Apulian-style Rustic Bread

Ingredients

In this Apulian adaptation of Pain de Campagne, we incorporate Apulian ingredients and techniques to create a unique flavor profile. The use of olive oil adds a subtle fruity note, while the addition of durum wheat semolina gives the bread a slightly denser texture. These modifications infuse the bread with the essence of Apulian cuisine, making it a delightful fusion of French and Apulian flavors. We alse have the original recipe for Pain de Campagne, so you can check it out.

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 100g (3/4 cup) durum wheat semolina 100g (3/4 cup) durum wheat semolina
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 375ml (1 1/2 cups) warm water 375ml (1 1/2 cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 42g, 0.5g
• Protein: 7g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, durum wheat semolina, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F). Place a baking stone or an inverted baking sheet in the oven to preheat.
7. 7.
   Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Using a sharp knife, make a few slashes on the top of the loaf.
10. 10.
    Transfer the baking sheet with the loaf onto the preheated baking stone or baking sheet.
11. 11.
    Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Durum wheat semolina — Durum wheat semolina adds a unique texture to the bread. If you can't find it, you can substitute it with fine cornmeal or all-purpose flour.

Tips & Tricks

• For a more pronounced Apulian flavor, drizzle the dough with a little extra olive oil before baking.
• To achieve a crustier bread, place a pan of water on the bottom rack of the oven while baking.
• Experiment with adding herbs like rosemary or thyme to the dough for additional flavor.

Serving advice

Serve the Apulian-style Rustic Bread warm or at room temperature. It pairs perfectly with olive oil and balsamic vinegar for dipping. Alternatively, use it as a base for bruschetta or sandwiches.

Presentation advice

Present the Apulian-style Rustic Bread on a wooden cutting board or rustic bread basket. Dust the loaf with a little flour for an artisanal touch. Serve with a sprig of fresh herbs for a pop of color.