21.1.24

PANE PUGLIESE - BREAD | RECIPE WITH DURUM WHEAT SEMOLINA

Puglian bread is more than just food – it’s tradition, family, and love. When the weather gets colder, baking bread becomes a special ritual. Today, I want to share a recipe that brings together the simplicity of tradition and the joy of Christmas decorations.
We’ll shape our bread and use a stencil to dust a Christmas tree design with flour – it creates a beautiful and magical look! This is a great idea to surprise your guests at the table or to give as a meaningful homemade gift.

Baking bread is a ritual that makes me feel connected to my roots and my homeland. My sourdough starter and I are inseparable – it’s the heart of all my recipes.

But don’t worry if you don’t have sourdough: this recipe also works great with fresh yeast.

Get ready to dive into the magic of breadmaking – your house will smell amazing, warm, and full of joy.

PUGLIAN BREAD

Ingredients (makes 2 loaves):

• 100 g durum wheat semolina flour

• 500 g organic stone-ground soft wheat flour

• 1 tablespoon extra virgin olive oil

• 15 g salt, dissolved in warm water

• 120 g refreshed sourdough starter (or substitute with fresh yeast)

• About 360 ml warm water

• A small cup of water for the oven

• Extra flour for dusting

How to Make It

Make the dough:

In a large bowl, mix both flours. Add the olive oil, the salty water, and your yeast (either crumbled fresh yeast or active sourdough starter). Gradually pour in the warm water, mixing until you get a soft, smooth dough.

Knead the dough:

Place the dough on a floured surface and knead it well for about 10 minutes. Cover it with a damp cloth and let it rest for 1 hour. During this time, fold the dough three times, every 30 minutes.

Shape the bread:

Divide the dough into two parts and form round loaves. Place a Christmas-themed stencil (like a tree) on top of each loaf and dust with flour to make the pattern.

Final rise:

Cover the loaves and let them rise in a warm place until they double in size – about 1 to 2 hours.

Bake the Bread

Preheat your oven to 200°C (390°F). Place a small cup of water at the bottom of the oven to create steam.

Bake the loaves for about 45 minutes. To check if they’re done, tap the bottom – if it sounds hollow, they’re ready.

Let the bread cool completely on a wire rack before slicing.

Admire the festive design and enjoy the wonderful smell of this handmade bread.

Baking bread at home is an act of love – and with this recipe, you can add a little Christmas magic to your table.

Each bite is full of Puglian tradition and holiday creativity.

Happy baking!

From my kitchen to yours, with love – Clementina.

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Puglian arraganta chicken with potatoes

TAGS: 

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