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Pane Pugliese – Introduction

Apulia is an excellent region in which to grow grain, especially the hard wheat referred to as grano duro or semolina. There is a long tradition of bread making in Apulia, dating back to the Roman empire.The Pagnota is the traditional bread, and is a large loaf which can weigh well over a kilo and up to ten.  Today, formulae are found that specify both durum flour and 0 or 1 type flour.   We have chosen to specify unbleached all-purpose flour in place of 0 or 1 type flour which are not readily available in the United States.    

Is there an authentic, one and only way to make Pane Pugliese? Probably not. One technique is described in “The Italian Baker” by Carol Field (Harper & Row, New York, 1985).  Profumo di Pane by Erika Pignatti (Editioni Calderini, Bologna, Italy 1988) includes a description of Pane Pugliese.   “Il Pane, Un’arte, Una Technologia” by Piergiorgio Giorilli and Simona Lauri (Franco Luciano, Editore, Milano, 1996) also includes a formula. 

Guido Boriani, and Fabrizio Ostani. in  Il Pane”.  and  Silvano Franconeri,  and Chiara Scudelotti in Fare Il Pane e le Ricette di Pane. also include a recipe for Pane Pugliese in their books.   The recipes in both books are are essentially the same,  and can be accessed by clicking on this link.

Quaglia, Sima and Mascarin include recipes for this bread in their works.  Use the links at the left to access the recipes from these authors.  

In all cases,  the translations are ours.  Thus, errors and omissions are our alone. Typical Pugliese loaves proofing are pictured in the photo above. This  photo  was taken from breads made in The Artisan Kitchen.

 

 

2 responses to “Pane Pugliese – Introduction”

  1. Wartface says:

    I notice in some of the recipes you list the author tells you what temp your dough should be at after the mixing process.

    I started baking bread as a hobbie after I retired just for something to do. I started with sourdough bread which wasn’t probably the right thing to do because it is a very difficult bread to make. It took me about a year before I could make really excellent sourdough bread that looked really good and had nice ears with great looking and a tasty crumb. Then I moved on to ciabatta and focaccia bread. Learning how to handle a really wet dough is not easy but I like having a good go to bread I can mix in the morning and eat for dinner.

    During that learning curve I stumbled on to the General Mills website by clicking on something in another website and I looked around some. Just like i stumbled on to your website when i was reading stuff from Teresa Greenway’s sourdough site. GM being the #1 flour producer in the country has lots of money to spend on research I guess. Anyway they had created a new flour that they intended to use to capture the majority of the business from all of the small Pizzaria’s in the entire country. They knew they might have problems if the guy in Alaska tried to mix their dough just like the guy in Arizona did or the guy in NY did.

    They published a Water temperature chart that showed all of their customers how to achieve the best results. They suggest you determine the temp in your kitchen and the temp of your flour where it is being stored. Then based on those numbers they tell what temp your water should be when you mix your dry ingredients with your water. Because they knew what equipment their customers would be using for the most part that the mixer would add about 30 degrees to the dough from friction. That figure will vary based on the time your dough is in the mixer and the speed you set for it. They wanted their dough to be at 80 degrees… No matter where it was mixed.

    I have used that chart every since I found it. Yesterday I mixed a batch of Ciabatta dough in my kitchen-aid mixer. The temp in my kitchen was 72. The temp of my bread flour in the bag was 72 degrees. I went to the Water Temp Chart and it said I need to use 66 degree water. I put my 500g of flour, added my 2 tsp of pre-tested yeast and added my 475g of 66 degree water and mixed it to a shaggy state and let it rest for 20 minutes added my 15g of salt and turned the mixer on to the second to highest speed for about 25 minutes. When the dough lifted off the bottom I turned the mixer off and put my thermapen into it to test the dough temp and it was a perfect 80 degrees. I gained about 12 degrees from the mixer friction. Now that I know that my mixer will add 12 degrees of heat to the dough during the mixing process if my kitchen is 76 degrees and the flour is 76 degrees in the bag… I need to make my water 54 degrees to get my dough to come out of the mixer at 80 degrees. Brilliant process in my opinion.

    Now… I have an idea how to get my dough to the recommended temp suggested in any recipe. I’m sure other people know this but it was a major part of my learning curve just like learning about hydration levels and bakers percentages were.

    Maybe you guys can use it or pass it on to those that feel they need to have the dough at the temp your posted recipes suggest?

    I like your website and drink lots of wine. I will look for some of yours here in Hermosa Beach.

  2. Wartface says:

    Oops… I forgot to include the link to the chart.

    Water temperature chart by General Mills…
    http://www.flickr.com/photos/food_pictures/9193052175/

    Oops… Wrong link.
    Water temperature chart by General Mills…
    http://www.flickr.com/photos/food_pictures/9193052175/

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