Puglia style Sourdough Bread

Course: Breads-Rolls

Cuisine: Italian

Prep Time: 1

Cook Time: 35

Proofing time: 6

Total Time: 7 35

Servings: slices

Calories: 207.7kcal

Puglia Style Sourdough Bread is a rustic Italian-inspired bread made with durum wheat or semolina rimacinata and sourdough starter. Inspired by traditional Pane di Altamura, this hearty bread is excellent for sandwiches, dipping, or serving alongside soups and stews.

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US Customary - Metric

Ingredients

Stiff Levain

55 g sourdough starter
65 g whole grain durum flour OR semolina rimacinata flour
40 g water

Durum Version

240 g fresh-milled durum wheat berries OR whole grain durum flour 1 3/4 cups + 1 Tbsp flour
160 g bread flour 1 1/4 cups
330 g water 1 1/3 cups + 1 Tbsp
160 g stiff levain all that was built above, ~1 cup compressed
9 g salt 1 1/2 tsp

Semolina Version

400 g semolina rimacinata flour 3 cups + 1 Tbsp flour
300 g water 1 1/4 cups
160 g stiff levain all that was built above, ~1 cup compressed
9 g salt 1 1/2 tsp

Instructions

Build the Stiff Levain
Combine the sourdough starter, whole-grain durum flour or semolina rimacinata flour, and water. Mix until well combined.
Cover and let the stiff levain ferment until it has doubled to tripled in size.
Make the Dough
Combine all of the dough ingredients, including the ripe stiff levain. Mix until all of the ingredients are incorporated.
Scrape the dough onto a clean work surface. Use the slap-and-fold method for about 7 minutes to develop the gluten.
Transfer the dough to a clean container, cover, and let it rise until doubled in size, about 4–6 hours. If desired, continue developing the gluten during this time with coil folds or a lamination.
Scrape the dough onto a lightly floured surface and preshape it into a ball. Cover and let it rest and complete the final proof for about 1 hour.
About 30 minutes before the end of the final proof, begin preheating the oven to 500°F with a round baking vessel inside. Alternatively, the bread can be baked on a baking stone with a steam system or covered with an inverted roasting pan.
Shape the dough according to your preferred final shape.
Carefully transfer the shaped dough to the preheated baking vessel and reduce the oven temperature to 480°F.
Bake covered at 480°F for 25 minutes.
Remove the cover, reduce the oven temperature to 450°F, and continue baking for 10–15 minutes, or until the bread is deeply browned and the internal temperature is above 205°F.
Remove the bread from the oven and allow it to cool before slicing.

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