Pane Pugliese, Better Out

This bread, Pane Pugliese, was the first time that the side by side test was won handily by the open oven, which version surpassed the pot version (right) in looks and texture. This may not have all been the fault of the pot, though, as I had to bake the pot loaf under a large sheet of parchment paper that stuck to it after proofing, hence the flattened shape. 

Pane Pugliese is often described as ciabatta dough baked in a larger loaf. It is soft and (ideally) full of large holes. I stirred but didn't knead it, instead alternating 20 minute rests with 'French' folds with a dough scraper. I don't think I quite nailed this one, but would definitely try it again-it was soft and engaging, and Matt liked it.  The formula, adapted from Peter Reinhart's The Bread Baker's Apprentice:

10.8 oz (approx 2 cups) Biga (similar to Pate Fermentee)

10 oz (approx 2.25 cups) Flour (AP flour and a small amount of semolina)

.38 oz (1.5 tsp) kosher salt

approx 1.5 Tblsp potato starch (in lieu of the mashed potatoes Reinhart recommends

8-9 oz (1-1.125 cups) water

I mixed the very wet dough throughly and turned it out onto the counter. Over the course of about two hours, it went through several folds, in and out of the bowl. After about 2 hours, I lightly shaped the loaves and proofed them on parchment for a little over an hour. Heated oven, pot and baking stone to 500, baked at 450 with steam. Pot loaf was covered for 25 minutes, uncovered (parchment removed) and cooked for about 15 more.