#aca烤明星大赛#puglize Bread
by Food·Color
Favorite
Difficulty
Easy
Time
24h
Serving
2
'Puglize' refers to the Apulia region in southeastern Italy (Puglia, Italy)".
"The main difference between Chabata and Pugliese, which originated from Lombardy to Lake Como (Northern Italy), is that Pugliese bread is usually round, rather than in the shape of ciabatta slippers. The real Pugliese bread is made of finely ground golden duran wheat flour. This kind of flour is called'high-quality duran wheat flour' or'extra high-quality duran wheat flour', which is different from Pugliese It is an important feature of other flours, but this difference is not common in the United States. High-quality Duran wheat flour and Semolina wheat flour are both ground duran wheat, but high-quality duran wheat flour is more finely ground." These high-quality extra-grade flours may lack some texture and flavor, but there is nothing wrong with putting it second. Ordinary high-gluten flour is nothing wrong with making Pugliese.
"The challenge of making this bread is to handle the wet dough. Once you succeed, you can no longer resist the desire to make country bread. The soft and smooth dough gives your hands a wonderful feeling and makes the making process full of fun. The prolonged fermentation makes this bread taste very good, and it will forever change your criteria for evaluating good bread.” Because of this sentence, Pugliese suddenly became exciting, even if it was just ordinary high-gluten. Pink version.
"Some Pugliese recipes use mashed potatoes. Because the mashed potatoes contain potato starch, you only need to add a small amount of mashed potatoes to improve the taste and make the texture of the bread softer. In this recipe, mashed potatoes It is not necessary to add. If you do, you need to increase the amount of flour to absorb water. Make sure you use salted mashed potatoes, such as leftover mashed potatoes for dinner. "Although mashed potatoes are optional, they are still I chose it with curiosity. It is not the mashed potatoes left over from dinner, but the small steamed potatoes directly pressed into puree. What effect does this mashed potato have on the bread?
No matter how it tastes, just the golden brown surface like flour piled up like snow makes people fascinated. . . "
"The main difference between Chabata and Pugliese, which originated from Lombardy to Lake Como (Northern Italy), is that Pugliese bread is usually round, rather than in the shape of ciabatta slippers. The real Pugliese bread is made of finely ground golden duran wheat flour. This kind of flour is called'high-quality duran wheat flour' or'extra high-quality duran wheat flour', which is different from Pugliese It is an important feature of other flours, but this difference is not common in the United States. High-quality Duran wheat flour and Semolina wheat flour are both ground duran wheat, but high-quality duran wheat flour is more finely ground." These high-quality extra-grade flours may lack some texture and flavor, but there is nothing wrong with putting it second. Ordinary high-gluten flour is nothing wrong with making Pugliese.
"The challenge of making this bread is to handle the wet dough. Once you succeed, you can no longer resist the desire to make country bread. The soft and smooth dough gives your hands a wonderful feeling and makes the making process full of fun. The prolonged fermentation makes this bread taste very good, and it will forever change your criteria for evaluating good bread.” Because of this sentence, Pugliese suddenly became exciting, even if it was just ordinary high-gluten. Pink version.
"Some Pugliese recipes use mashed potatoes. Because the mashed potatoes contain potato starch, you only need to add a small amount of mashed potatoes to improve the taste and make the texture of the bread softer. In this recipe, mashed potatoes It is not necessary to add. If you do, you need to increase the amount of flour to absorb water. Make sure you use salted mashed potatoes, such as leftover mashed potatoes for dinner. "Although mashed potatoes are optional, they are still I chose it with curiosity. It is not the mashed potatoes left over from dinner, but the small steamed potatoes directly pressed into puree. What effect does this mashed potato have on the bread?
No matter how it tastes, just the golden brown surface like flour piled up like snow makes people fascinated. . . "
