Pulia Bread (oven)

Category: Yeast bread
Kitchen: italian
Pulia Bread (oven)

Ingredients

Dough:
Wheat flour 200g.
Fresh yeast 2d.
Water 133g.
Dough:
Opara
Wheat flour 230g.
Water 133g.
Fresh yeast 6d.
Rye fermented malt 5d.
Salt 10g.

Cooking method

  • Prepare dough. Dissolve yeast in water, mix with flour. You should get a firm dough. Cover with foil and leave for 12-18 hours. I immediately knead in a food processor, in which I will make bread in the morning.
  • Prepare the dough. Mix flour with malt, rub with yeast by hand. Pour into a combine. Add water. Knead according to the scheme:
  • 1 speed - 2 minutes
  • 2nd speed - 5 minutes,
  • add salt
  • 2nd speed - 2 minutes.
  • Moisten the silicone mat and hands with vegetable oil. Take out the dough, form a ball, coat with oil on all sides, put in a greased container, cover with foil and put in a warm place for 40 minutes.
  • Then, without taking out the dough, flatten it with your palm, cover with plastic foil and leave for another 40 minutes.
  • Then turn the container over onto a baking sheet covered with paper. Do not crimp !!! Gently tuck the edges into an oval shape. You can turn the dough over onto a silicone mat, and then transfer it to a baking sheet. Cover with a towel and leave in a warm place for 40 minutes. During this time, the dough will not rise very much, it should be so.
  • Bake in an oven preheated to 220C (convection 200C) for 15 minutes. During this time, the workpiece should inflate like a ball.
  • Then reduce the temperature to 200C (convection 180C) and continue baking for another 25-30 minutes. Until slightly browned.
  • Check the readiness of the bread by tapping on the bottom. There should be a dull sound.
  • Cool on a wire rack. Grease with butter if desired.
  • Pulia Bread (oven)
  • Pulia Bread (oven)
  • Pulia Bread (oven)
  • Delicate, springy, fragrant crumb !!! Recommend!!!

Note

Pulia (in English Apuglia) - an Italian region located in the very southeast of Italy, on the "heel" of the Apennine Peninsula.
Pulia Bread (oven)

The land of the sun and crystal clear sea with wonderful beaches of golden or white sand of a magnificent coastline washed by more than 400 km. two seas - the Adriatic and the Ionian. It is here that it is possible to see and recognize the face of the Mediterranean land: the land where centuries-old traditions of different peoples intersected, the land that is a connecting bridge between East and West. (a source: 🔗)

based on recipe 🔗

Margit
Bravo, mistletochka!
Delightful bread!
I never cease to amaze you and admire your hard work !!!
Omela
Hrithik,. And I'm still on a typewriter .. and I can cross!
Margit
Quote: Omela

Hrithik,. And I'm still on a typewriter .. and I can cross!
And I have no doubts !!!
Twist
Little, another handsome bread! I'm taking it to bookmarks. Now I have no time at all - time pressure at work, so everything is postponed for "later".
Arka
Mistletoe
How handsome he is! He seems to be a pillow
Shurshun
No need to say. At the sight of this bread, a dull sound comes out of my stomach. Whoever shows such things at night .. If only the Internet was turned off ...
Aksinya Kabyzdyakina
eh, and what to do for the weak, who have no harvester, uuuuuuuuuuuuuuuuuuuuuuu uuuuuuuuu ............... ............. uuuuuuuuuuu wow ................... I want such bread !!!!!!!!!!!!!!!
Omela
Girls, thank you very much for the praise !!! The bread is really worth it !!

Quote: Aksinya Kabyzdyakina

eh, and what to do to the weak, who have no harvester
Aksinya , knead in HP on the "dough" mode, add salt at the end of the kneading .. further in the text.
korsar
Girls, tell me, is "fermented malt" the same as dry kvass or not ?? What is the difference? (I really like the color and structure in the bread, obviously the malt plays a role here).
Omela
Quote: korsar

Girls, tell me, is "fermented malt" the same as dry kvass or not ??
korsar , in addition to malt, dry kvass contains other components: rusk crumbs of a mixture of rye and wheat flour, dry rye malt.
Aksinya Kabyzdyakina
Mistletochka, thank you very much, otherwise I was completely upset
korsar
Quote: Omela

korsar , in addition to malt, dry kvass contains other components: crumb crumb mixture of rye and wheat flour, dry rye malt.
And "fermented" is how? In its pure form means? Thank you.
Omela
Quote: korsar

And "fermented" is how? In its pure form means?
Yes, clean. It says here: 🔗
korsar
Thank you! I looked in our joint ventures - I didn't find something, I need to find it now ...
Aksinya Kabyzdyakina
Girls, and my recipe for "Borodinsky" also contains malt, but "for not having the best ..." I had to put saf-kvass, then of course I bought the malt (when I got to the specialized store). This did not affect the quality and taste of the bread.
Olga from Voronezh
Omela! Thanks for the recipe!
Omela
Olga,
Lisss's
Pulia Bread (oven)

Mistletoe, thanks for the recipe, good bread! sorry for the photo, he didn't work for me, some shy
Omela
Ludik, great bread !!! And the holes are !!!! And the crumb is darker than mine. What dry malt you have?
Lisss's
Little one, thanks for the praise!

I have an extract of rye malt, it is thick, like honey, and straight black in appearance it took 5g, it turned out half a teaspoon
pygovka
interesting ... interesting about. and here is how to replace malt. We don't even have such a thing, well, they sell powdered kvass (to make it at home), but I'm pristine, I make kvass myself, but how then? without him at all, and oksanochka ??? save.
Omela
Natasha, malt can be excluded.
pygovka
fine. I really liked the recipe.
Inusya
oops, you can't sneak in here, all the places are already marked ... I thought that I was the only one who was "sick", but here everyone wanders around on Omelka's breads, one after another ...
Ksyusha, if an hour ago she hadn’t kneaded the "torpedo" for tomorrow, she would have tried Bulia, and then put it on the next turn. (Damn, there is no time to work with this bakery, soon clients will give me over the ears ...)
Omela
Bake, girls, bake !!!
kolenko
Aha! That's where they sit in the house! Well, let's take Bullet?
I still look at Pogacice
Omela
Lena, what to see? We need to bake !!!
kolenko
Well, if it is necessary, so it is necessary, I went to knead. I like these long tests
pygovka
Quote: kolenko

Aha! That's where they sit in the house! Well, let's take Bullet?
I still look at Pogacice
I also look at it, but there is a lot of oil. but our gas is cut off tomorrow. so I'll wait until tuesday.
kolenko
Today's Pulia.

Pulia Bread (oven)
Pulia Bread (oven)

Well, and the "Omela light bulb"
Pulia Bread (oven)

This is the color. And I won't say about the taste - it's late. In terms of touch, the bread is delicate and tender.

Mistletoe! Thank you for the correct path and guidance. and for kicky stimulants!!!

Yes, I was pleased with the countdown of 133g of water
pygovka
I put the dough last night, but the countdown of 133g is cool! and I weighed it on the scales, and normally the bun was kneaded. Today I look, and he is swollen, I wait for the evening, otherwise the gas is turned off today.
Omela
Quote: kolenko

Today's Pulia.
I recognize my brother Kolya !!!! Lena, gorgeous bread !!!

Quote: kolenko

Yes, I was pleased with the countdown of 133g of water
And what is it ??? The scales refused to weigh ??

Natalia, good luck!
Inusya
Ksyusha, if I don't have a kneader, can I use the x / stove for kneading? And then there is straight water in milligrams, speed in minutes, .. already scary.
Omela
Quote: inusha

Ksyusha, if I don't have a kneader, can I use the x / stove for kneading?
in a whisper: you can !!!!
kolenko
FSE! No bread! Absolutely! Not a crumb!
The taste was: girl_in_dreams: wonderful !!! Delicate, delicate crumb, springy!
Omelushka! Once again, a huge THANKS for the science and experience! So that your hands do not hurt !!!

inusya! and I don’t have a kneader. And I put it in the harvester, in the harvester, but with its hook, with its hook.

This bread must be baked! It's like a little black dress - everyone should have

And about 133 it was fun Patamushta remembered a phrase


pygovka
kolenko I envy the white and delicious envy.crust for sore eyes. I also want this on bread. I have such a pale, cooling.
Omela
Quote: kolenko

FSE! No bread! Absolutely! Not a crumb!
our people!!!!

Quote: kolenko

And about 133 it was fun Patamushta remembered a phrase


Quote: pygovka

I have such a pale, cooling.

Natasha, it also depends on the oven. Have you tried to raise it higher ?? Come on, take it, boom watch !!
pygovka
I'll take a picture now. I already had it on the top shelf, otherwise the bottom burns, and the top is not baked, or then a lower temperature is needed so that the top is browned. here:
Pulia Bread (oven)
Omela
Natasha, good bread !! Neat !!! Pralna grish:

Quote: pygovka

you need a lower temperature so that the top is browned.
pygovka
oh, I forgot to say that I chewed lightly, put 200g. wheat flour and 30g. corn. I didn’t get much smack, I’ve tried a piece, there’s not enough salt, but nothing, but long-fermented wheat is tastier.
Inusya
Mistletoe, - kneaded, tomorrow I will bake, wait! Either I am him ... or he is me. Otherwise I by hand I fought off the oven for a week ...
Omela
Good luck, honey !!
Inusya
Pulia Bread (oven)
Ksyushenka, everything worked out! thanks, I'm running away, otherwise the clients will tear it apart ...
Omela
inusik, what a beauty!!!! Let me kiss you !!!
Inusya
Thank you. Tomorrow I want to overcome your "Ganasha flutes".
Want to neigh? Where do jokes come from ...
Today my mother came, her husband opens the door for her, and I hear she asks: Where is Inna?
And he told her: She bakes there some bullet, and tomorrow flutes with hashish promised ...
No, well, okay?
So all your recipes, starting with "squashed octopus", get their nicknames forever!
Omela
Quote: inusha

She bakes some kind of bullet, and tomorrow flutes with hashish promised ...


Quote: inusha

all your recipes starting with crushed octopuses
That I, too, when now I see through the door in the oven that the dough is flooded, flooded, I immediately remember them with you !!!
Inusya
Ksyusha, put your Bullet again,
tell me, but if I want to increase your rate by one and a half times (otherwise it’s not enough for me, they gobble it up right away, but it’s impossible to double it, since baking with a batch will not cope, so I decided to increase it by half), then is it necessary to increase the baking time? And how approximately? I want to build a loaf for a kilogram, but I DON'T ...
Omela
Innul, in the original recipe 600g. flour is baked for 45 minutes. So, you can increase the time by 10-15 minutes.
Inusya
Quote: Omela

Innul, in the original recipe 600g. flour is baked for 45 minutes. So, you can increase the time by 10-15 minutes.

Stop, you have 430g of flour - we already have 45 minutes Total bake (15 + 30).
And if I am a 600g substitute, as you say, in the original, 45min won't be enough for me?
Or do you mean add 10-15 to 45?

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