My 1st Pugliese
Been looking forward to make this bread. Finally got my Durum Flour in the mail (not available at local stores). Followed the recipe from Rose Beranbaum's The Bread Bible. Flour (bread:67%, durum 33%), Water 80.4%, Yeast .79%, Salt 2.2%.
Biga: 75 g Flour, Instant Yeast 1/16 tsp, water 59 g, optional: Malt Powder 1/2 tsp.
Worried that I totally ruined the dough. I allowed the biga to ferment in a cool area for 24 hrs (recommended @ 55-65 F). I thought my storage room is that cool. When I checked the room temp it was 72%.
Baked on stone: 5 mins @ 500 F; 20 mins @ 450, turned half way thru. Internal Temp. Target: 205 F, Actual 200 F.