Apa269 of Family & Food & other Things choose for Bread Baking Day # 32  the theme “Italian Breads” . Thats a perfect choice for me because it is really hot at the moment and at hot summer days I prefere light breads like Ciabatta oder Pane Francese instead of my normal whole wheat breads.

At our last trip to Metro, a wholesale, I bought a kilogram of durum flour. So I decided to try Pane Pugliese.

But despite the high hydration and the three stretch and fold cycles the crumb was rather dense and not so wide open as I wished it to be. But the crumb was nicely soft and it tasted delicious so I was satisfied. The durum flour gaves a nice yellowish colour to the crumb.

We used a part of the bread for Bruscetta and it was perfect for this.

I submit this bread to Susans Yeastspotting, too.

Pane Pugliese

Biga

• 125g durum flour
• 85g flour Type 550
• 125g water
• 0,5g fresh yeast (a tiny little bit)
• 0,4g Salt

Teig

• 270g flourType 550
• 270g durum flour
• 3 g fresh yeast
• 435g water
• 15g Salt

Mix all ingredients for the biga and ferment for 10 to 12 hours at 25°C.

The next morning:  Mix all ingredients for the dough at low speed for  2 min. Let the dough rest for 30 min (autolysis).Then knead the dough for about 2 min at low speed, then 4 min on high speed. Turn the dough on the counter and fold it. Now place the dough in a good oiled container.

Ferment for 2 hours. Fold the dough three times during this time (after 30 min, 60 min and 90 min).

Form to a round loaf and place in a well floured brotform.

Proof for 1,5 hour.

In the meantime heat the baking stone at 250°C.

Bake the breads for 40 min with steam.

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