Reviews (1)

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34 Ratings

5 star values:

                                  6

4 star values:

                                  15

3 star values:

                                  7

2 star values:

                                  5

1 star values:

                                  1

Martha Stewart Member

Rating: 4 stars

03/21/2017

                Hi Martha! Just a couple of things wrong with this recipe that I've found and that is 2 tables[filtered]s of salt is way too much and I'm pretty sure it's supposed to be 2 teas[filtered]s salt. That is at least what I've found in my experience with this recipe and the 2nd thing is, it needs more moisture than the 3 cups of water! It's more like 3 1/2 cups water.

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Recipe Summary

Yield: Makes 2 loaves

Ingredients

Ingredient Checklist

2 pounds (about 8 cups) unbleached unbromated all-purpose flour

1/4 package instant dry yeast

2 tablespoons salt

Olive oil, for bowl

Gallery

Recipe Summary

Yield: Makes 2 loaves

Recipe Summary

Yield: Makes 2 loaves

Recipe Summary

Yield: Makes 2 loaves

Yield: Makes 2 loaves

Makes 2 loaves

Ingredients

Ingredients

  • 2 pounds (about 8 cups) unbleached unbromated all-purpose flour
  • 1/4 package instant dry yeast
  • 2 tablespoons salt
  • Olive oil, for bowl

Directions

Mix flour, 3 cups water, and yeast together in a large mixing bowl. Knead vigorously on a lightly floured surface; dough should be sticky and wet. After 10 minutes, add salt. Kneed until dough begins to pull away from the working surface and develops a smooth, light sheen, 5 to 7 minutes more.

Lightly coat the interior of a large mixing bowl with olive oil; make sure the bowl is at least 3 times larger than the dough. Set dough in bowl, and let rise until it triples in volume, 2 to 2 1/2 hours.

Heat the oven to 500 degrees.with a baking stone or a baking cloche. Meanwhile, divide dough in half, and form two ovals or rounds. Allow to sit on generously floured parchment paper or dish towel. Let dough double in size, about 45 minutes.

Invert dough onto heated baking stone or cloche, then score deeply with a razor or a sharp knife, making three slashes, each about 2 inches long. If you have a baking cloche, cover it immediately with the bell. If using a baking stone, you need to add moisture to the oven for at least 20 minutes of the baking process; place a pie pan filled with ice cubes on the floor of the oven to produce steam, and refill with more ice as necessary. Bake dough for 20 minutes.

Remove the bell or moisture source, and lower temperature to 425 degrees. Bake until crust is a rich brown, about 25 minutes more.

Reviews (1)

Add Rating & Review

34 Ratings

5 star values:

                                  6

4 star values:

                                  15

3 star values:

                                  7

2 star values:

                                  5

1 star values:

                                  1

Martha Stewart Member

Rating: 4 stars

03/21/2017

                Hi Martha! Just a couple of things wrong with this recipe that I've found and that is 2 tables[filtered]s of salt is way too much and I'm pretty sure it's supposed to be 2 teas[filtered]s salt. That is at least what I've found in my experience with this recipe and the 2nd thing is, it needs more moisture than the 3 cups of water! It's more like 3 1/2 cups water.

Reviews (1)

Add Rating & Review

34 Ratings

5 star values:

                                  6

4 star values:

                                  15

3 star values:

                                  7

2 star values:

                                  5

1 star values:

                                  1

Add Rating & Review

34 Ratings

5 star values:

                                  6

4 star values:

                                  15

3 star values:

                                  7

2 star values:

                                  5

1 star values:

                                  1

34 Ratings

5 star values:

                                  6

4 star values:

                                  15

3 star values:

                                  7

2 star values:

                                  5

1 star values:

                                  1

34 Ratings

5 star values:

                                  6

4 star values:

                                  15

3 star values:

                                  7

2 star values:

                                  5

1 star values:

                                  1
  • 5 star values:
  • 6
  • 4 star values:
  • 15
  • 3 star values:
  • 7
  • 2 star values:
  • 5
  • 1 star values:
  • 1

Martha Stewart Member

Rating: 4 stars

03/21/2017

                Hi Martha! Just a couple of things wrong with this recipe that I've found and that is 2 tables[filtered]s of salt is way too much and I'm pretty sure it's supposed to be 2 teas[filtered]s salt. That is at least what I've found in my experience with this recipe and the 2nd thing is, it needs more moisture than the 3 cups of water! It's more like 3 1/2 cups water.

Martha Stewart Member

Rating: 4 stars

03/21/2017

                Hi Martha! Just a couple of things wrong with this recipe that I've found and that is 2 tables[filtered]s of salt is way too much and I'm pretty sure it's supposed to be 2 teas[filtered]s salt. That is at least what I've found in my experience with this recipe and the 2nd thing is, it needs more moisture than the 3 cups of water! It's more like 3 1/2 cups water.

Rating: 4 stars

All Reviews for Pugliese Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pugliese Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest