Alton Brown
It made me think that waiting two days to bake might be a waste of time, so one evening I created a batch of dough using my published recipe for Pane Pugliese. I let it sit overnight, UNREFRIGERATED, and in the morning I baked it, also according to my previously published technique.
Pane Pugliese The Easy Way
I did make one change - I did not knead the dough with the dough hook as long as I had previously. I only let the dough knead until all of the dough unstuck from the sides of the mixing bowl. This only took a minute or two. I guess you could say "until the dough just came together".
In the past, I have continued to knead the dough, and it always becomes more silky, and spreads out in the bottom of the bowl, and then returns to the sides of the bowl. I had thought that kneading longer would develop more gluten so that it could hold the "breath" of the yeast, but this turns out not to be the case.
Here is what I got:
It was very tasty, and the oven spring was great.
