Pane Pugliese is a rustic bread from Puglia – in Italy’s heel – and  comes from The Italian Baker by Carol Field.

This bread requires a starter – biga – that needs to be made the day before you want to bake the loaf.

Biga

• 1/2 tsp active dry yeast (or 1/10 package fresh yeast)
• 1/4 cup warm water
• 1 1/4 cup water (room temperature)
• 3 3/4 cups unbleached all-purpose flour

Stir the yeast into the warm water and let stand until creamy – about 10 minutes.  Stir in the remaining water and then the flour, one cup at a time.

Mix with the paddle attachment on the mixer at the lowest speed about 2 minutes.

Remove to a slightly oiled bowl, cover, and let rise at cool room temperature for 6 to 24 hours.  The starter will triple in volume and still be wet and sticky when ready.  Cover and refrigerate until ready to use.

Pane Pugliese

• 1 packet dry yeast
• 1/4 cup warm water
• 3 cups water; room temp
• 1 cup biga
• 7 1/2 cups all-purpose flour
• 1 tbsp salt

Proof the yeast in the warm water. Add 1 1/2 c water and the biga, mix till blended. Add flour and salt, mix till dough comes together and pulls off the sides of the bowl. Knead 3-5 minutes in a mixer, longer by hand. Dough will be very soft and elastic. Let rise about 3 hours, shape into 2 small round loaves or 1 big flattish one. If you have baking stones, place loaves on baking peel or on baking sheets sprinkled corn meal. Let rise about 1 hour. Preheat oven to 450°, and 10 minutes before baking flour the loaf tops and dimple them with your fingers. Bake 50-60 minutes for big loaves, 30-35 minutes for small. Tap the loaves to test for doneness (hollow=done) and cool on a rack.