Free local SG shipping for orders of >S$49. We ship internationally.
My Cart
$0.00
My Cart
$0.00
Blog

Purple Corn Pugliese Loaf

This gorgeously purple Purple Corn Pugliese loaf is baked by @bakencookwith3 using our Antioxidant Peruvian Purple Corn 30:1 extract.

Recipe and pictures by @bakencookwith3

Biga:
310 g bread flour
1/2 tsp instant yeast
220 g room temp water

Bread Dough:
All of the Biga
210 g bread flour + more for dusting
188 g superfine wholemeal flour
20 g Antioxidant Peruvian Purple Corn 30:1 extract
5 g instant yeast
10 g pink Himalayan salt
85 g mashed potatoes
380 g lukewarm water


Step 1 – Prepare the biga
Mix all ingredients using a spatula, then transfer it to a bowl greased with some olive oil. Cover the bowl and let it rest at kitchen counter for about 6 hours.

Step 2 – Make the bread dough
In a mixing bowl, place all the ingredients and mix it in a low speed until a sticky dough is formed. Continue mixing in medium speed for about 4 minutes. The dough will be wet and sticky, resist the temptation to add extra flour

Step 3 – Proofing
Grease a big bowl (approx 3x the size of the dough) and transfer the sticky dough there. Cover and let the dough rise for 1 hour.

Step 4 – Folding
Transfer the dough to a floured surface. Sprinkle some flour on the dough. Fold the dough from the sides like an envelope. Dust again with some flour and repeat folding both sides.

Step 5 – Resting
Cover the dough with a cloth, let it rest for 30 minutes.

Step 6 – Portioning
Divide the dough to 3 big portions or 7 small portions. Dust each portion with some flour. Take 1 portion, fold all sides to the middle to shape into a ball. Repeat to all portions.

Step 7 – Resting
Cover again with a cloth, let them rest for 20 minutes.

Step 8 – Prepare for baking
Preheat the over to 200°C, pour some water to the bottom tray. Using a scraper, transfer each dough to a baking pan. With a sharp knife, mark the top of each dough with a # sign. Brush the dough with some water.

Step 9 – Baking
Bake the dough at 200°C for 10 minutes, removing the water tray after 10 minutes, and continue baking for another 15 minutes.

Step 10 – Cooling and slicing
Transfer the bread to a cooling rack, allow to cool before slicing them.

The star ingredient

Antioxidant Peruvian Purple Corn 30:1 extract powder

  • Premium high strength extract 30:1 (30kg of purple corn into 1 kg of extract powder)
  • A spectacular ORAC value of 96,300 µmoleTE/100g -> 20x higher than fresh blueberries!
  • High level of bioflavonoids and anthocyanins (lab verified)
  • Good source of fibre, minerals and trace elements
  • Get it here!

Leave your thought