Apulian bread

Preparation:

Preparation: Typical bread of Puglia, of large size (up to 3 kilograms) is, in many respects, similar to the so-called 'country bread'. Pugliese is a type of bread which, once sliced, tastes better after a short 'aging' of a day. Put the flour and the re-milled into the mixer; do a few dry rides. Add 4 liters of water and start kneading; after mixing well, add in order: 1 liter of salted water, the diluted vinegar, the diluted yeast dissolved in water. The duration of the dough varies from 6 minutes (spiral) to 25 (fork). The dough must then rest, covered by a cloth in the tub, for 25-30 minutes. Turn the tub upside down and cut the dough into 1100 g pieces; roll up the pieces, place them upside down on boards with cloths dusted with wholemeal flour or re-ground flour. Leave to rise for 30-35 minutes, score the loaves in the round. Bake without giving humidity. After 15 minutes, open the drain valves and continue cooking for another 25-30 minutes.