Pugliese (Pugliese) by Peter Reinhart

Category: Yeast bread
Pugliese (Pugliese) by Peter Reinhart

Ingredients

Biga (dough) 285gr
flour durum (durum) pure or with the addition of bread flour 280gr
salt 1.5 tsp.
dry yeast 1 tsp
boiled and mashed potatoes 60gr
water 230-255gr

Cooking method

  • National Italian bread of the Puglia region (Puglia in Italian). An extremely close relative of the ciabatta, which is native to Lombardy in northern Italy. The recipe was reproduced almost out of pure love for art, since hardly anyone will repeat it. And it's not about the complexity or some kind of uniqueness of the technology. Everything is just very simple. The snag in the golden durum flour, which, firstly, you find in our stores, and secondly, is very expensive compared to standard bread flour. It is a durum wheat flour which is very common and widely used in Italy.

  • Reinhart writes that he often met in America under the name pulse just a ciabatta, which for marketing purposes was named differently (to distinguish it from competitors). In fact, they are extremely similar. These are rough country breads with crumb moisture content over 65% and up to 80%. But. They differ in shape (the pulse is molded into a round, not a worn-out shoe, like a ciabatta) and flour. In pulez, 100% durum or with an admixture of ordinary bread flour is used.

  • Pugliese (Pugliese) by Peter Reinhart

  • The procedure for making Biga is here: Pugliese (Pugliese) by Peter Reinhart Pugliese (Pugliese) by Peter Reinhart

  • 4. Now divide the dough into 2 parts, gently form round rolls, so as not to cause a strong drop of the dough, put in a well-sprinkled one. flour and arrange until 1.5 times increase.

  • 5. Turn the pieces over onto a baking sheet / baking stone and load into the oven. Bake with steam at 240 degrees for 5 minutes, then reduce to 220 until golden brown.

  • As a result, we have a very porous bread with a creamy yellowish crumb, rubberiness and a fragrant rough crust.

The dish is designed for

2 loaves

National cuisine

italian

Note

Baking bread was all very fun yesterday.
I undertook to cook pulse and black custard in HP. I kneaded everything, worked it out with pulse and put it in the proofing baskets. I'm preheating the oven. For black in HP, half of the cycle has already ended and ... they cut out the light. My HP and the oven are cut off. I clutch my head in horror and ... turn on the light. Everything continues to work properly (in Panasonic 10 minutes the program settings are saved when the power is turned off). I sighed with relief, turned on the dead oven again and ... cut out the light. I no longer worry, I think: "Now they will turn on ...". 5 minutes, 10, 15 ... There is no light. I'm starting to get hysterical. Pugliese (Pugliese) by Peter ReinhartLoudly. Strong. With a lot of epithets for electricians. I remembered all their relatives. It was probably impossible for them, the poor, to work because of the hiccups. The bread is overridden. Superman, Chip and Dale, batman in one bottle appeared to the screams of the wounded monkey. I mean, my husband. With Olympic calmness he said that now everything will be, including bread, and left. After 3 minutes I heard the sound of a running generator, and after another 2 minutes the oven, bread maker and finally anything else worked for me. I am so proud of myself that I got married successfully!Pugliese (Pugliese) by Peter Reinhart Pugliese (Pugliese) by Peter Reinhart But I suspect him of a mercantile interest, because it was he who ate the whole loaf immediately after making it. But baking under the monotonous rattling of the engine under the window was very romantic ...

IRR
Quote: Scarecrow


Baking bread was all very fun yesterday. : yah
well yes, well yes .... landmarks are lost. At work, we think about indecent looking erotic donuts, and at home, in the dark, we turn on the generator and bake an exclusive, instead of ... to rest.

And the bread is cool, with theory, no fools, cognitive

shl. wait soon Axiom will come to the sight of this bread. He respects holes very much. : girl_cleanglasses: write your synopsis, Tusya!
Scarecrow
The axiom has already appeared in another topic !!! Very close !!! He heard you !!! Hide !!!

Yes, bread holes have magical powers ...
Axioma
Quote: Scarecrow


... bread holes have magical powers ...

The definition is not only poetic, but also true!
As Peter Reinhard once remarked: "To teach a scientist is only to spoil."
pyjamkina
And I baked this bread today, I just bought durum wheat flour by mistake (she's in the photo) and didn't know where to put it)))
I am delighted! I've never had "ciabatta-like" breads, but here are just HOLES! Thank you.
Even signed up to thank and show a photo
Pugliese (Pugliese) by Peter Reinhart
Scarecrow
Quote: pyjamkina

And I baked this bread today, I just bought durum wheat flour by mistake (she's in the photo) and didn't know where to put it)))
I am delighted! I've never had "ciabatta-like" breads, but here are just HOLES! Thank you.
Even signed up to thank and show a photo
Pugliese (Pugliese) by Peter Reinhart

How lucky you are! Not really, the holes are magic!
pyjamkina
Now I'm going to try the ciabatta at the big, only next week
I froze the remnants of the bigi, it seems like I saw it somewhere (maybe even at your place, I can't remember now) that you can, but defrost it at room rate? or is it better in the fridge? And in general, tell me, how, from experience, does the freezing of bigi not worsen the quality of the product?

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