Saturday, May 2, 2009

Whole Wheat Pugliese

Whole Wheat Pugliese

So this is a super simple bread recipe that almost takes no work at all. It is based off of the New York Times no knead bread recipe with almost zero changes, except for the shape. It comes out of the oven with a chewy dense crumb, but has nice airy holes that make the bread a bit lighter. I used whole wheat white flour instead of the white flour as the recipe suggests. So so good.

For the recipe follow the link above. For a quick overview, you basically mix all your ingredients, then let sit for 12-18 hours, then shape, then rest for 2 hours then bake in a preheated 500F+ oven and cast iron pot with a lid (mimics a steam injection oven professional bakers use).

Make your own bread because it is easy.

No comments:

Post a Comment