Friday, 30 March 2012

PUGLIESE - Italian Sourdough

I got this recipe from my BREAD book, and wanted to try many time. Pugliese bread, it's my first sourdough bread I had make. This is a classic Italian open-textured, soft-crumbed bread is moistened. I used the semolina flour instead of bread flour. The texture is soft and more crumbed.

After I has made this sourdough bread and I found it was a nice bread. The one thing I like to make this kind of bread, because my hubby like to eat. He's my inspired to make sourdough bread.

For starter;
  • 175 g bread flour
  • 3 g dry yeast
  • 90 ml lukewarm water
For the dough;
  • 225 g/2 cups bread flour, plus extra for dusting
  • 225 g/2 cups wholemeal bread flour
  • 1 tsp caster sugar
  • 2 tsp salt
  • 7 g dry yeast 
  • 275 ml lukewarm water 
  • 75 ml extra virgin olive oil
1. Sift the flour for the starter into a large bowl. Make a well in the centre. In a small bow mix a yest with water and pour into the centre of the flour and gradually mix in the surrounding flour to form a firm dough.  

2. Turn the dough into the floured surface and knead for 5 minutes until smooth and elastic. Return the dough to the bowl and cover with lightly oiled clear film and leave to rise, in warm place for 8-10 hours or overnight. 

3. The dough had risen well and is starting to collapse.

4. Mix the flour, sugar and salt for the dough in a large bowl. Cream the yeast and water in another bowl and stir in the starter and mix together.
5. Stir in the flour mixture a little at a time, then add the olive oil in the same way, and mix into the soft dough. Turn to the floured surface and knead the dough for 8-10 minutes until smooth and elastic.

6. Prepared basket lined with flour-dusted dish towel.

7. Place the dough seam side up in a basket lined with flour-dusted dish towels.

8. Use the dish towel re-cover and leave to rise in the warm place for 2-3 hours, or until double in bulk.
9. Meanwhile, preheat the oven to 230 C. Turn out the basket seam side down to the prepared baking sheet.

10. Lightly dust the loaf with flour and use a shape knife cut across pattern by slashing the top of the loaf. Bake for 15 minutes and reduce the oven temperature to 200 C and bake for a further 20 minutes or until the loaf sound hollow.

11. Transfer to wire rack to cool.

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