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.
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
1c and ½ warm water
and OPTIONAL: ¼ cup smashed boiled potato ( tenderize the bread because of potato' starch).
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.
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.