My not so messy mise en place...Look! Pre-measured ingredients! I used a 50/50 blend of bread flour & semolina flour...
Dry ingredients mixed with wet...
Switched to the dough hook & knead for another 5 minutes...very sticky...
Floured surface & shaped dough into a large square...
Folded it over & stretched it out...let rest for 30 minutes ....repeated this 2 more times...
In an oiled bowl for a 2 hour room temperature ferment...
After 2 hours...wow!
Its ready!
Floured surface again...
Divided in 2...
Shaped into a boule...
Another one...
In a stainless steel bowl draped with tea cloth misted with oil & lightly floured...Proof at room temperature for 60-90 minutes...
Scored & ready for the oven...
Baked hearth style at 500'degrees for a couple minutes & then temperature lowered to 450' degrees..continued baking for 30 more minutes...
The crumb was chewy & the inside moist...
Small, irregular holes...
I wasn't sure what to expect with this bread...but it reminded me of "English Muffin Bread"...& it was delicious! Especially toasted with jam! I'll be making this one again!
My not so messy mise en place...Look! Pre-measured ingredients! I used a 50/50 blend of bread flour & semolina flour...
Dry ingredients mixed with wet...
Switched to the dough hook & knead for another 5 minutes...very sticky...
Floured surface & shaped dough into a large square...
Folded it over & stretched it out...let rest for 30 minutes ....repeated this 2 more times...
In an oiled bowl for a 2 hour room temperature ferment...
After 2 hours...wow!
Its ready!
Floured surface again...
Divided in 2...
Shaped into a boule...
Another one...
In a stainless steel bowl draped with tea cloth misted with oil & lightly floured...Proof at room temperature for 60-90 minutes...
Scored & ready for the oven...
Baked hearth style at 500'degrees for a couple minutes & then temperature lowered to 450' degrees..continued baking for 30 more minutes...
The crumb was chewy & the inside moist...
Small, irregular holes...
I wasn't sure what to expect with this bread...but it reminded me of "English Muffin Bread"...& it was delicious! Especially toasted with jam! I'll be making this one again!
Loved the photos of the dough rising, before and after.... cute idea the writing on top!
ReplyDeleteGreat job on the pugliese!
I love the shot of the wet dough being poured out of the bowl. The crust is browned perfectly. Great work.
ReplyDeleteWonderful wonderful crumb and beautiful brown crust color! And judging from the way mine came out, I bet yours was super-delicious as well.
ReplyDelete