Pane Pugliese - Sima Version
| The Artisan Note: The three new Pane Pugliese recipes presented on the site are not offered in the format usually used by us. We have decided that since these were direct translations from the Italian we would leave them in the format used by the Italian editors. For your convenience, we have inter-inked all three recipes. The other two recipes are: Pane Pugliese - Mascarin and Pane Pugliese - Quaglia |
The following
recipe is excerpted from a Molina Sima recipe booklet. Commercial quantities and
metric measures are included. The Bakers Percentage spread sheet (Link)
can be
used to modify the quantities.
Ingredients
| Ingredient | Fine ground durum wheat Basis | Unbleached all purpose flour Basis | Bakers % |
| Flour | 10 kg. | 10 kg. | 100 |
| "Old Dough" or Biga (See note below) | 1.5 kg. | 1.0 kg. | 15 - 10 |
| Yeast | 180 g. | 180 g. | 1.8 |
| Salt | 200 g. | 200 g. | 2.0 |
| Water @ 59-66° f. | 6.2 L | 6.2 L | 62 |
Temperature of the dough should be 73-77° F.
Kneading:
| Fork mixer | 20 minutes |
| Spiral mixer | 8 minutes |
Resting Time:
| Resting time | 1 -1.5 hours |
Form pieces from 600
g. to 2 kg
and let them rest for 30-35 minutes. Flatten the pieces and leave them for
another 30 minutes.
Baking Time:
| Baking Time | 30 -45 minutes |
Advised temperature:
10
degrees less than normal use (as a guide: 410-425 F)
Note: The terms “old dough” and
biga are often used interchangeably, even though they each produce different
results. What follows is a formula for a traditional biga:
Ingredients:
| Unbleached all purpose flour | 10 Kg. |
| Water (60 - 68 ° F. | 5 L. |
| Compressed Yeast | 70 g (Summer) :: 100 g. (Winter) |
Knead the ingredients according
to the equipment employed:
| Fork mixer | 12 minutes |
| Spiral mixer | 8 minutes |
The dough should be at 62-66° F
and rest for approximately 16-18 hours.
Last updated on:02/25/01 07:52:04 PM