UNIGRÁ S.p.A.

Pugliese Bread

FiorFiore Pugliese

Difficulty 2
16 Minutes
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Fiorfiore Pugliese 1000 g
Water 600 g
Brewer's yeast 30 g
Naturlife 50g

Method

  1. Knead the ingredients for 4 minutes at low speed and 6 minutes at high speed, gradually adding the water.

  2. Let the dough rest for approximately 45-60 minutes.

  3. Shape the dough into a round or loaf form and let it proof in a proofing chamber at 30°C (86°F) with 75% humidity for about 60 minutes, then score as desired.

  4. Bake at 200°C (392°F) without steam.

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