Pane pugliese

Apulian bread

This delicious Italian bread brings with it the goodness of simple and genuine flavors that have made cucina italiana famous around the world. And now, this delicious bread easily comes to your home. Let’s bake a delicious pane pugliese….

4.54 from 165 ratings
RECIPE BY Jessica | Chef & Author
A truly hearty & delicious Italian bread!
Amount
1
bread
Ingredients list
For the pre-dough
For the main dough
Difficulty: medium
Cost: low
Calories: 220kcal
Prep: 20 minutes
Cook: 40 minutes
Resting time: 18 hours
Total: 19 hours
Difficulty: medium
Cost: low
Calories: 220kcal
Prep: 20 minutes
Cook: 40 minutes
Resting time: 18 hours
Total: 19 hours
Equipment
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Directions
For the pre-dough
  • Crush the yeast and dissolve it in the lukewarm water. Put the all-purpose flour in the mixing bowl of the stand mixer. Add the yeast mixture and mix with the dough hook on low speed for about 8 minutes.
  • Then form the dough into a ball, place in a bowl and cover with plastic wrap or a cloth. Leave to rest at room temperature for 12 to 14 hours.
For the main dough
  • Now put the pre-dough back into the mixing bowl. Add the durum wheat semolina, honey, salt and yeast. Knead again with the dough hook at low speed. Add the water gradually and knead again for about 8 minutes.
  • Put the dough on a surface floured with durum wheat semolina and form into a ball. Place in a large bowl, cover with plastic wrap and let rise at room temperature in a dark place for about 3 hours.
  • Then put the risen dough again on a surface floured with durum wheat semolina and roll out into a rectangle. Now fold all four sides towards the center and then form into a ball again.
  • Place on a board floured with durum wheat semolina, cover with a bowl and let rise for an hour.
  • Preheat the oven to 220°C/430°F including the baking tray (middle rack). Make a deep cross-shaped cut in the dough with a sharp knife. This allows the air to escape during baking and prevents cracks in the crust.
  • Now carefully transfer the dough onto the hot tray. This is best done with a pizza shovel.
  • Bake the bread for about 40 minutes at 220°C/430°F top/bottom heat until a nice golden and crispy crust is formed. Remove from the oven, let cool briefly and serve fresh.
    Buon appetito!
Calories: 220kcal (11%)Carbohydrates: 45.9g (15%)Protein: 9.7g (19%)Fat: 2.3g (4%)Saturated fatty acids: 0.2g (1%)

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