The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pugliese and new Brod & Taylor home proofer

SylviaH's picture
SylviaH

Pugliese and new Brod & Taylor home proofer

RLB Bread Bible - Pugliese with durum flour.  

This is a recipe from one of my favorite breads.  I baked this bread about the same time to the day last year.  Here it is posted with a link to another posting with a recipe in the blog as, you can see, I do enjoy eating and baking this bread.   

I proofed the biga, dough and final proof in my new Brod&Taylor home proofer.

It's was very nice to be able to set the temperature of the bread proofer, to get things going at a more predictable time..so I wouldn't be up to late.  Worked perfectly as you can see from the photos, I set it at 80F to speed things up just a bit.  

I had plenty of flavor using my 2 day biga...which was warmed up in the proofer, after being removed from the refrigerator.

I doubled the recipe and it made one nice big pugliese loaf.

*My hydration levels are adjusted slightly for various reasons...dryness of flour, ect.    

 

I did make extra Biga 

The version I used two times the original recipe

1. Biga

KAAP flour - 150gm

IDY - 0.4 gm

Water - 118 gms

6 hrs. to 3 days ahead make the biga  -  Set aside at room temperature for about 6 hours - Stir down and refrigerate

I used a two day refrigerated biga for optimal flavor

Dough

1.  KAAP Flour - 142 gms

2.  Durum Flour - 142 gms

3. IDY - 3.2 gms or apx. 1 tsp.

4.  Salt - 10gms

5. * Water - 236 gms

*You also have the option of adding malt powder..be sure and adjust for doubling or tripling the formula.  

 All the Biga from above


Percentages below are as listed in the Doughs "orginal formula."

*You also have the Optional: use of malt powder 1/2 t. - 1.6g  

The formula above is double the orginal formula.  I also 3 times the original formula for two nice sized loaves.

Flour 100% - 74% Bread - 26% Durum 

Water 80.4%

Yeast 0.79%

Salt 2.2%

 

I placed my warmed weighed biga into the weighed room temperature water.  Then I added it to the wisked flours, yeast and salt.

Mixed it slowly for a couple of minutes till all was moistened.  Up the speed of my mixer gently and mixed until I had a smooth, sticky dough..about 5 minutes..adding a teaspoon of flour if needed.

The dough will be very sticky.  On a well floured, use durum flour, flour about a 6 inch square on your board.  Using a scraper or well floured hands, scrape out the dough onto the floured area.  Dust the top of the dough with a little more durum flour.  Rest a couple of minutes, the flour will absorb into the wet dough.  Give it a stretch into a letter fold.  Dust it again and allow it to rest for about 30 minutes.

Repeat a second and third time, folding the edges into a rounded shape in the corners and place into your proofing bucket, sprayed lightly with oil.  

Proof at about 75F to 80F until tripled.

Pre-heat Oven and stone -  500F for about an hour

On a counter with durum flour, very gently remove your dough onto the counter and shape into a ball and place into your basket.  Seam side up, pinch the seam together.  

Proof until ready to bake.

The loaf is baked on a parchment lined sheet pan.  For the (first half of the bake).  Then you can remove the pan.  I used my long handled bar b que spatula.  I also use my pizza pan.  You can cut a round of cardboard to help you gently remove the proofed loaf and flip onto the parchment lined sheet pan.  Don't put your cardboard round into the oven like I did..oh well, no harm done.

Pre-steam and steam your oven.  

Turn the oven down to 450F after the first 5 minutes.  Bake until bread is deep golden brown and tested done.  I baked my large loaf about 35 minutes and left it in the oven with door ajar and oven off about 5 minutes before removing it to the cooling rack.

  My Biga warming up in the B&T proofer

 

                 Dough proofing at set temperature

 

                        Looks happy.  

 

                                    Now the final proof

 

                          Time to get it in the oven.

 

                                  happily steaming away

 

                                     Steam pans, Pizza pan and parchment removed 

 

                                       The cooling loaf crackled and sang

              I got to bed early, thanks to my new proofer.  Enjoyed

              a slice for breakfast this morning.

 

                       Sylvia

 

 

Comments

OldWoodenSpoon's picture
OldWoodenSpoon

Yummmmm!!!  Beautiful bake Sylvia!  That opening closeup of your crumb is just scruptious looking.  Beautiful texture, and the gelatinization is ...  Wow!

It sounds like you are very happy with the way your B&T Proofer works (now that it does), as well as the customer service you experienced in dealing with them.  I have plans to (eventually) build a proofer cabinet, but I may just look into the B&T to get me through my major procrastination period.  I can probably wear out a couple of them while I get around to the building project.

OldWoodenSpoon

SylviaH's picture
SylviaH

for your nice comments!  This was an easy bread to do and work around all my running errands lately.  I couldn't be more pleased with the proofers performance, gee, I wouldn't mind having 2 "lol"..just incase I did a humungous bake for the wfo.  It certainly stores away so nicely and comes out ready to use so fast and easy.  I'll never look back about my decision to get the proofer.  I couldn't wait till Christmas.

Sylvia 

 

ananda's picture
ananda

Wonderful loaf of bread!

Best wishes to you Sylvia

Andy

SylviaH's picture
SylviaH

I always appreciate that you take the time to stop by and leave a comment and a very nice one, especially coming from a pro, makes my day!  BTW..looks like your up late/early...Thursday morning very early your time..I think!

Sylvia

varda's picture
varda

Sylvia, I love the pugliese.   I'll put it on my list.   We got back power this afternoon after 4 days out, so I am just starting to catch up with TFL.   This was a beautiful bread to come "home" to.   -Varda

SylviaH's picture
SylviaH

Oh my you were caught up in that terrible power outage.  I'm glad you are doing ok and things are up and running again.  You've certainly had your share of bad weather.  We are having a little Santa Ana winds today and some cooler weather..I can't complain at all..we haven't been getting red flags for fire season. We've had a little early rains and moisture this year.

Thank you for the nice compliment.  I have quite a supply of durum and hope to do more baking with it.

Sylvia

dmsnyder's picture
dmsnyder

David

SylviaH's picture
SylviaH

Thank you for the very nice comment.  Lot's of hydration in this bread.  It all comes together without to much effort.  A nice formula from RLB Bread Bible.

Sylvia

Franko's picture
Franko

Wow Sylvia!

That's just an amazing crumb you've got on your Pugliese loaf, and the crust is beautifully aerated as well. Having a good proofer is one thing, but knowing how to use is to it's best advantage is all in the baker's skill, something you've never been short of in the time I've known you. Nice baking Sylvia!

All the best,

Franko

SylviaH's picture
SylviaH

For the very nice comments!  Your an inspiration.  I'm looking forward to seeing your new proofer at work and I know you are too! 

Sylvia

 

ehanner's picture
ehanner

Sylvia, your top photo is remarkable. I don't think I have ever seen such a perfect example of well hydrated and fermented bread. Bravo! I'll bet it tastes wonderful. Glad you are enjoying your new tool. I wouldn't be without it now that I have been spoiled for a while.

Eric

SylviaH's picture
SylviaH

Thank you for the nice compliment.  The flavor is very nice and the smell while it's baking is just bread and buttery good.  It is so very convenient to be able to set the temperature and predict the proving time.  I'll plan on keeping notes on that.  It does grow on you like a new pet.

Sylvia 

LindyD's picture
LindyD

Beautiful crumb and crust, Sylvia! Thanks for sharing your experience with the new proofer..although I'm sure your bread would have been just as beautiful without it.

Good to read that Eric's enjoying his, too.

SylviaH's picture
SylviaH

Thank you : )  I was thinking of your request when I posted the photos.  It was nice first experience with the proofer.

Sylvia

louie brown's picture
louie brown

Gorgeous fermentation. 

rossnroller's picture
rossnroller

...but wow! Others have said it all. That opening crumb shot, especially, is just wunderbar.

Cheers!
Ross

thomaschacon's picture
thomaschacon (not verified)

Beautiful loaf, Sylvia.

When Ciabatta popularity hit its stride in the USA, I remember Peter Reinhart predicting that Pugliese would be next.

I'm rather surprised it didn't happen, as it's such a good loaf of bread–balanced in both flavour and texture.

I saw a few loaves from artisan bakeries in the Pacific Northwest, but almost none outside of that region.

I think I'll make some soon.

PiPs's picture
PiPs

Wow ... wow ... wow ... that crumb is exquisite. Like a cloud I bet.

The proofer looks facinating ... still old school here, looking around for cool spots in the house at the moment :)

cheers, Phil

 

SylviaH's picture
SylviaH

I know what you mean.  The refrigerator is nice, but sometimes you just need something in-between.  I have a bathroom that works wonderful..I put a little ice in the sink and set a large stainless steel bowl in it and then whatever I'm fermenting..works pretty good.

Thank you, Phil : )

Sylvia

breadsong's picture
breadsong

Hi Sylvia,
I recall the gorgeous Pugliese you posted about last year, and this Pugliese is stunning too.
As others have noted...the crumb!
I came across this post on Rose Levy Beranbaum's blog; she wrote about the Brod & Taylor proofer; here is a link for you in case her comments are of interest:
http://www.realbakingwithrose.com/2011/10/the_proof_is_in_the_proofer.html
Glad you're enjoying working with your new proofer!
:^) from breadsong

SylviaH's picture
SylviaH

I forgot about that one :)  Thanks, breadsong.  I also left you a post below.

Happy Baking!

Sylvia

Added:  well I guess it's came out actually, above : ^)  I'll get this right yet..below ;v)  it's time for me to go to bed.

 

SylviaH's picture
SylviaH

thank you breadsong, I get her monthly newsletter and I did enjoy seeing the proofer on her page.

Sylvia

SylviaH's picture
SylviaH

For all your nice comments, they are always appreciated and an inspiration!

Sylvia

Szanter5339's picture
Szanter5339

Gyönyörű kenyér! A látvány magáért beszél!

További jó sütkérezést! Boldog adventet!

varda's picture
varda

Hi Sylvia,   I'm about to make this, but I wanted to know if you use all of the biga or half.    I wasn't sure from what you wrote.    So you show 258g biga.   Add all of that to 142g KAAP, etc.  to make the final dough?   Thanks.  -Varda

SylviaH's picture
SylviaH

Use all the biga.  This formula is double the one in TBB.  I have added some clarifications above.  I also 3X the 'original formula' to make 2 nice sized loaves.  I use my 9" linen lined baskets...before I had the LLbaskets, I used a well floured cotton tea towel in medium sized bowls.  Enjoy : )

Sylvia

varda's picture
varda

I'm on it.   Thanks for the clarifications.  -Varda

varda's picture
varda

Sylvia.   I made the pugliese.   Just had a slice.   Delicious.   No proofer but I muddled through.  Thanks so much!  -Varda

SylviaH's picture
SylviaH

Your welcome!  ...hope you enjoy eating this bread as much as we do.  I think it's an enjoyable bread without to much fuss, to mix up and bake. 

Just in time for lunch!  Well, maybe your dinner 'lol'.  The crumb looks lovely and golden like, King Arthur's durum flour.  Which durum flour did you use?

Sylvia   

varda's picture
varda

Sylvia, You got it.   KA Durum.   It is an amazing shade of yellow.   It makes the Atta durum flour I have been using look white and sandy in comparison.  I hate paying shipping for flour, so I just lurk around until I see a free shipping deal.   Mostly got Sir Lancelot and Medium Rye this time, but threw in a bag of the durum.   After this Pugliese, I can see I'm going to need a lot more.   What type of durum did you use?   -Varda

SylviaH's picture
SylviaH

Varda, I've always ordered my durum and other special flours from KA and, usually wait until they have a free shipping offer.  But, this last order, about 8 to 10 one lb. individual 'wonderful packaged bags' each of the durum and almond flour, came from 'Nuts on Line'.  I put them as is, right into the freezer.  I was extremely happy with their other products I ordered, the packaging it comes in, the freshness and, fast shipping.  I'm sure I'll order there again.  Durum's expensive, but I love it and keep plenty on hand and these are the two best sources I've come across.

Sylvia 

varda's picture
varda

I hadn't heard of Nuts on the Line.   I'll keep in mind for my next Durum purchase.   Thanks.  -Varda

joyfulbaker's picture
joyfulbaker

I'm following all this with great interest.  Both pugliese are gorgeous and inspiring.  I've made "pane di Altamura" from Leader's Local Breads, as well as Hamelman's sourdough semolina, and the durum I've been getting for that from Stanley Ginsberg at www.nybakers.com is beautiful.  It's much nicer than the durum I found at the local W.F. in bulk.  I like his prices too (yes, plug).

Joy

varda's picture
varda

Joy,  You should try this bread.   It is really good.   Thanks for the reference for the durum.   -Varda

SylviaH's picture
SylviaH

for locals is CA state taxes and shipping and handling added onto the flour price?

Sylvia

joyfulbaker's picture
joyfulbaker

Sylvia, the answer is yes.  I have ordered just those flours I can't get locally (Santa Rosa/Sonoma County).  Usually the added cost isn't so bad.  You can calculate it on the www.nybakers.com web site by loading the items of interest onto your cart.  (If you don't like what you see, you can delete the items and no harm done).  If there's any question, you can email them or call (all under "contact" on the web site).  

Joy

joyfulbaker's picture
joyfulbaker

Varda--thanks for the encouragement.

Joy

joyfulbaker's picture
joyfulbaker

Hey, Sylvia, I peeked at your stats--NY Bakers is in San Diego.  My hubby and I were in S.D. this past summer and went right over to the warehouse on National Ave and met the charming proprietor and brought home the goods.

Joy

SylviaH's picture
SylviaH

I was wondering if you could go directly to the warehouse.

Sylvia

joyfulbaker's picture
joyfulbaker

Sylvia--you can definitely go there.  I'd give Stan a call first.  The warehouse is behind another storefront (forgot which)--He'll give you directions no doubt.

From the web site:

(619) 508-7720; 2934 National Ave. (rear), San Diego, CA 92113

Have fun,

Joy

joyfulbaker's picture
joyfulbaker

Sylvia, I found your April '09 posting and compared it to this one (which is doubled).  There are some discrepancies in the formula for the biga.  For instance, water in the original recipe is 59 gm; in this doubled version it's 108 gm.  Malt powder appears in the first version but not this one.  The dough ingredients seem to be consistent with the doubling.  From what I read in the earlier post, I will definitely want a doubled formula.

Thanks!

Joy

SylviaH's picture
SylviaH

Thanks for the correction, I've added it in above along with the 'optional' use of malt powder.  It's funny, I also noticed the 'orginal' formula as listed in my '09' blog the 'dough' has 118gms of water.    

I also adjust my dough hydration accordingly..it's not always exactly as the 'original formula'.

Two times the formula made one very nice sized loaf as above.  I do perfer the 3 times formula and it makes two nice loaves.  Might as well have that extra loaf : ) 

Sylvia

 

 

varda's picture
varda

but according to my calculations with 118 grams water in the preferment, the final hydration of the loaf is 82%.   With 108 which is what I used it is 80%.   80% was already right on the edge of what I can manage.   I don't think I've ever made a hearth loaf that had higher hydration than 80.    And also the percents you showed from the book are at 80%.    82% really?   I'm trying to wrap my brain around it.   (Sorry to butt in.)   - Varda

SylviaH's picture
SylviaH

It's a high hydration dough and I do up it for the original formula.  I use my dough scraper, well floured board and hands for most the handling and tight shaping.  Place the proofing basket close, so you can get it into it quickly, being careful about not degasing the dough.  It's very much like a ciabatta dough.  After a few loaves it will become routine. Book hydration 80.5 or 81% rounded.

Sylvia

joyfulbaker's picture
joyfulbaker

Thanks for posting this, Sylvia.  Definitely 3 X original formula is in order!  Thanks for adding the percentages (assume these are for overall amount including biga).   Noted that malt powder is mixed in biga rather than final dough in original; does it make a difference, I wonder?  Nitpicking, I know! (-:

Joy

SylviaH's picture
SylviaH

Yes, anytime you change anything in a formula it will change the outcome...however small.  RLB, states in TBB that, since the flour she uses is already malted, she uses nondiastatic barley malt for its flavor.  The are some interesting threads on TFL about the uses of Nondiastatic and Diastatic barley malt.

Sylvia 

joyfulbaker's picture
joyfulbaker

Wow!  I hadn't made the calculation.  Thanks, Varda, for pointing this out.  I've never gone beyond 75% (Tartine country bread formula).  Seems challenging!

Joy