Pugliese Bread Recipe
Category: Bread
Serving Size: 1 loaf
Preparation Time: 15 minutes (excluding rising time)
Cooking Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 150g |
| All-purpose flour (00 flour) | 250g |
| Fresh yeast | 5g |
| Semolina flour | 50g |
| Fresh yeast (additional) | 1g |
| Water | 38g |
| Honey | 5g |
| Fine salt | 5g |
Instructions
To make the perfect Pugliese bread, start by preparing the biga (starter dough). In a mixing bowl, combine the sifted all-purpose flour with fresh yeast (broken into small pieces). Stir gently until you form a dough-like consistency. Once the dough comes together, knead it into a smooth ball.
Place the dough into a large bowl and cover it with plastic wrap. Let it rest and rise until it has roughly doubled in size, about 2 hours, depending on the room temperature.
Once the biga is ready, move on to the next step. In a separate bowl, combine the semolina flour with the remaining fresh yeast and honey. Gradually add the second portion of water (38g) little by little while mixing. As the dough starts to come together, add the salt. Keep mixing and kneading until the dough is smooth and fully incorporated.
Once the dough is well-combined, transfer it onto a lightly floured surface, using semolina flour. Continue kneading the dough until it forms a ball shape. Place the dough ball into a clean bowl, cover with plastic wrap, and allow it to rise for about 1 hour, or until it has doubled in size.
After the dough has risen, turn it out onto a surface lightly dusted with semolina flour. Gently press it out into a rectangle shape using your fingers. Now, perform a series of folds: fold the sides of the dough over towards the center, then fold the top of the dough over to form a round shape once again.
Place the shaped dough ball onto a cutting board or baking sheet dusted with semolina flour. Cover the dough with either a large bowl or a cake dome to allow it to rise one final time for about 45 minutes.
Meanwhile, preheat your oven to 220°C (425°F) in static mode. Place a baking tray inside the oven while it preheats, allowing it to get very hot. Once the final rise is complete, gently score the top of the dough with a sharp knife, making deep cross-shaped slashes.
Carefully transfer the dough into the hot oven and bake for 50 minutes, placing it in the center of the oven. The bread should turn golden brown and have a crisp, crackling crust when it’s done.
Once baked, remove the Pugliese bread from the oven and let it cool slightly on a wire rack before slicing and serving. The bread should be golden on the outside with a soft, airy interior—perfect for pairing with olive oil, cheese, or your favorite Italian dishes!
Enjoy the traditional flavors of Southern Italy with this classic Pugliese bread recipe, perfect for any meal or special occasion. Let this bread elevate your table with its rustic charm and hearty texture!
