Pugliese Round Bread

The Pugliese bread is typified with moist dough which results in large holes in a well ordered crumb, a crunchy crust and is normally made in an oval shape completed with cuts using a sharp knife before baking.

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 leave upside down in a round bread proving baskets. Rest covered for approx. 90 minutes and preheat oven to 220ºC. Remove the towel and turn the dough out on a baking tray and 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.