Apulian Bread with Vinegar
A rustic Italian Apulian-style loaf made with durum and plain flour, fresh yeast and a splash of vinegar, baked in a hot oven to a thick golden crust.
Ingredients
| 500 г | flour |
| 500 г | durum flour |
| 25 г | fresh yeast |
| 30 мл + 150 мл | vinegar (white) + water |
| 20 г | salt |
| 450-500 мл | water |
Instructions
The two kinds of flour are mixed together. The yeast is dissolved in warm water and left to foam for about 10 minutes. The foamed yeast is added to the flour and kneaded briefly. 50 ml water with the dissolved salt is added. 150 ml water + 30 ml vinegar is also added. An elastic dough is kneaded and left for 25-30 minutes, covered. It is kneaded again and shaped into a round loaf (samun), covered again and left for another 35 minutes. Meanwhile the oven is turned on to max together with the tray on which the bread will be baked. The loaf is scored in a square or cross shape as desired. It is placed on the heated tray. Baked on a medium rack, reducing the temperature to 220°C. About 45-60 minutes (this depends on your oven). The bread should have a thick golden crust.
** There is no DURUM flour here.. so I substitute with semolina (700 g type 500 flour and 300 g semolina lightly ground in the blender). The vinegar is no longer noticeable in the baked bread.