Apulian bread

Name: Apulian bread
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: Water at room temperature 0.6 cup; Type 00 flour 2 cups; Fresh brewer's yeast ½ tsp; Semolina 0.3 cup; Fresh brewer's yeast 0.04 oz; Water at room temperature 2 ½ tbsp; Honey 1 tsp; Fine salt 1 tsp

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220

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 220
Carbohydrates g 47.5
of which sugars g 1.9
Protein g 6.7
Fats g 0.4
of which saturated fat g 0.09
Fiber g 1.7
Sodium mg 396

Difficulty: Difficult
Prep time: 20 min
Cook time: 50 min
Makes: 1 pieces
Cost: Low
Note plus 16 hours of leavening

PRESENTATION

Pugliese bread is one of those things you just gotta try. The crispy, golden crust and tender interior might remind you of visiting cozy bakeries in the Puglia region of Italy. It's got this vibe. This rustic bread recipe hails from the heel of Italy’s boot, where bread isn't just food—it’s a part of life and cherished family traditions. And you know, with just flour, water, yeast, and salt, this Italian bread recipe nails that airy crumb and soft bite, thanks to baking techniques passed down through generations. Folks in Southern Italy have a knack for turning simple ingredients into something really, really special. The hazelnut color and unmistakable aroma hit you right away. You break off a piece—seriously good—and hear that satisfying crunch as the crust gives way to a fluffy middle. It's a real treat, perfect for any meal or just snacking.

At the Puglian table, Pugliese bread often hangs out with dishes like peperonata, letting you soak up those rich, saucy flavors with a chunk of moist bread. When it starts to stale, locals make pancotto, a comforting bread soup that absorbs every bit of flavor, turning day-old slices into something heartwarming and soft. That’s just how it is in this part of Italy—nothing goes to waste, and every piece of bread finds its moment. The contrast between the crispy crust and the pillowy inside is what sets this traditional Italian bread apart, especially when you use durum wheat semolina for extra flavor. Whether you’re after the satisfying bite of artisan-style sourdough bread or want a classic loaf that brings a slice of Southern Italy to your table, Pane Pugliese stands out for its texture, taste and historical connection. It's like holding onto a piece of Italian history, really. Sharing it ensures those cherished traditions endure. Enjoying Pane Pugliese is more than just tasting bread—it’s experiencing a rich cultural heritage that thrives in every bite. Pretty much, it’s a must-try.

INGREDIENTS

220

Calories per serving

Ingredients for the preferment (for a 500 g loaf): Water 0.6 cup (150 g) - at room temperature; Type 00 flour 2 cups (250 g); Fresh brewer's yeast ½ tsp (2.5 g)

for the dough: Semolina 0.3 cup (50 g); Fresh brewer's yeast 0.04 oz (1 g); Water 2 ½ tbsp (38 g) - at room temperature; Honey 1 tsp (5 g); Fine salt 1 tsp (5 g)

Preparation

How to prepare Apulian bread

To prepare Apulian bread, start with the preferment. In a bowl, pour the sifted all-purpose flour, the fresh yeast in small pieces 1, and start kneading by crumbling the flour and yeast with your fingertips to blend them better, then pour in the room-temperature water gradually while gathering the ingredients with your hands 2. Once you obtain a uniform dough, form a ball, place it inside a large bowl 3.

Cover with plastic wrap 4 and let the preferment mature at room temperature for 12-14 hours. After the resting time, retrieve the preferment 5 and knead it again inside the bowl 6.

At this point, add the semolina flour 7, the honey 8, 0.035 oz of fresh yeast 9.

Knead all the ingredients by pouring the water gradually 10. When the mixture is blended, add the salt 11, continue kneading until it is absorbed, then transfer the dough onto a lightly semolina-floured board 12.

Work it to form a ball 13, place the dough in a large bowl, cover with plastic wrap 14, and let it rise at a temperature of about 79-81°F (26-27°C): it's fine to store it in a turned-off oven with the light on, for about 3 hours or until the dough has tripled in volume 15.

After the rising time, place the dough on a lightly semolina-floured board 16, roll out the dough to create a rectangle by pressing the dough with your fingers 17, now make the folds: take the side edges of the dough and fold them onto themselves 18.

Then fold the upper part 19 and roll the dough onto itself (20-21).

To give it a spherical shape again 22, place the obtained sphere on a cutting board dusted with semolina flour 23, cover the dough with a bowl or a cake dome 24 and let it rise again for 1 hour. This way, it will be easier to transfer the loaf onto the baking sheet once it has risen.

Preheat the oven to 428°F (220°C) in static mode, making sure to keep the baking sheet inside that will be used for baking the bread; it should be scorching. After the last rising, take the bread, score the surface with a knife to create a cross with two diagonal cuts: the cuts must be very deep 25 because they will help release air during baking and prevent cracks from forming on the crust. With the help of a pastry scraper, gently transfer the bread onto the hot baking sheet, ensuring to preserve its shape (be careful not to burn yourself on the hot baking sheet) 26. Bake the loaf at 428°F (220°C) for 50 minutes in the central part of the oven. Once baking is complete, your Apulian bread will be golden and crunchy 27, let it cool slightly before slicing.

Storage

Apulian bread can be stored for 2-3 days in a paper bag. You can also freeze the bread for about 1 month, perhaps in slices, to defrost only what you need!

Tip

If you want to use dry yeast (dehydrated), use 0.053 oz for the preferment and still 0.035 oz for the dough, keeping the rising times unchanged. If you prefer, you can prepare the preferment the night before and let it "mature," that is, rise at room temperature for 12 hours covered as indicated in the procedure; the next day, you can finish the work to have the Apulian bread hot for lunch to enjoy with tasty meats and cheeses!

For the translation of some texts, artificial intelligence tools may have been used.

Apulian bread

PRESENTATION

INGREDIENTS

How to prepare Apulian bread

Storage

Tip

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