Tutto Pugliese is a type of bread that originates from the Puglia region of Italy, also known as Apulia. It is made with durum wheat semolina flour and sourdough, which give it a distinctive nutty flavor and a crispy crust. Tutto Pugliese means “all from Puglia” in Italian, and it reflects the authenticity and tradition of this bread.
Tutto Pugliese is inspired by the famous Altamura bread, which has a protected designation of origin (PDO) status in the European Union. Altamura bread is made with durum wheat flour from the Murgia plateau, natural yeast, and water from local springs. It is baked in wood-fired ovens and has a characteristic shape of a dome with four cuts on the top.
Tutto Pugliese is a variation of Altamura bread that uses certified sourdough flour instead of natural yeast. Sourdough is a mixture of flour and water that is fermented by lactic acid bacteria and wild yeast. It adds complexity and depth to the flavor of the bread, as well as making it more digestible and nutritious
How to Make Tutto Pugliese?
Making tutto pugliese is not a simple task, as it requires skill, patience, and dedication. The process involves several steps, such as mixing, kneading, resting, shaping, proofing, scoring, and baking. Here is a brief overview of how to make tutto pugliese at home:
- Mixing: The first step is to mix the durum wheat semolina flour and the sourdough flour in a large bowl. Then, add water and salt and stir until a shaggy dough forms. You can use a stand mixer with a dough hook attachment or mix by hand.
- Kneading: The next step is to knead the dough for about 15 minutes, until it becomes smooth and elastic. You can use a lightly floured surface or continue kneading in the bowl. The dough should be soft but not sticky.
- Resting: The third step is to let the dough rest for about an hour in a lightly greased bowl covered with plastic wrap or a damp cloth. This allows the gluten to develop and the dough to rise slightly.
- Shaping: The fourth step is to shape the dough into a round loaf. You can use a banneton basket or a bowl lined with a floured cloth to give the loaf a nice shape and texture. Place the dough seam-side up in the basket or bowl and cover it loosely with plastic wrap or a damp cloth.
- Proofing: The fifth step is to let the dough proof for about 12 hours in the refrigerator. This slows down the fermentation and enhances the flavor of the bread. Alternatively, you can proof the dough at room temperature for about 4 hours, but the result may be less flavorful.
- Scoring: The sixth step is to score the dough before baking. Scoring is making cuts on the surface of the dough with a sharp knife or a razor blade. This helps the bread expand in the oven and creates an attractive pattern. You can score the dough in a cross shape or in four slashes, mimicking the Altamura bread.
- Baking: The final step is to bake the bread in a preheated oven at 230°C (450°F) for about 30 minutes, until golden brown and crusty. You can use a baking stone or a baking sheet lined with parchment paper to bake the bread on. You can also create some steam in the oven by spraying some water or placing a pan of boiling water on the bottom rack. This helps create a crispier crust.
How to Enjoy Tutto Pugliese?
Tutto pugliese is a versatile bread that can be enjoyed in many ways. Here are some suggestions on how to savor this delicious bread:
- As it is: Tutto pugliese has such a rich flavor that it can be enjoyed on its own, without any toppings or spreads. Just slice it and enjoy its soft crumb and crunchy crust.
- With butter and jam: Tutto pugliese makes a great breakfast or snack when paired with some butter and jam of your choice. You can also toast it lightly for extra crunchiness.
- With cheese and ham: Tutto pugliese goes well with cheese and ham, especially if they are from Puglia as well. You can make a simple sandwich with some fresh mozzarella, prosciutto, and basil leaves, or try some aged pecorino, salami, and arugula.
- With olive oil and tomatoes: Tutto pugliese can be turned into a delicious bruschetta by drizzling some olive oil over it and topping it with some chopped tomatoes, garlic, and basil. You can also add some salt, pepper, and balsamic vinegar for extra flavor.
- With soup or salad: Tutto pugliese can be a great accompaniment to any soup or salad, as it adds texture and substance. You can dip it in some minestrone, lentil, or tomato soup, or toss it with some greens, olives, and cheese for a hearty salad.
Tutto pugliese is a type of bread that originates from the Puglia region of Italy. It is made with durum wheat semolina flour and sourdough, which give it a distinctive nutty flavor and a crispy crust. Tutto pugliese is inspired by the famous Altamura bread, which has a protected designation of origin status in the European Union. Making tutto pugliese is not a simple task, as it requires skill, patience, and dedication. The process involves several steps, such as mixing, kneading, resting, shaping, proofing, scoring, and baking. Tutto pugliese is a versatile bread that can be enjoyed in many ways, such as on its own, with butter and jam, with cheese and ham, with olive oil and tomatoes, or with soup or salad.
- What is the difference between tutto pugliese and Altamura bread?
- Tutto pugliese and Altamura bread are both made with durum wheat semolina flour, but tutto pugliese uses certified sourdough flour instead of natural yeast. Tutto pugliese also has a higher hydration level than Altamura bread, which makes it softer and more moist.
- Where can I buy tutto pugliese?
- Tutto pugliese is not widely available in stores or bakeries outside of Italy. However, you can try to make it at home by following the recipe above. You can also order the flour online from some specialty shops or websites.
- How long does tutto pugliese last?
- Tutto pugliese can last for up to 3 days at room temperature if stored in a paper bag or wrapped in a cloth. You can also freeze it for up to 3 months if wrapped tightly in plastic wrap and aluminum foil. To thaw it, leave it at room temperature for a few hours or warm it up in the oven for 10 minutes.