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Pugliese Bread

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. 1/4 c Water
  2. 1 1/4 ts Yeast
  3. 13/16 c Starter (Biga)
  4. 2 1/4 c Water
  5. 1 tb Salt
  6. 1 ts Salt
  7. 7 1/2 c Flour

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Mix water and yeast together. Let stand for 10 mins. Add Biga (starter) and water. Mix until creamy looking. It is not necessary to get rid of strands of starter that occur.
  2. Add all of the salt. Stir until desolved.
  3. Add flour. Mix 2-3 minutes (electric mixer) or mix 4-5 minutes (by hand).
  4. Dough will just barely pull away from sides of bowl. It should be very sticky. Adjust water and/or flour as necessary.
  5. Let rise in a lightly oiled bowl for 3+ hours, covered tightly with lightly oiled plastic wrap. Dough will triple in volume.
  6. Divide dough into four parts.
  7. Roll each part into long strand. Roll up along length, stretching slightly. Turn dough sideways and roll to long string again. Roll up into tight ball, tucking to ends under.
  8. Let rise 1 hour, covered with towel.
  9. Pre-heat oven to 450, with pan of water in the oven, about 20 minutes before baking.
  10. Lightly dust loaves with flour and place on flat cookie sheet.
  11. Caution: The oven will be steamy when opened.
  12. Bake with pan of water for 15 minutes. Remove water pan.
  13. Bake 20 more minutes. Loaf should sound hollow on bottom. On of the best ways to eat this bread is by rubbing a slice with garlic, or sprinkling with crushed fresh garlic or garlic powder. Then drizzle virgin olive oil over the bread. Follow this with a light sprinkle of Parmesan cheese.
  14. Bread dough can be wrapped in plastic at any of the stages before baking and frozen or refrigerated. Unfreeze and allow to thaw completely. This seems to work best if done before the rolling of the individual loaves.
  15. If stored in refrigerator, allow ample room, as bread will rise in the refrigerator!

Plating

Cookware for this recipe

  • Baking tray
  • Mixing bowl
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from lizquilty.com (http://lizquilty.com/BREADS2.TXT), file Recipes/lizquilty.com/BREADS2.TXT in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.