Apulian bread
Instructions
Typical bread of Puglia, big size (up to 3 kg) is, in many respects, similar to the so-called ' country bread or country bread.
The pugliese is a type of bread that once sliced, enjoying more after a brief ' ageing '.
Put in the mixer the flour and regrind; make a few rounds.
Add 4 gallons of water and start kneading; After mixed well, add in the following order: 1 litre of salt water, diluted vinegar, baking powder dissolved and dissolved in water.
The duration of the mix varies from 6 minutes (time spiral) to 25 (fork).
The dough needs to rest, covered with a tarp in the tub, for 25-30 minutes.
Overthrow the tub and cut the dough into pieces from 1100 g; roll the pieces, put them in upside-down position on boards with dusted with flour or regrind.
Let rise for 30-35 minutes, cut the loaves into round.
Bake without humidity.
After 15 minutes, open the drain valve and continue for another 25-30 minutes.
Ingredients and dosing for 40 persons
- 5000 g of 1 type flour
- 5000 g of regrind durum wheat flour
- 250 g of compressed yeast
- 150 g of wine vinegar (diluted in water-report 1/5)
- 200 g of salt
- 750 cl of water