My reading on pane di altamura suggests that a long, slow mix is the current practice. A very flexible recipe that will accommodate changes based on what you have on hand. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees. Mix with the spiral attachment on low for about 3 minutes. David, Mix the biga and ferment for 12-16 hours. I wrap bread in plastic wrap and put it into a plastic bakery bag. Tuesday, March 01, 2005. Scrape the dough off the hook and make a well in the middle of it. Shape the pieces as boules or bâtards and place in bannetons or en couche. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. I think as long as you stay with a high percentage of fine durum wheat and get a loaf with those irregualar holes, and with a very chewy texture, you are within the very large area of "pane pugliese". ;-). Powered by, Bread: A Baker's Book of Techniques and Recipes. Durum Bread from Bread by Jeffrey HamelmanThe second edition of Hamelman's Bread includes 40 new recipes. I knead the dough until it remains firmly clinged to the hook when I raise the mixing arm (always at speed 2). I lack the benefit of having tasted pane pugliese in Italy. 31/07/15: Seafood Pilaf (Deniz Mahsulleri Pilavı). I don't know how to describe it, but it was like that of the other breads I have made with durum flour. There are a lot of myths and advertisements around this kind of DOP breads, mostly undeserved. The second edition of Hamelman's Bread includes 40 new recipes. If you liked our video please consider buying us a coffee . Another of the most widely used breads in the Middle East is the Lebanese Bread or Lebanese pita bread as it is also known. Mix at slow speed for 2 or 3 minutes to combine the ingredients then at Speed 2 for about 6 minutes to develop the gluten. In general I think good bread is alwasy good - it changes in character and it develops new flavours. Anything at all, I'm sure, would benefit from accompanying this bread. You did a fabulous job with those loaves, they look absolutely gorgeous. The moistened bread is covered with a cotton cloth and is rested for 10 to 12 minutes before serving. Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. https://www.tasteofhome.com/collection/recipes-for-homemade-bread What kind of durum flour did you use for this? Before consumption, dry yufka bread is sprayed with warm water. I love bread, in all forms. That was spectacular! Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. You can find them here. I gave one of the loaves to a friend who grew up in a village near Rome. Note that we are not talking about pane di Altamura. I'm referring to bakery-bought bread, not to mine. Although it is very loose coming off the mixing, after the second S&F it is very smooth and shiney and not especially sticky. It is always difficult to assess just by looking at pics, but the Panperfocaccia durum wheat bread's crumb does not look very open - generally Pane Pugliese (durum wheat bread) has a rather open texture, with a chewy feel. Whole Wheat Bread. This one too is joining my long list of bookmarks! In the ing. This straightforward wheat bread is ideal to have on hand as it … If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Same hydratation and same series of folds after mixing. Durum Bread from Bread by Jeffrey Hamelman. This is my thought and it is not substantiated though. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Thanks for sharing your extensive experience. Bread Recipes. He does not describe it further and does not identify it as an Italian-style bread, although it does The Fresh Loaf is not responsible for community member content. 90% durum, 80% hydration, double hydration, biga and SD. The flavor of the bread was distinctive. Sandhya Ramakrishnan says: September 26, 2018 at 3:52 am That is a wonderful fermented bread and it should have been so flavorful. I have not left a loaf unsliced for longer that 24 hours - high percentage rye breads and miches made with high-extraction flour excepted. I am awaiting her assessment with the greatest interest. Flip the dough back over, and shape again into boules. Apart from the doner Keba, lot of other vegetables can also be added to make this a complete meal. This site is powered by Drupal. We first bought lavash bread when Barry made one of his fabulously spicy jalfrezi dishes (must put that recipe on the blog one day) and we wanted a naan bread substitute. But unless one wants to produce real Pane di Altamura (which becomes a much more complex affair because one should also then use specific local wheat, specific water ecc....), I suspect Apulian Bakers play around with percentages of fine durm wheat. From Bread Machine Semolina Bread to Semolina/Olive Oil Torte. Historically used in family bread making, with recipes passed down from generation to generation, durum wheat has become synonymous with homemade bread in these regions. I was thinking it was not a flavor I especially like, until I tried it dipped in olive oil with a little balsamic vinegar. What good food can you have to complement such a loaf? Pour the reserved water in the well, lower the hook, and mix at low speed until the water if fully incorporated. I suspect that there are not clear distinctions and definitions of what a Pane Pugliese is. Dürüm is a Turkish wrap filled typically with a doner kebab and the wrap is made from Lavash or Yufka flatbreads. 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