Sourdough Pane Pugliese

Steps

1. 1

   Mix and autolyse dough

   • In a large mixing bowl, combine 400g semolina rimacinata, 100g all-purpose flour, 330ml room-temperature water, and 100g active sourdough starter.
   • Using your hand or a wooden spoon, stir until there are no streaks of dry flour and the mixture is a shaggy, slightly wet dough.
   • The dough will seem loose; this is normal.
   • Cover the bowl with a damp towel or plastic wrap and let rest undisturbed for 30 minutes.
   • This autolyse allows the flours to fully hydrate and gives the starter time to activate.

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   Ready when: Dough should feel relaxed and slightly more cohesive

   Tip: Keep the mixing bowl covered to prevent the dough from drying out during the autolyse.

2. 2

   Add salt and finalize

   • Add 10g fine salt to the dough.
   • Wet your hand slightly and pinch and fold the salt into the dough, working around the bowl and incorporating it evenly.
   • This should take 2–3 minutes.
   • The dough will initially feel more slack as the salt dissolves; continue folding until the salt is fully integrated and the dough holds together.

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   Ready when: Salt is no longer visible; dough is uniform in color and holds together when folded

   Tip: Wet your hands to prevent sticking; the dough is naturally sticky and that's correct.

3. 3

   Bulk fermentation with stretches and folds

   • The dough will now ferment for about 5.5 hours total, during which you'll perform four sets of stretches and folds to build strength without traditional kneading.
   • Working in the bowl, wet one hand slightly and grab the dough from the underside, stretch it up and over the center of the mass, then rotate the bowl 90° and repeat.
   • Do this 4 times per set (you'll have stretched all sides), then rest.
   • Perform the first stretch-and-fold set now (takes about 2–3 minutes), then cover and rest 30 minutes.
   • Repeat three more times (so 4 sets total, spaced 30 minutes apart).
   • After the 4th set, cover the bowl and let the dough rest undisturbed for another 4–4.5 hours until it has visibly increased by 50–75% in volume, feels airy when gently poked, and jiggles when the bowl is moved slightly.
   • The dough should smell pleasantly sour and yeasty.

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   Ready when: Dough has increased 50–75%, feels light and airy, and retains a fingerprint when poked gently

   Tip: Keep the dough at around 75–78°F (24–26°C) for predictable fermentation. If your kitchen is cool, place the bowl in a warm spot (like near a sunny window or in an unheated oven with the light on). Stretch and folds should feel gentle; you're building strength gradually, not aggressively kneading.

4. 4

   Pre-shape and bench rest

   • Turn the dough out onto a lightly floured work surface (use minimal flour to avoid drying the surface).
   • Using a bench scraper, gently fold the dough into a rough round, creating tension on the top surface by pulling it toward you.
   • Work gently; you want to maintain the open crumb.
   • Cover with a damp towel and let rest on the counter for 20 minutes.
   • This resting period relaxes the gluten before final shaping.

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   Ready when: Dough has softened slightly; the surface feels supple

   Tip: Use just enough flour to prevent sticking—too much flour will make the crust dry and make it hard for the banneton to grip the dough.

5. 5

   Shape into final form

   • Flip the pre-shaped dough so the non-floured side is now facing up.
   • Gently fold the top third of the round down toward the center and press lightly with your palm.
   • Fold the bottom third up and seal it into the middle, then fold the round in half and seal the seam with the heel of your hand.
   • Now shape it into a tight round by rotating it on the work surface, using your hands to pull the dough toward you, building tension on the surface.
   • This should take about 8–10 minutes of gentle, patient work.
   • Place the shaped dough seam-side up into your floured banneton or towel-lined bowl.

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   Ready when: Dough is shaped into a smooth, taut round; seam is tucked underneath

   Tip: Tension on the surface helps the dough expand evenly in the oven and creates lift. Take your time shaping; rushing this step leads to a flat, dense loaf.

6. 6

   Cold proof overnight

   • Cover the banneton with plastic wrap or place it inside a large plastic bag to prevent a skin from forming.
   • Refrigerate for at least 10 hours or up to 16 hours (overnight is ideal).
   • The cold temperature dramatically slows fermentation and allows the dough to develop deeper flavor, while making it much easier to score.
   • The dough should still be cold and stiff when you remove it for baking; do not allow it to warm up before baking.

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   Ready when: Dough is cold and firm; a finger pressed into it leaves a slight indentation that springs back slowly

   Tip: Cold proof is essential for pane pugliese. The long, cool fermentation develops the complex flavor that distinguishes this bread. If you cannot do an overnight proof, room-temperature fermentation for 3–4 hours is acceptable but will yield less complex flavor.

7. 7

   Preheat oven and prepare for bakingOven 500°F / 260°C

   • Place your Dutch oven (with lid on) into the oven and preheat to 500°F (260°C) for 45 minutes.
   • The Dutch oven must be very hot to generate steam for the crust.
   • About 5 minutes before the oven is fully preheated, remove the banneton from the fridge.
   • Line a piece of parchment paper under and around the banneton, then gently tip the cold dough out onto the parchment paper seam-side down.
   • The cold dough should turn out easily; if it sticks, run a bench scraper underneath to release it.

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   Ready when: Dutch oven is very hot (test by carefully opening the door and feeling the heat; you should feel strong radiant heat)

   Tip: Handle the cold dough minimally; it will be stiff and prone to cracking if warmed or overworked. Keep it in the fridge until the very last moment.

8. 8

   Score the loaf

   • Using a bread lame, very sharp knife, or new razor blade, score the top of the cold dough boldly.
   • You may cut a single long slash at an angle, an X pattern, or a cross—choose whichever appeals to you.
   • Score at least 1/4 inch (6 mm) deep; this allows the loaf to expand in the oven and prevents random bursting.
   • Work decisively; hesitant scores will not open properly.

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   Ready when: Loaf has a clear, deep cut or cuts that will guide expansion

   Tip: A dull blade will drag the dough instead of cutting it cleanly, resulting in poor oven spring. Use a very sharp blade and one clean, confident motion for each score.

9. 9

   Bake covered for crust developmentOven 500°F / 260°C

   • Carefully remove the hot Dutch oven from the oven.
   • Transfer the parchment-lined dough into the Dutch oven (it's okay if the parchment paper hangs slightly over the edge).
   • Place the lid on the Dutch oven and return it to the 500°F oven.
   • Bake covered for 20 minutes.
   • The steam trapped in the Dutch oven will cause the dough to expand rapidly and develop a thick, crispy crust.

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   Ready when: Crust is pale golden and bread has noticeably risen (you may see it through the lid's edges)

   Tip: Do not open the Dutch oven during this phase; the steam is critical. Peeking will release steam and prevent proper crust formation.

10. 10

    Bake uncovered until goldenOven 500°F / 260°C

    • Carefully remove the hot lid (steam will be very hot; use a kitchen towel for protection).
    • Continue baking the loaf uncovered for 25–30 minutes until the crust is deep golden-brown, with some darker blistering and spots.
    • The crust should sound crispy and hollow when tapped.
    • An instant-read thermometer inserted into the center should read 205–210°F (96–99°C), though for this bread, color and sound are equally reliable doneness cues.

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    Ready when: Crust is deep golden with blistered spots; loaf sounds hollow when tapped on the bottom

    Tip: Watch the crust carefully in the final 10 minutes; it can go from golden to too dark surprisingly quickly. If it's browning very fast, you can lower the oven to 475°F (246°C) for the remainder.

11. 11

    Cool completely before slicing

    • Remove the loaf from the Dutch oven and transfer it to a wire rack or wooden board.
    • Let it cool at room temperature for at least 30 minutes (ideally 1–2 hours) before slicing.
    • The crumb continues to set and firm up as it cools.
    • Slicing into warm bread will compress the crumb and make it dense.

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    Ready when: Loaf is completely cooled and no longer warm to the touch; crust is fully crispy

    Tip: Patience with cooling is rewarded with a better crumb structure. If you slice too early, the interior will still be steaming and compresses easily.