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Pane Pugliese

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

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.

At a glance

Prep
Bake
Total
Yield
2 loaves
Nutrition information

Ingredients

Choose your measure:

Biga

Dough

Instructions

  1. 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; overnight is fine.
  2. Knead all of the dough ingredients together, using a mixer or bread machine, until the dough is cohesive and elastic (though not necessarily smooth), about 10 minutes.
  3. Cover the dough and let it rise in a warm place for 2 to 3 hours, gently stirring it down each hour. Letting it rise the full 3 hours will enhance the bread's flavor.
  4. Lightly grease a half-sheet pan or other flat pan; or line with parchment. Scoop the very wet dough, in two separate pieces, onto the pan lengthwise, shaping each piece into a rough oval as best you can.
  5. 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. Towards the end of the rising time, preheat the oven to 450°F.
  6. Spray the loaves heavily with warm water, and bake them for 25 to 30 minutes, or until they're a deep golden brown.
  7. 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.

Nutrition Information

  • Serving Size 1 slice
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 108
  • Calories from Fat
  • Total Fat 1g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 214mg
  • Total Carbohydrate 23g
  • Dietary Fiber
  • Sugars
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.