Saturday, July 2, 2011

bread baking challenge #29: PUGLIESE BREAD


PUGLIESE BREAD / paine italiana din sud




Pugliese bread (#29) is in the same category with Ciabatta (#7), they are RUSTIC breads.

http://ilibili.blogspot.com/2012/02/pre-fermenters-used-in-bread-baking.html

One difference is geographical: Pugliese originated in the south of Italy (Puglia), Ciabatta originated in the north of Italy (Lombardia).

The main distinction is in the shape: Pugliese is round shaped, Ciabatta is elongated, as a “slipper” from where is the name coming from.


One day before making this bread we make 2 cups “biga” (Italian word for “pre-ferment”) : 2c and ½ flour+1/2 tsp yeast+3/4 warm water. Make a nice kneaded dough, leave at room temp to rise, and keep overnight in refrigerator.


Next day, cut “biga” in small pieces, to warm a little at room temp, and add  in a electric mixer  the rst of ingredients:

       2c and ¼ flour



       1 and ½ tsp salt


        1tsp yeast


        1c and ½ warm water

and OPTIONAL: ¼ cup smashed boiled potato ( tenderize the bread because of potato' starch).


The dough will be more sticky, to touch, than silky. Use a lot of flour to shape.



Shape it elongated, mist with olive oil, fold in tree, cover and leave to rest 30 minutes. at room temp.


 
Repeat these steps:  shaping, oil, resting, 3 times ( 90 minutes).

Oil a large bowl, transfer the dough in the bowl, cover with plastic wrap  and leave 90 minutes to room temp, to double in size.

Cut in 2 pieces, shape into 2 “boules”, round, neat, tucked under, mist with oil/water and spread with flour/corn meal .


Cover with plastic and leave at room temp for about 2h, until double in size.




We should prepare the oven: 500F, and add a pan with on the bottom of the oven.


Keep the breads there for 10-15 minutes, lower the temp for 450F and bake for 20-25 minutes more, until bread temp reach 200F, in the middle of it.


Remove the loaves from oven and cool on a rack.  Cut slices after it cool down.



The result is very crispy outside and extremely soft and moist, inside. a wonderful Italian, white bread.

Pugliese, sau paine italiana este o paine rustica, asa cum e si Ciabatta bread. Aceste doua paini, sint asemanatoare, diferenta e ca una, Ciabatta, e originara din nordul Italiei (Lombardia)iar cealata provine din Sudul Italiei, din regiunea Puglia. Se deosebesc si ca forma: pugliese este o paine rotunda, Ciabata are o forma de "papuc de casa " ovala si plata.

CHOCOLATE PASCA (EASTER) /pasca cu ciocolata ( my mom's)/

My mom's recipe, (romanian): Se pune de cu seara 1kg smantana pe un servet, deasupra unei tavi cu malai. A doua zi dimineata...