12.17.2011

Oven Lovin Saturday

Ok, so I am trying to make bread.... Not just any ole bread, but tasty, awesome, filled with air bread. This week I made Pugliese, and no, the recipe is not mine. I got it out of The Bread Baker's Apprentice, Mastering the Art of Extraordinary Bread. Now that being said, I know I promised a double feature... However, the second type of bread I made sucked and went straight out to the chickens. The pugliese however, AMAZING! Be warned, this bread take a day and a half or 2 days.... I said tasty, not quick!
Pugliese
 This recipe starts with a fermented over night in the fridge biga
Biga
2  1/2 cups unbleached bread flour
1 package active yeast (I modified this amount because the author uses instant yeast, and uh, I can't find any)
3/4 cup room temp to warm water, plus 2 T to 1 cup water as needed
~Mix everything together as if you were making a normal bread dough.... mix the water and yeast, allow to foam, add the flour, knead until it forms a smooth and elastic dough. Place in a lightly oiled bowl, spray the top with oil, cover with plastic wrap, and place in the fridge overnight. Or even a few days for the best fermented flavor.
Recipe
2 cups of the biga at room temperature
1 cup semolina flour (very fine ground life you would use for pasta)
1  1/4 cup unbleached bread flour 
1  1/2 t salt
1 package active yeast
1/4 c mashed poatato (I just popped a little one in the microwave, cut it open, and mashed it up)
1 c lukewarm water 
Here is where it gets time consuming
1 - mix the water, potato, yeast together, allow yeast to get foamy, then add the flours and salt. (I would mix the flours together first and then add them together
2 - add in the biga (cut into small pieces to make this easier on your mixer or hands)
3 - Mix the dough until it forms a wet sticky ball
4 - pour the dough out onto a floured counter top, and stretch the dough into a long rectangle, then fold over as if you were folding a peice of paper for an envelope. Mist the top with oil, cover loosely with plastic and Allow the dough to rest 30 minutes. Repeat 3 times.
5 - Transfer dough to a lightly oiled bowl, spray with oil, and allow the dough to rest and rise for 2 hours.
6 - gently pour ot the dough anto a lightly floured surface (this is a sticky dough, and you want it to stay that way) and divide into 2 equal pieces. Place the dough balls gently into a proofing bowl. I used a mixing bowl with a towel inside dusted with flour. Allow the dough to rise for an additional 90 minutes.
7 - place the dough onto a baking stone or pan dusted with semolina meal or cornmeal. It should look like a big blog pretty much.
8 -  Put the bread into a 500 degree oven with a cast iron pan with water inside. THen lower the oven to 450. Bake for 15 minutes. Rotate the bread if necessary, and bake for 5 - 10 minutes more until golden brown.

EAT!!!!!


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