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Puccia Pugliese | Italian Bread for EPIC Sandwiches

This isn’t your common sandwich roll. Puccia Pugliese is a big, utterly hole bread with a skinny crust that’s sturdier than it may appear. What’s the benefit to any such bread? It may be used to make EPIC sandwiches, completely full of a heavy filling.


Puccia Pugliese | Italian Bread for EPIC Sandwiches

Skip the sliced chilly cuts for this one. This sort of bread wants one thing cumbersome to fill it up. It’s good for meatballs and ragù, or (one in all our favorites) sausages & broccoli rabe.

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Cook dinner Time: 5 ½ hours, largely unattended

For this recipe, you will want:

  • 2 ½ cups (300 g) semolina flour, plus additional for dusting

  • 1 ⅔ cups (200 g) bread flour

  • 1 teaspoon (3 g) energetic dry yeast

  • 3 ⅓ tablespoons (50 ml) extra-virgin olive oil

In a big mixing bowl, totally combine the flours and yeast collectively. Regularly add about ¾ of the water whereas mixing by hand. When a lot of the flour is dampened, add the salt and remaining water and proceed to combine.

When a tough dough has fashioned, add the olive oil and knead the dough within the bowl till the oil is nicely included. Switch the dough to a clear work floor and knead it till the dough is clean, even and now not sticky. Place the dough again into the blending bowl, cowl the bowl with plastic wrap, and let the dough rise at room temperature till it doubles in measurement—about 3 to three ½ hours relying on the temperature.

Switch the dough onto a calmly floured floor and provides it a fast knead. Utilizing a bench scraper or knife, minimize the dough into about 8 equal parts. We suggest utilizing a scale to make parts which can be about 100 grams every. Kind every portion right into a clean ball and prepare them on a floured baking sheet, barely spaced aside. Loosely cowl the buns with plastic wrap and allow them to rise for 35 to 45 minutes.

In the meantime, preheat a pizza stone (or metal) within the oven at 485°F (250°C). As a substitute of a pizza stone, you can too use a forged iron pan. Pizza stones and steels want loads of time to warmth up, so let it preheat for no less than half-hour, ideally 45.

Take one risen bun and roll it out on a calmly floured floor, utilizing a rolling pin, right into a flat circle about 6 inches (15.5 cm) in diameter. Rigorously place the dough circle onto the new pizza stone and bake for six to eight minutes, till it utterly puffs up and begins to brown on high. Rigorously take away the bread to chill. Repeat to roll and cook dinner the remaining buns.



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