Pane Pugliese

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Pane Pugliese

star rating (12) rate this recipe »
Published prior to 2008

This crusty, slightly domed and delicious peasant bread is made with a very slack (wet) dough. The dough is almost impossible to work with, but produces a pleasingly open texture. A long fermentation enhances the bread's flavor.

Biga
1/2 cup (4 ounces) water
1 1/4 cups (5 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast

In a small mixing bowl, combine the water, flour and yeast to form a soft dough. Don't knead it; just make sure all of the ingredients are well-incorporated. Set this mixture aside in a warm place, covered, for 12 to 16 hours.

    Dough
    all of the biga (above)
    1 1/2 cups (12 ounces) water
    4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
    2 teaspoons salt
    1 teaspoon instant yeast
Knead all of the dough ingredients together, using a mixer or bread machine (this is well nigh impossible to knead by hand), until the dough is cohesive and elastic (though not necessarily smooth), about 10 minutes. Cover the dough and let it rise in a warm place for 2 to 3 hours, gently stirring it down each hour. (The longer you let the dough rise at this point, the better the flavor of the finished loaf will be).

Lightly grease a half-sheet pan or other flat pan. Scoop the very wet dough, in two separate pieces, onto the pan lengthwise, shaping each piece into a rough oval as best you can. Cover the dough with heavily greased plastic wrap, and allow it to rise for about 90 minutes. It'll spread quite a bit; don't worry, it's supposed to.

Spray the loaves heavily with warm water, and bake them in a preheated 450°F oven for 25 to 30 minutes, or until they're a deep, golden brown. Turn the oven off, prop the door open, transfer the loaves from the pan to the oven rack, and allow them to cool in the turned-off oven. Yield: 2 loaves.

Nutrition information per serving (1 slice, 1/10th of 1 loaf, 48g): 108 cal, less than 1g fat, 3g protein, 23g complex carbohydrates, 1g dietary fiber, 214mg sodium, 43mg potassium, 2mg iron, 1mg calcium, 30mg phosphorus.

Reviews

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  • star rating 01/19/2015
  • Waters from Kanab, Ut
  • The bread turned out perfect and my brother who I baked it for loved it. Will bake again. Even with it not being a wet dough, I sprayed the loaves as indicated and they turned out crusty and wonderful. Would like a little more bite to the taste. Any suggestions?
  • 01/15/2015
  • Waters from Kanab, Utah
  • I have a few questions on this. The Biga was soft but not runny. When I used the rest of the ingredients, I found the texture the same as regular bread. It was not soft but could knead just like a regular bread? I don't have King Arthur Flour here so used our local unbleached All-Purpose Flour. It did not say to sift the flour. I am confused as I thought this was to be a wet dough. I am waiting to see if it raises like it is suppose to. My mothers French Bread recipe has more the consistency than what I have. We don't sift our flours at home, but we do stir before we spoon the flour. Add some extra water to get the consistency you desire. Using a different flour is a real game-changer, so that may account for the change. Adding in some folds to strengthen the gluten may add to the overall structure of the bread. Happy baking! Laurie@KAf
  • star rating 11/13/2014
  • Cindy from Boyertown, PA
  • I found a few things that make very wet dough easier to work with. first I let my biga ferment at a cool temperature (55-65) for at least 12 hours. After mixing, instead of putting it in a bowl to rise, turn it onto a counter heavily floured with durum flour, dusting the top too. stretch the dough and fold it over on itself from all sides, let rest for 30 min, repeat process, let rest for 30 minutes, then stretch and flour again and put in container to rise. After the rise is complete, put the dough in a brotform bowl or flour-lined colander for the final rise. carefully turn onto a baking sheet and bake. This keeps the dough from spreading so much during the rise. hope this helps.
  • star rating 10/01/2014
  • Sue from Fort Wayne, IN
  • I had to come back and re-rate this recipe. The first time I tried it, it was a disaster! I don't know what went wrong, but it was Bread-1 and Me-0. Not wanting to go down in defeat, I decided to revisit it. It turned out fabulous! The texture is crusty, airy, & chewy all at the same time. I let the biga sit way longer than suggested just because I didn't have time to make the rest of the bread. No problem. I think it makes it even better. This is now one of my favorite bread recipes. So, now, the score is Bread-1 and Me-1. I believe I'll slather some jam on a thick slice of Pane Pugliese and celebrate!! So glad the recipe worked the second time! Happy baking! Laurie@KAF
  • star rating 09/23/2014
  • steve from Ohio
  • Just made it the first time & I'm an experienced home breadmaker. I let the biga go ~21 hours - looked great! The bread (100% bread flour) itself rose very well and was folded down 3x times (1x/hr, 3 hours). I shaped into 2x longish loaves (not boules). I baked on a stone w/cornmeal teflon sheet that was pre-heated to 500F fo 30min, then open-oven-door for 25 minutes ! The top surface & interior are softish. Close but a little under-cooked IMO. The loaf that I "wrapped/rolled/stretched" shaped more had a bigger bounce and looks better. I slashed the top/middle of each loaf at 30 minutes into the last 90 rise, and it was clearly too early. The loaves "lysed" over at the slash. Still these are great loaves w/ great aroma and flavor. Next time - a/ roll that bubbly wet dough the same way do a french or sandwich loaf - if you don't stretch the rubber-band you won't get the "snap" (bounce) in the oven. b/ slash the loaf top at 25 minutes before the oven.. b/ Could tolerate more crust - so maybe 450F for 35 minutes + open door. ,,
  • star rating 12/16/2013
  • Steve from Las Vegas, NV
  • I followed the recipe as close I could. The problem was that the loaves wouldn't hold a shape that didn't resemble a cow-pie (sorry about that description, but I am a country man). The problem may be that we live in the SW desert and our room temp is between 74-82F. I had the same problem with a batch of Parker House rolls. I get a good rise, but things go downhill from there. As for feedback the taste was excellent, the prep was a bit of time working with long waits and as for the presentation see above.
  • 07/08/2012
  • bw61374 from KAF Community
  • I've baked this recipe for over two years. Initially I would make the biga and dough in my Zojo bread machine. After the dough cycle I would take out the "risen dough" and knead it for say 5 minutes. Divide the dough and put those loaves into pans. My family likes the size and shape of "pan bread." Let it rise again for an hour or so and into the oven, preheated to 450 degrees and cook for 25 minutes. Always fantasitc! Only thing though they never had the large holes that I think Pugliese bread is noted for. Then I got a Cuisinart stand mixer! That seemed to ruin all of my bread making till I recently went back to hand kneading the dough after it came out of the "plastic rising tub." Without the hand kneading, for about 5 minutes, all of my loaves did not rise, looked animic, and were very dense. So when it says "gently stirring down" and you have challenges think about hand kneading it. Other than this....I rate this bread FANTASTIC. It's the making that the recipe doesn't explain well. And I tried every flour KAF has, the Artisian European Flour, Bread Flour, and All-Purpose Flour. Like I say, once I hand kneaded it, then it was something you could be proud of!
  • star rating 06/28/2012
  • Sue from Fort Wayne, IN
  • This dough was a sloppy mess. I even weighed the flour! I added more than what the recipe called for, but I still pretty much had to pour it into the pan. I tried to shape it into some semblance of loaves, but they just spread together into one big glob. It has a great flavor, but ended up looking like a big pan of foccacia. I might try again adding more flour, but the recipe, as written, gave me a big bowl of sloppy goo.
    Sorry to hear this one gave you difficulty. If you give the hotline a call, we'll be happy to help troubleshoot. MJR @ KAF
  • star rating 01/08/2012
  • dlucy46 from KAF Community
  • I have made this bread weekly since the end of November, after using it in our Thanksgiving dressing. It really does pay off to let the biga ferment as long as you can -- 12 hours is just not enough! I recommend at the very least 36 hours. I put an extra bit of water in either the dough or biga, because I'm a high altitude baker (and it's winter). I also use KAF bread flour instead of all-purpose. The first bread recipe that is holey all the way through! Thanks KAF!
  • star rating 07/01/2010
  • Ellie from France
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