BOB & LENORE's COOKBOOK

PANE PUGLIESE (a.k.a. Bob's Daily Bread)

As demonstrated in Artisan Bread class.

Ingredients:

¼ teaspoon dry yeast
1 cup warm water
1/2 cup biga * see recipe
1 cup all-purpose organic flour
2 teaspoon sea salt
EVOO, as needed

Method:

Combine yeast water and biga; mix to dissolve biga and yeast together; add in flour and salt and mix to combine; place in mixer with dough hook and knead for 5 minutes “ more flour may be needed but the dough will not pull away from the bowl “ it should be elastic and sticky; remove to oiled bowl and cover with plastic for 2 hours or until doubled in size. Generously flour the work surface and place bread on it generously coating with flour; flatten the bread and shape a rectangular form; fold dough over from left to right from top to bottom working towards you; upon completion work into a ball, tight and elastic; place on floured parchment lined, inverted sheet pan; cover with towel for 1 hour. Bake at 400° F for approximately 30 minutes, until golden brown and hollow sounding when tapped on the bottom. Wait until almost cool before cutting. If you cannot wait, tear carefully. Enjoy with EVOO or butter.

Ingredients:

BIGA starter
2 cup cold water, chlorine free, preferably
2 cup organic raisins
1-2 cup All Purpose organic flour

Method:

Day 1 & 2: Combine water with fruit; let stand at room temperature, uncovered, in warm but isolated area. Day 3: Remove fruit; add flour in equal amount of liquid left in bowl. Let stand, covered at room temperature; Day 4 & 5: add an additional cup of water and ¾ cup flour to feed your starter. By Day 6 you may begin to use the starter. When you take our 1 cup, you must add 1/2 cup water and 1/2 cup flour. May be stored at room temperature when using everyday. Or store in refrigerator to slow down the process.

TO RECIPES

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