hour. In a warmer room, it may take less. 

8. Preheat the oven to 230⁰C. 

9. Lightly dust the loaf with semolina flour or white bread flour and bake for 15 minutes. 

10. Reduce the heat to 200⁰C and bake for a further 20 minutes or until the bread looks golden brown and is hollow when tapped on the underneath. 

11. Cool on a rack. 

Buona cottura...

The beautiful hilltop town of Ostuni, Puglia. - La Citta Bianca
(photo by courtesy of Manc-Holidays
https://manc-holidays.co.uk/2010/08/09/ostuni-puglia-august-2010/)

And finally....the crumb shot (sent to me by my neighbour)