Pugliese Bread Food
PUGLIESE BREAD
Steps:
- Mix flour, 3 cups water, and yeast together in a large mixing bowl. Knead vigorously on a lightly floured surface; dough should be sticky and wet. After 10 minutes, add salt. Kneed until dough begins to pull away from the working surface and develops a smooth, light sheen, 5 to 7 minutes more.
- Lightly coat the interior of a large mixing bowl with olive oil; make sure the bowl is at least 3 times larger than the dough. Set dough in bowl, and let rise until it triples in volume, 2 to 2 1/2 hours.
- Heat the oven to 500 degrees.with a baking stone or a baking cloche. Meanwhile, divide dough in half, and form two ovals or rounds. Allow to sit on generously floured parchment paper or dish towel. Let dough double in size, about 45 minutes.
- Invert dough onto heated baking stone or cloche, then score deeply with a razor or a sharp knife, making three slashes, each about 2 inches long. If you have a baking cloche, cover it immediately with the bell. If using a baking stone, you need to add moisture to the oven for at least 20 minutes of the baking process; place a pie pan filled with ice cubes on the floor of the oven to produce steam, and refill with more ice as necessary. Bake dough for 20 minutes.
- Remove the bell or moisture source, and lower temperature to 425 degrees. Bake until crust is a rich brown, about 25 minutes more.
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- Stir together the flour and yeast in the food processor bowl using the metal blade. Add all of the 3/4 cup plus 2 tablespoons of the water through the feed tube. Pulse until the dough comes together and is neither too sticky nor too stiff. Continue to pulse until the dough is soft and pliable. This does not take very long.
- Lightly oil a bowl with vegetable spray and transfer the dough to the bowl making sure that the entire surface of the dough is coated with oil. Cover the dough with plastic wrap (or shower cap) and ferment at room temperature for 2 to 4 hours -- or until nearly double in size.
- Remove the dough from the bowl, knead it lightly to degas, and return to the bowl, covering the bowl with the plastic wrap. Place the bowl in the refrigerator overnight. You can keep this for up to 3 days.
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