{"id":2586,"date":"2010-07-18T19:55:10","date_gmt":"2010-07-18T17:55:10","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/07\/pane-pugliese-bbd32\/"},"modified":"2017-04-21T19:15:23","modified_gmt":"2017-04-21T17:15:23","slug":"pane-pugliese-bbd32","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/07\/pane-pugliese-bbd32\/","title":{"rendered":"Pane Pugliese \u2013 BBD#32"},"content":{"rendered":"

$\"Pane$ <\/p>\n

Apa269 of Family & Food & other Things<\/a> choose for Bread Baking Day # 32<\/a>\u00a0 the theme \u201cItalian Breads\u201d . 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<\/a> oder Pane Francese<\/a> instead of my normal whole wheat breads.<\/p>\n

At our last trip to Metro, a wholesale, I bought a kilogram of durum flour. So I decided to try Pane Pugliese.<\/p>\n

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.<\/p>\n

We used a part of the bread for Bruscetta and it was perfect for this.<\/p>\n

I submit this bread to Susans Yeastspotting<\/a>, too.<\/p>\n

Pane Pugliese<\/strong><\/u><\/h1>\n
Biga <\/strong><\/p>\n
\n
125g durum flour<\/li>\n
85g flour Type 550<\/li>\n
125g water<\/li>\n
0,5g fresh yeast (a tiny little bit)<\/li>\n
0,4g Salt<\/li>\n<\/ul>\n
Teig<\/strong><\/p>\n
\n
270g flourType 550<\/li>\n
270g durum flour<\/li>\n
3 g fresh yeast<\/li>\n
435g water<\/li>\n
15g Salt<\/li>\n<\/ul>\n
Mix all ingredients for the biga and ferment for 10 to 12 hours at 25\u00b0C.<\/p>\n
The next morning:\u00a0 Mix all ingredients for the dough at low speed for\u00a0 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.<\/p>\n
Ferment for 2 hours. Fold the dough three times during this time (after 30 min, 60 min and 90 min).<\/p>\n
Form to a round loaf and place in a well floured brotform.<\/p>\n
Proof for 1,5 hour.<\/p>\n
In the meantime heat the baking stone at 250\u00b0C.<\/p>\n
Bake the breads for 40 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"
Apa269 of Family & Food & other Things choose for Bread Baking Day # 32\u00a0 the theme \u201cItalian Breads\u201d . 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. […]<\/p>\n","protected":false},"author":1,"featured_media":20370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,4],"tags":[74,273,172],"class_list":["post-2586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-bread-baking-day","tag-biga","tag-nur-mit-hefe","tag-hartweizenmehl"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2586"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2586\/revisions"}],"predecessor-version":[{"id":20369,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2586\/revisions\/20369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20370"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}