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Wednesday, 8 June 2016

Baking A Rye Pugliese With A Sourdough Starter

This bread, that derives its name from the Italian town of Puglia, is not traditionally baked with Rye, but only half and half White Bread Flour and Whole Wheat Flour. I like the flavour and consistency that rye adds to the bread though, and add it for those reasons. I show you how to bake this delicious bread using a sourdough starter in today's blog. As always, I will give advice for using alternative raising agents as well.


Add 2 cups (500 ml) White Bread Flour, 1 cup (250 ml) Brown Bread Flour and 1 cup (250 ml) Rye Flour to a mixing bowl.


Add 2 teaspoons (10 ml) salt and 2 tablespoons (25 ml) sugar to the bowl. Mix all of the dry ingredients together.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.


Add a cup (250 ml) sourdough starter.


Add a cup (250 ml) lukewarm water and 100 ml olive oil.
Option 2: If using Active Dry Yeast, dissolve a packet in the lukewarm water and allow about ten minutes for it to develop into a froth.


Bring the dough together.


Knead on a lightly floured surface for about ten minutes, to turn the dough into an elastic ball.


Put in a clean bowl and cover with plastic.


Allow to rise to double in size in a warm dry place.


Prepare a baking sheet with non-stick spray and flour.


Knock the dough back and knead for about 5 minutes. Place the ball on the baking sheet.


Cover with plastic and allow to rise in a warm dry place.


Sprinkle the risen bread with flour.


Bake in a preheated oven at 220°C for about 30 minutes. The bread is ready when you hear a hollow sound when knocking on the bottom of the bread.


Allow to cool on a wire rack.


Serve slightly warm with fresh butter.


Marietjie Uys (Miekie) is a published author. You can buy her books here: You can purchase Designs By Miekie 1 here.
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