Apulian bread in the oven

Apulian bread in the oven

Category: Yeast bread

Kitchen: italian

Ingredients
Water	250g.
Bay leaf	3 pcs.
Salt	1 \ 2st. l.
Sugar	1h l.
Wheat flour	450g.
Fresh yeast	8d.

Cooking method

• Boil the water and pour over the bay leaf. Close the lid and leave to cool. Then remove the bay leaf.
• Pound the yeast with sugar.
• Mix yeast and water. Add flour, salt. Knead a soft, elastic dough. In the combine with knives at high speed for 10 minutes. For HP the Dough mode.
• Roll the dough into a ball and make an incision with a knife (or blade), 1 cm deep.
• Cover with foil and put in a warm place until the incision is completely "open" (I have 70 minutes).
• Next, knead the dough, form a loaf and place on a baking sheet covered with paper.
• Cover with a towel and leave for 2 hours. During this time, the workpiece will increase 3 times.
• Heat the oven to 250C. Place the baking sheet in the oven. Reduce temperature to 230 and bake for 10 minutes. Then reduce the temperature to 200C and bake for another 30 minutes.
• Cool by covering with a towel. If desired, grease the crust with butter.
• Very aromatic and tasty bread. The crust is crispy. Lace crumb. Recommend.

Note

Apulia is an amazing and, unfortunately, so far little known to Russian tourists part of Italy, making up its "heel" on the map of the country. This is a land of wonders that can delight you with its beauty and amazing history. The waves of tribes and peoples that passed through Apulia left their traces in the form of unique architectural monuments, nature, from its bounty, has created a magnificent landscape with wide green plains, shady forests, mysterious grottoes and caves, rocky islands and luxurious sandy beaches on the shores of the azure sea.
Apulia is home to one of the main shrines of the Christian world - the myrrh-streaming relics of St. Nicholas the Wonderworker, which have been resting for almost a thousand years in the basilica in the city of Bari.

The recipe is taken here 🔗 with my changes.

shl. the crust was a little fried, it seemed to me lightish and I decided to fry it, increasing the temperature by 5 minutes at the end of baking.

Similar recipes

Apulian bread with vinegar in the oven (Murena)

Italian bread (Ann Thibeault) in the oven (MISHA)

Italian dough bread in the oven (Omela)

[Omela]

Omela, another beauty ... And the smell of bay leaves is felt in the finished bread?

Yeah, I like it myself. Specifically I went and sniffed it and tried it !! There is practically no smell .. there is a bitterness in the taste. Well, so in the lavrushka here is the "trick".

Hello! I want to clarify: sugar 1 hour. l., and salt 0.5 tbsp. l? Should the bread be salty?

[Teillet]

Teillet , the bread is salty. You can change the amount of salt to your liking.

[Omela]

... the bread turns out brackish...

Omela!
I didn't think so ... I didn't feel the excess of salt at all.
But the smell of bay leaves (not to be confused with the smell of bay leaves) lasts a very long time. It hovers tirelessly throughout the apartment, recalling freshly baked bread, even after a hearty dinner. I can't find the comparison that he, the smell, reminds me of. I'm at a loss ...
In order for you, Omela, accepted me into their company of lovers of Apulian bread, I will show my business card-cut:



Do I deserve a countermark for entering the topic?

[recommendation]

Very aromatic and tasty bread. The crust is crispy. Lace crumb. Recommend.

I was left without a counter at the locked door. After all, I have recommendation.
The party ended before it started ...
Apparently the wrong password was named.
I will try again



Knock Knock!..

[AXIOMA]

AXIOMA , chic bread turned out !!!! How glad I am that you liked him !!

I can't find the comparison that he, the smell, reminds me of. I'm at a loss ...

And I can't .. The bread has a very unusual taste ...

Do I deserve a countermark for entering the topic?

AXIOMA , even as you deserve, and not only this one !!!!!! I am waiting for you everywhere and always!



shl. sorry for liberty countermark design, but exclusive !!

[Omela]

Good morning, Omela! Nice exclusive!

It suddenly became all understandably! Wrong shape I had a dress code yesterday !?
And I put the salt on the table at home:



I did not know that, in addition to the aroma of bay leaves, it was necessary to present other magnificent forms:



🔗 were needed 🔗!
Next time I will fix it.

[Omela]

Good evening dear Omela!
Since I have such a carte blanche, I will allow myself some detailed reasoning in your topic and a lot of pictures.
It seemed to me that the smell of lavrushka in Apulian bread became less expressive after a day. I decided to start the dough again.



I put 4 pieces of leaf in the water and boiled it 2 times - let, I think, the smell will be more expressive and the smell of bread, pleasant for me, will last longer.



The dough was kneaded with a hook in 10 minutes at speed 3, leaving no marks on the walls.
Having formed a ball, placed in a bowl:



Then he made an incision in the middle:



and after 1.5 hours of fermentation at room temperature I found



that the cut has opened - it's time for molding. I treated her with tenderness and love:



Now a completely different form!
And put it like this:



After rolling with a rolling pin into a thick layer of dough, he folded one edge to the middle and pinched it with the back of his hand, then did the same with the other part of the dough piece. Pinching the seam along the TK with your fingers, flip the seam down onto the baking parchment and place it on the final proofing - it's time!
In 2 hours:



I always doubted how you can determine by eye the rise of the dough in volume by 2 or 3 times?
AS?
I send it to the oven for baking.
The first 10 minutes with steam (5 minutes = 250 ° C + 5 minutes = 230 ° C), then 25 minutes without steam at 190 ° C. After turning off, my oven gave out after 5 minutes this Apulian bread:



Final photo after cooling from the opposite side:



The bread is interesting in the technology of preparation and has a unique taste!
Let's imitate the Italians from Puglia to bake similar bread in the future.

[AXIOMA]

AXIOMA , Khlebushek is a handsome man !!!
Get a prize - "Golden Hands"

[Thank you]

I take the prize Thank you! - I'll leave one more kind of Apulian bread, greased on top with butter immediately after baking:



Incision:



CHAO!

Delicious bread turned out !!!!!!!! Delicate aroma and pleasant aftertaste from lavrushka !!! I will definitely repeat it !!! THANK YOU!!!!

[koziv]

koziv , wow, what a solid bread !!!!! Well done!!!

Help, I didn't get this bread. I'll tell you how I did it. Instead of fresh yeast, I used dry yeast - saf-moment 8 g. Kneading the dough in HB (I have Bork x800) on the Dough mode. This program lasts 1.5 hours: 5 minutes slow kneading, 25 minutes quick and 1 hour proofing. The gingerbread man made from the above ingredients turned out to be very tight. I will even say this - at first it did not work out due to the small amount of liquid, I had to add 2 tbsp. l. water. So, it turned out to be a tight bun. For an hour of proofing, the cut on the dough "broke up". Then I kneaded the dough on the table and tried to form a loaf. Due to the tightness of the dough, the seam did not stick together. The final proofing was in the oven at 30 degrees for 2 hours. Then, without removing the dough from the oven, I set all the recommended temperature regimes and baked bread. And he turned out to be a comrade tree. The crust is clumsy with breaks and very thick. The pulp is not airy, but some kind of flattened. The question is, what was wrong? This was the first experience with an oven.

[irinapanf]

irinapanf , let's figure it out.

Instead of fresh yeast, I used dry yeast - saf-moment 8 g.

This is a lot. Dry should be put in 3 times less, i.e. 8: 3 = 2.7 g.

This program lasts 1.5 hours: 5 minutes slow kneading, 25 minutes quick and 1 hour proofing.The gingerbread man made from the above ingredients turned out to be very tight. I will even say this - at first it did not work out due to the small amount of liquid, I had to add 2 tbsp. l. water. So, it turned out to be a tight bun.

If, even after adding water, the bun remained tight, it was necessary to add more water. After kneading, it was necessary to interrupt the program, form a shari and further in the text. You now have a longer proofing time.

Then, without removing the dough from the oven, I set all the recommended temperature regimes and baked bread.

For this recipe, it is important to put the bread in a preheated oven !!!!!!!!

The crust is clumsy with breaks and very thick.

You have dried out the bread. After baking, you could grease it with oil and wrap it in a towel.

The pulp is not airy, but some kind of flattened.

It seems to me that your bread has run out. Moreover, with so much yeast.

I do not quite understand - why make an incision and where does it go ??? and the recipe is great! Thank you!

[bar]

bar , welcome to the forum!
The incision serves as an indicator of sufficient proofing of the dough. Fully opened - proofing is complete. Then the dough is crumpled, a blank is formed without a cut.

[Omelochka]

Omelochka , Your explanations are so clear and sufficient that you are tempted to bake your bread

[Albina]

Albina , and sho stops us ??

I just baked fresh bread a few hours ago. I can't throw it out. Of course I will try this bread too - I myself wonder how mine will appreciate such bread (they are huge advantages)

[Albinochka]

Albinochka, I'm kidding!

Thanks for the bread recipe, we like it very much! I bake it very often.

[Mama Seni]

Mama Seni, Julia, a beautiful cut !!! Glad you like it !!

Comrades !!!! It's so delicious !!! Crunchy crust, magic crumb !!! decorated with a baguette, sprinkled with sesame seeds !!! the most important thing is that I have experienced 1st grade flour! Great result!
THANKS VERY MUCH !!! Here he is!

[Evgeniya]

Evgeniya, to die, what a beauty !!!!

[Omela]

Omela!!!
This bread has already baked 3 (!!!) times!
This is something, each time with a different amount of lavrushka, the bread flies away, very tasty!
Here is a photo of the very first time:
Sorry for the quality, on the phone all the same

The pulp is really lace and also overcooked the crust for the first time)))

The first time I didn't stand a little, there was such a bride on my side


There are no pictures of the next two breads according to this recipe, but I gave the proofing a little longer, it turned out generally excellent and the holes were even bigger!
THANK YOU!!!

I wonder if you can bake this bread in a cast iron pot?

[Mashilda]

This bread has already baked 3 (!!!) times!

Mashilda , I'm glad I liked the bread. (y) He is still quite specific, for an amateur.

I wonder if you can bake this bread in a cast iron pot?

Olesya, sure you may.

Oh ... thanks for the answer, but the stone is still only in the project and should you cover it with a lid?

[Mashilda]

Mashilda , I'm glad I liked the bread. (y) He is still quite specific, for an amateur.

Well, then we are lovers! It's so salty and aromatic.
I even made lavrushka on a very strong infusion (12 leaves, 0.5 liters of boiling water, I insist on low heat for 10 minutes and overnight in a thermos). I drink this infusion for medicinal purposes. I decided to put Apulian bread, I was too lazy to bother with insisting, cooling, I did what was at hand. I liked it very much.

Oh ... thanks for the answer, but the stone is still only in the project and should you cover it with a lid?

And I was looking, looking, even trying to find granite through my friends.
And recently we stopped at HOFF and saw this thing:
🔗
This is a fireproof pizza dish, ceramic.
I grabbed and said that I would not leave without him)))
Now I enjoy. Indeed, the difference with him and without him is very noticeable.

Well, this is a cool thing !!! Is it glazed or not?

Well, yes, glazed, but not like ceramic dishes. Not shiny, but matte and slightly rough.
I have a Unit baking dish, there is a completely different glaze, shiny, smooth, and kind of thicker. With her, in general, it turned out to be a hassle, I ordered it through the Internet, hoping to use it for bread. The dimensions were indicated without handles, but with handles it does not fit into my oven.
The husband promised to saw off, he has been sawing for the fourth month ...

They just don't bake on glazed, it does not let heat and air pass through. But if this one is specially positioned for pizza, then everything should be ok!

Well, that means, even if he saws off, I won't use the unit oven)))
Thanks for the science!
And this one, yes there is a coating, but porous and only on one side, from the inside it is not covered with anything.

from the inside, it is not covered with anything.

And put the bread on this side.

And in that casserole just stew .. the bread will not work, the bottom will be damp.

I put it on my face, where the coating is and where the pizza is supposed to bake.
It turns out great, the bottom is baked perfectly, better than just on a baking sheet!
I say the coating is porous, it differs from all the ceramic dishes that I have seen.
The French are thinking, after all!
I like it, and the price is not cheap, but not transcendental, like many that have found similar in the internet.

Oksana, tell me please - if I need to bake a LOT of bread 2-3 recipes (a big family of four men and me, why should they indulge in this bun), what should I do? : pardon: immediately knead all the bread or intermittently, if all at once I'm afraid that it will oxyderate and do not want to bother for the whole day!

[Olesya]

Olesya, and how do you bake bread now ?? I knead a double portion at once. The dough ferments all at once, and for the final proofing, I put one mold in the refrigerator on the upper shelf, the second I leave at room temperature. When I put the second in the oven, I take out the first on the table. This is due to the fact that I have a small oven and only one hearth bread. If I bake in the form, then I bake and bake two at once.

Oksana understood the second in the refrigerator ...

Ksyusha, take the report: 🔗 🔗very tasty bread THANKS !!!! salty as I like. and the aroma of laurel is divine!

[Olesya]

Olesya, Oh man!!! Did you bake in the form?

In the iron pot! A LARGE cast iron pot for 7 liters - so it blurred

Oh, it's great in the iron pot !! Nothing blurred.

If you have such a container, you can safely bake a double portion at once in it.

To me for YOU this time, the second I already thought about it tomorrow I will make a double portion because of the bread there is a very small crust of bread ...

To me on YOU

similarly !!

from the bread there was a very small crust of bread ...

in our way ... in Brazilian !!!

Ksyusha on bread-baking ...