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Pugliese


Pugliese Recipe

Ingredients:
  • ½ cup plus ½ tablespoon/ 2.6 ounces/ 75 grams unbleached all purpose flour (use only Gold Medal, King Arthur, or Pillsbury)
  • 1/16 teaspoon/ 0.2 gram instant yeast
  • ½ teaspoon/ 1.6 grams malt powder (optional)
  • ¼ liquid cup/ 2 ounces/ 59 grams water, at room temperature (70°F to 90°F)
  • ½ cup/ 2.5 ounces/ 71 grams unbleached all purpose flour (use only Gold Medal, King Arthur, or Pillsbury)
  • ½ cup (plus four for shaping)/ 2.5 ounces/ 71 grams durum flour
  • ½ teaspoon/ 1.6 grams instant yeast
  • ¾ teaspoon/ 5 grams salt
  • ½ liquid cup/ about 4 ounces/ 118 grams water, a room temperature (70°F to 90°F)
  • Scant ½ cup/ 4.7 ounces/ 134 grams biga, from above
  • A heavy-duty stand mixer with dough hook attachment
  • A half sheet pan line with a nonstick liner such as Silpain or parchment, or sprinkled with flour or cornmeal
  • A baking stone OR baking sheet
  • An 8-inch banneton OR a colander lined with a towel
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 119kcal (6%)
Total Fat 0g (1%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 24g
Dietary Fiber 1g
Sugars 0g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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