Oblong Pugliese Bread

These classic types of white bread are created everywhere with small modifications in the process and turn out best with minimum handling after dough is mixed to generate bigger holes.

Ingredients make 2 loaves

Biga

250 g white bread flour

½ tsp yeast (2g)

150 g water

Dough

75 g warm water

1½ tsp yeast (6g)

680 g water

1 tbls salt (24g)

1000 g strong flour

Method

To make the biga (starter), place flour, yeast and water in a bowl and blend evenly. Cover the bowl with cling wrap and a towel, leave at room temperature overnight for approx. 12 hours. Place the biga, 75 g water and yeast in a large mixing bowl. Mix the dough by hand or machine until evenly combined approx. 2 minutes. Add water, salt and flour. Knead the dough by hand or machine until smooth and rest covered for approx. 90 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Divide the dough in two and form into log shapes. Place on a baking tray and rest covered for approx. 90 minutes. Preheat oven to 220ºC. Remove the towel and make cuts with a sharp knife on top. Bake in the oven for approx. 40 minutes. Remove the bread from the oven and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in seeds before placing in the tin such as poppy or sesame seeds.