Go Back
pane pugliese rustic bread recipe

Pane Pugliese (Rustic Italian Bread)

Pane Pugliese is a rustic Italian bread from Puglia made with a high-hydration dough, durum wheat flour, and a slow-fermented biga. It has a crisp, deep golden crust and a light, airy crumb with beautiful open holes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Dough resting 1 day 9 hours
Total Time 1 day 10 hours 15 minutes
Servings: 8 people
Course: Bread / Side
Cuisine: Italian (Southern Italy, Puglia)
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Biga (Starter)
  • 250 g bread flour or tipo 00
  • 150 ml water
  • 1/4 teaspoon active dry yeast
For the Main Dough
  • 500 g bread flour
  • 500 g durum wheat flour
  • 750 ml water
  • All of the prepared biga
  • 15 g sea salt
  • 5 g active dry yeast
  • Optional: 100g mashed potatoes for softer crumb

Method
 

Prepare the Biga (12–18 hours before baking)
  1. Mix 250g flour, 150ml water, and 1/4 tsp yeast.
  2. Stir until a shaggy, firm dough forms.
  3. Cover and let it ferment at room temperature for 12–18 hours. It should smell slightly sweet and yeasty.
Make the Dough
  1. In a large bowl, mix bread flour, durum flour, yeast, and water.
  2. Tear the biga into pieces and mix it in.
  3. Add the salt last.
  4. The dough will be wet and sticky — that’s normal.
Stretch and Fold
  1. Every 30 minutes, perform a set of gentle stretch-and-folds.
  2. Do this 3–4 times total.
  3. This strengthens the dough without kneading.
Bulk Fermentation
  1. Let the dough rise until puffy and slightly domed.
  2. This may take 2–3 hours depending on temperature.
Shape the Loaf
  1. Flour your work surface generously.
  2. Use a bench scraper to lift the dough — it will be sticky.
  3. Gently fold it into a round shape, trying not to pop the air bubbles.
  4. Place seam-side up in a floured banneton or bowl.
Final Proof
  1. Proof 60–90 minutes.
  2. The dough should look airy and about 1.5 times its original size.
Baking
  1. Preheat oven to 475°F (245°C) with a Dutch oven inside.
  2. Turn dough out onto parchment, score the top, and place it into the hot Dutch oven.
  3. Bake 25 minutes covered, then 20–30 minutes uncovered until deep golden brown.
  4. Let cool at least 40 minutes before slicing.

Notes

  • This dough is supposed to be sticky — avoid adding more flour or you’ll lose the open crumb.
  • A Dutch oven gives the best crust, but you can bake on a sheet pan with a tray of hot water for steam.
  • Letting the dough rest in the fridge overnight deepens its flavor even more.
  • Don’t rush the cooling step; the inside finishes setting as it cools.