Pugliese bread with biga
In addition to poolish - see the recipe for French bread - another type of mixture is the indirect chariot now use to make bread from Apulia. The advantages of the chariot are: longer life of the bread, the fragrance of the 'flavor and digestibility. The trap of success gives us a little bread with yeast. Must be prepared first 18-20 hours of the final and must be left at a temperature of 18-19 ° to the maximum. To prepare such a strong Manitoba flour mix, cold water and yeast. The difficulty is not so much dough as the success of the chariot. Pugliese bread is also excellent for making bruschetta.
Ingredients
(1 pagnotta da 950 gr)Average price 0.75 Euro
- To the cart
- 500 gr flour manitoba
- 240 g cold water
- 5 g yeast in cube
- For the dough
- 100 gr flour 00
- Approximately 50-60 g water
- 5 g yeast in cube
- 3 g malt or 2 teaspoons of honey
- 13 g salt
Process
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Prepare the biga: mix flour, water and yeast for 1-2 'at most because I just have to mix the ingredients.
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I cover with a cloth and put in a double rise to a maximum of 18-19 °.
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Preparing the dough: add the biga the flour, yeast and water and knead for 6-8 '. If the dough is too dry add a little 'of water.
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I get a semi-soft dough that I put in a covered bowl to aim for 50-60 '.
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After this time the dough has more than doubled.
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Oven at 220 degrees for 15 '. Spray water inside the oven for three times during the 15 '. Oven at 220 degrees for 15 '.
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Oven at 200 degrees for 15 '. Off oven with door open for just 10 '.