Impasto del Pane Pugliese (Apulian Bread Dough)

So, here’s a detailed recipe guide for making Impasto del Pane Pugliese (Apulian Bread Dough), a classic Italian bread known for its chewy texture and rich flavor. This guide incorporates traditional techniques with some tips and variations to help you perfect this rustic favorite.

Hailing from Puglia in Southern Italy, Pane Pugliese is a rustic bread with a golden, crunchy crust and a soft, airy interior. This bread is similar to ciabatta, but its distinct texture comes from the inclusion of durum wheat semolina and mashed potatoes. Its long fermentation process enhances the flavor, making it perfect for sandwiches or as an accompaniment to soups and stews. From my own personal experience, its preparation can seem intimidating at first, but let me show you how I make this traditional recipe step-by-step, so you can enjoy a taste of Puglia in your kitchen.

Notes on What to Expect

Expect a bread with a light, airy crumb and a chewy texture, ideal for tearing and dipping into olive oil. The crust should be golden and slightly blistered, thanks to the steam during baking.

Key Information

• Prep Time: ~16 hours (including fermentation time for the biga)
• Cook Time: 30 minutes
• Total Time: ~16.5 hours
• Time to Stand: At least 1 hour for biga and dough
• Ease of Cooking: Intermediate
• Servings: 8-10
• Calories per Serving: ~169 kcal
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Bread
• Equipment Needed:
  • Mixing bowl
  • Stand mixer with paddle and dough hook attachments
  • Pastry scraper or bench knife
  • Baking stone (optional)
  • Banneton or proofing basket
  • Kitchen scale
  • Measuring spoons
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane Pugliese (Apulian Bread Dough)  now.

Ingredients

For the Biga (Pre-ferment)

• 250g (2 cups) bread flour
• 0.5g (1/8 tsp) instant yeast
• 175-200ml (¾ cup) water, room temperature

For the Dough

• Entire biga (prepared in advance)
• 190g (1 ¼ cups) durum wheat semolina flour
• 190g (1 ¼ cups) bread flour
• 5g (1 ½ tsp) instant yeast
• 10g (2 ¼ tsp) salt
• 80g (⅓ cup) mashed potatoes (no seasoning)
• 300-350ml (1 ¼ cups) lukewarm water
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane Pugliese (Apulian Bread Dough)  now.

Method

Step 1: Prepare the Biga

1. Combine the bread flour and yeast in a mixing bowl. Gradually add water and mix until you form a soft, sticky dough.
2. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let ferment at room temperature for 4-6 hours or until doubled in size.
3. Refrigerate the biga overnight (up to 48 hours) to develop flavor.

Step 2: Mix the Dough

1. Remove the biga from the fridge and let it sit at room temperature for 1 hour. Divide it into small pieces for easier incorporation.
2. In a stand mixer bowl, whisk together semolina, bread flour, yeast, and salt.
3. Add the biga pieces, mashed potatoes, and most of the water. Using the paddle attachment, mix on low speed until a sticky dough forms. Add more water as needed to hydrate all the flour.

Step 3: Knead and Proof

1. Switch to the dough hook and knead on medium speed for 5-6 minutes until smooth and elastic.
2. Transfer the dough to a lightly oiled bowl, cover, and proof for 1-2 hours or until doubled.
3. Shape the dough into a round or oval loaf. Place it in a banneton or proofing basket and let rise again for 30-45 minutes.

Step 4: Bake the Bread

1. Preheat the oven to 230°C (450°F) with a baking stone or sheet inside. Place a pan of water at the bottom for steam.
2. Transfer the dough onto the preheated surface and score the top with a sharp knife.
3. Bake for 25-30 minutes, reducing the temperature to 200°C (400°F) halfway through.
4. Cool the bread on a wire rack before slicing.

Variations and Tips

• Whole-Grain Version: Replace 25% of the flour with whole wheat or spelt flour for a nuttier flavor.
• Gluten-Free Adaptation: Substitute with a gluten-free bread flour blend and increase hydration slightly.
• Dietary Substitutions: Use sweet potato or pumpkin puree instead of regular potatoes for added sweetness.
• Shaping Tip: To achieve the traditional round shape, use a banneton for proofing.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane Pugliese (Apulian Bread Dough)  now.

Nutritional Information Per Serving

I hope this guide has made creating Impasto del Pane Pugliese seem a little less daunting! Have you tried making this bread before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so leave your thoughts.