Pugliese Bread

by Allen Herbert
( Alexandria, VA)


  • 4 Cups Flour
  • 1 1/4 Cup Warm Water
  • 1/2 Tbsp Yeast
  • 1 Tbsp Salt


  • Mix flour, water, yeast and salt for about 15 minutes.
  • Lightly coat the inside of a large bowl with olive oil.
  • Set the bowl aside covered with plastic wrap until the dough has tripled in volume (about 2 to 2 1/2 hours).
  • Knead the dough and shape into a loaf and place on a generously floured sheet of wax paper and cover with an oiled piece of plastic wrap.
  • Allow it to rise until doubled (about 45 minutes).
  • Preheat the oven with a baking stone on the shelf to 500ºF.
  • Score the loaf deeply with a sharp knife,
  • Place a pie tin filled with ice cubes on the floor of the oven and a coating of corn meal on the baking stone then slide the loaf off the wax paper and bake for 20 minutes.
  • Remove the pie tin from the oven and reduce the heat to 425ºF and bake until the crust is a rich brown (about 20 minutes).

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