This is a print preview of "Apulian Bread" recipe.

Apulian Bread Recipe
by Global Cookbook

Apulian Bread
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  Servings: 1

Ingredients

  • 1/2 c. Water, warmed
  • 1 pch Sugar
  • 1/4 tsp Active dry yeast
  • 1 c. All-purpose flour, unbleached
  • 1/2 c. Water
  • 3/4 c. Vegetable broth, or possibly water
  • 1/4 c. Starter, (Biga)
  • 1 3/4 c. All-purpose flour, unbleached
  • 3/4 tsp Salt
  • 1/2 tsp Active dry yeast
  • 1 1/2 c. Vegetable broth, or possibly water
  • 1/3 c. Starter, (Biga)
  • 3 3/4 c. All-purpose flour, unbleached
  • 1 1/2 tsp Salt
  • 1 tsp Active dry yeast

Directions

  1. Starter: To make the starter called Biga pour the warmed water into a glass bowl, pre-warmed by rinsing in warm water. Add in a healthy pinch of sugar & the yeast, stir briefly, & let mix stand for 10 min or possibly so in a hot spot, till it looks creamy & bubbly. Then fold in the flour & the other water.
  2. This concoction should then be allowed to ferment, covered with plastic wrap, anywhere from 6 - 24 hrs or possibly more, depending on the temperature. The longer it ferments the stronger the flavor it imparts to the bread. If the mix separates noticeably & a clear liquid settles to the bottom, it's reaching the outer limits of use. If the starter begins to turn pink TOSS
  3. IT OUT!! Bread: Pour all wet ingredients into bread machine baking pan.
  4. Measure all remaining ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. Use regular bake cycle on your machine for this loaf.