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Suggest a better description1. Combine the biga, water, yeast and slat in a bowl and mix to dissolve the biga by squeezing it through the fingers of one hand. Add the olive oil, then add the flour a cupful at the time, beating all the while. Mix to a dough that has some resilience, then turn it to a floured work surface to knead. It will be quite moist, but will come together with working as the flour takes up all the liquid. Knead for 10 minutes. Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place (24C/75F) for about two hours, until nearly doubled in size. 2. Turn out the dough on the lightly floured work surface, knock back and shape into a ball. Prove it either upside down in a floured, cloth lined proving basket or the right way up directly on an oiled and warmed baking sheet. Leave the dough to prove, covered by an oiled clingfilm, for about 1-1.5 hours, until doubled. Meanwhile heat the oven to at least 230C/450F/gas 8 and put a deep, but empty, baking tray or roasting pan in the bottom. 3. Dust the loaf lightly and score with a chequerboard of slashes or leave it to crack flreestyle in the oven. Place it in the oven and pour a little water into the wamed baking tray, taking care it does not bubble and scald you in the steam. If you have proved in a basket you will need to have a preheated baking sheet in the oven. Turn your loaf on to a bakers peel then slide it on to the baking sheet. 4. Bake the loaf on an upper shelf in the oven for about 30-40 minutes. If your oven gets really hot, turn it down to 220C/425F/gas 7 after 20 minutes to avoid the crust being too browned. The loaf is cooked when is sounds hollow when tapped. Cool on a wire rack. Notes: The uglier it looks the better it tastes
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Serving Size: 1 Serving (739g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 904 | ||
Calories from Fat: 105 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 16 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.6mg | 1 % | |
Potassium 1123.1mg | 30 % | |
Total Carbohydrate 181.9g | 54 % | |
Dietary Fiber 32.5g | 130 % | |
Sugars, other 149.5g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 904
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