Pugliese Cube



Working Method

  • Mix all dry ingredients.
  • Add water in the final mixing until gluten is developed.
  • Rest the dough for 30 minutes then punch down and rest for another 30 minutes.
  • Scale dough to 120 grams per piece then roll into circular shape. 
  • Rest for 10 minutes.
  • Place inside the cube bread molder.
  • Final dough proofing: up to 40 – 60 minutes.
  • Baking time: 20 – 25 minutes at 180 C.

Fillings / Toppings
  • Whip the Cremfil and cream cheese until light.
  • Add-in the zest and peppers in the end.

About this recipe

Complexity level: