The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pugliese

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dmsnyder's picture
dmsnyder

Last Friday and Saturday, I hopped over to San Mateo for the San Francisco Pen Show to indulge another of my addictions hobbies. We needed a fast breakfast to get an early start. So Thursday I baked ...

Cinnamon-Raisin-Walnut Bread from BBA

Returning Sunday, I activated my sourdough starter and mixed enough levain/biga for ...

My Pugliese Capriccioso (Formula here: Pugliese Capriccioso)

Baked Monday, and ...

San Francisco-style Sourdough (Formula here: My San Francisco Sourdough Quest, Take 4)

Baked Tuesday. My formula for the SF SD levain and the Pugliese biga are essentially identical, so I just mixed a double batch of levain and used it for both breads.

Tuesday night, I mixed a levain for more San Francisco Sourdough and made a couple boules with toasted walnuts. I added Walnuts at 40% of the total flour weight (185 g for my 1 kg recipe).They were retarded baked Wednesday. 

Happy baking!

David

varda's picture
varda

 

Several months ago there were a slew of great posts on breads with rye starters - Khalid, Arlo, Syd, Lumos and I've probably missed some.   I didn't have a rye sourdough starter, so I bookmarked a bunch of these posts and forgot about it.  Then I made a rye sourdough starter so I could make Whitley's Russian Rye, but it was only when Joyfulbaker posted on Hamelman's mixed starter formula (p. 162 of Bread) that I realized I could make it with my new rye starter.   In doing so, I found I had extra high hydration wheat starter, which looked so nice I didn't want to throw it out.   So I adapted the Pugliese recently posted by Sylvia to use starter instead of poolish.  

Although it changes the character of the bread, I think the adapted version works pretty well. 

The Hamelman is a delicious, balanced formula.   I tweaked it by swapping out a little of the bread flour for whole wheat.   Other than that I followed instructions.  

Formula for Sourdough Pugliese:

 

Final

Starter

Total

Percent

KAAP

120

71

191

66%

Durum

100

 

100

34%

Water

145

89

234

80%

Salt

6

 

6

2.1%

Starter

160

 

 

 

 Method:

Mix all but salt and autolyse for 40 minutes.   Add salt.   Mix for several minutes in the bowl by scooping dough from the edges to the middle.  Stretch and fold on counter 3 times in half hour intervals.   Continue bulk ferment for 1 hour after last stretch and fold.    Shape into boule and proof upside down in bowl.   Bake at 450 for 15 minutes with steam, 30 minutes without. 

 

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