Recipe - Pane Pugliese - Hand Made

1 One fourth teaspoon Dry yeast; or One half small cake
; Fresh,(9 G)
One fourth cup Warm water
3 cup Water; room temp
Three fourths cup Biga; *(200 grams)
7 One half cup Allpurpose flour;
Unbleached,(1000 G)
1 tablespoon Salt; Plus,(20 G)
1 teaspoon Salt

* Biga: starter made from One fourth tsp dry yeast, One fourth cup warm water, Three fourths cup room
temp water, and 2 One half cups flour. Let this rise 624 hrs at cool room
temp, and store in the refrigerator until wanted.

Proof the yeast in the warm water. Add 3 cup water and the starter, mix till
blended. Add flour and salt, mix till dough comes together and pulls off
the sides of the bowl. Knead 35 minutes in a mixer, longer by hand. Dough
will be very soft and elastic. Let rise about 3 hours, shape into 3 round
loaves or 2 big flattish ones. If you have baking stones, place loaves on
whatever you use to slide them into the oven with, or on your baking sheets
on sprinkled corn meal if you don't. Let rise about 1 hour. Preheat oven
to 450F, and 5 to 10 minutes before baking flour the loaves' tops and
dimple them with your fingers. Bake 5060 minutes for big loaves, 3035
minutes for little ones. Tap the loaves to test for doneness (hollow=done)
and cool on a rack.

I don't know if The Italian Baker is still in print, but it is an excellent
book, well worth hunting for. Senza il pane tutto diventa orfano. (This,
and some other sayings, came from her introduction.)

(2 large or 3 small loaves)

From: Kathleen B Warner kwarner@halcyon.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe