Apulian bread with vinegar in the oven

Category: Yeast bread
Kitchen: italian
Apulian bread with vinegar in the oven

Ingredients

Plain flour 0.5KG
Durum wheat flour (semola) 0.5KG
Fresh yeast 25 g
Water 450-500 ml
Vinegar + 150 ml water 30 g
Salt 20 g

Cooking method

  • Mix and sift both flours. Pour in 350-400 ml of water, with diluted yeast, mix. Then add 50 ml of water with dissolved salt and vinegar with water. Knead well and set aside for 25-30 minutes, covering with a towel or plastic wrap.
  • Knead again and form one round loaf, cover and leave for 30-35 minutes.
  • At this time, preheat the oven to maximum with the baking sheet.
  • Cut the loaf into a square, place on a hot baking sheet and bake on the middle oven for 45-60 minutes.
  • Decrease the temperature immediately to 220 *.
  • The finished bread should have a thick brownish-golden crust and should make a dull sound when tapped.

Note

And I would also like to share with you a very tasty bread from southern Italy

Yes, of course, I used a bread maker for kneading, put it on a full cycle.

I recommend it, very tasty!


A source 🔗]

ICQ
And what kind of vinegar? and how much is the percentage?
Admin
Quote: ICQ

And what kind of vinegar? and how much is the percentage?

It is enough to take 5-9% - 2 tbsp. l.
ICQ
Thank you. That is, an apple one is fine?
metel_007
0.5 kg of durum wheat flour (semola,
And what can replace such flour? I liked this bread very much. I would like to bake.
kipitka
Absolutely oil-free recipe, will it dry very quickly?
Looks beautiful!
Axioma
Good health to all!

Admirers of Italian bread, join this thread.
The bread is great!
Surprisingly very tasty and aromatic, unpretentious, easy to prepare.
I would even say - quick Italian bread.
Please note: half an hour of fermentation, after shaping - another half hour, plus baking for 45-60 minutes. If we add the preparation of the ingredients and the cooling of the finished bread, excluding the almost instantaneous kneading of the dough, it turns out - express method in the oven!

Apulian bread with vinegar in the oven


Morning bread cut:

Apulian bread with vinegar in the oven


The starting products of my bread today:

Wheat flour 375 r,
Durum wheat flour
(semola) 375 r,
Fresh yeast 19 r,
Water 345 ml,
Prepared solution 25 g vinegar + 125 g of water
Salt 15 g
This bread has an unusually crispy crust, elastic crumb,
how often you hear - Italian!
Nadya.g
Thanks for the bread recipe. It's pretty tasty. Despite the fact that I mainly bake leavened bread and bread on a long dough, I liked the recipe. I think it’s not tastier to make bread in such a short time. Thank you
Axioma
Quote: Nadya.g


Thanks for the bread recipe. It's pretty tasty. Despite the fact that I mainly bake leavened bread and bread on a long dough, I liked the recipe. I think it’s not tastier to make bread in such a short time. Thank you

Nadya.g! I completely agree with you.
To our regret with you, the author of the recipe will soon not see your words of gratitude, since he has not looked into his topic since October 21, 2007.
It happens sometimes ...

There will be a desire and time, look, please, baking similar bread in my performance

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