Apulian bread

Typical bread of Puglia, big size (up to 3 kg) is, in many respects, similar to the so-called ' country bread or country bread.

The pugliese is a type of bread that once sliced, enjoying more after a brief ' ageing '.

Put in the mixer the flour and regrind; make a few rounds.

Add 4 gallons of water and start kneading; After mixed well, add in the following order: 1 litre of salt water, diluted vinegar, baking powder dissolved and dissolved in water.

The duration of the mix varies from 6 minutes (time spiral) to 25 (fork).

The dough needs to rest, covered with a tarp in the tub, for 25-30 minutes.

Overthrow the tub and cut the dough into pieces from 1100 g; roll the pieces, put them in upside-down position on boards with dusted with flour or regrind.

Let rise for 30-35 minutes, cut the loaves into round.

Bake without humidity.

After 15 minutes, open the drain valve and continue for another 25-30 minutes.