Wednesday, December 9, 2009

Pugliese

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!

3 comments:

  1. Loved the photos of the dough rising, before and after.... cute idea the writing on top!

    Great job on the pugliese!

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  2. I love the shot of the wet dough being poured out of the bowl. The crust is browned perfectly. Great work.

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  3. Wonderful wonderful crumb and beautiful brown crust color! And judging from the way mine came out, I bet yours was super-delicious as well.

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