Bread of Puglia (Pane Pugliese) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

  • active dry yeast
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on May 13, 2017

    I was really pleased with how this turned out using French T65 flour. The sloppy, rather rough dough looks unpromising but it turned out loaves with an even, airy crumb and a crackling mahogany coloured crust. Unlike twoyolks I found the flavour excellent, especially still warm and slathered with butter, but I used some leftover biga that had been in the fridge a few days and that probably made a difference. I know the shape of these oval, rather flat loaves is authentic, but I'd be tempted to prove it in well-floured bannetons next time. Also, this recipe makes *a lot* of bread; the dough almost overflowed the bowl of my stand mixer, and I ended up with three large loaves. Unless you're feeding an army, I'd halve the recipe.

  • twoyolks on January 30, 2016

    The crumb of this bread was airy and rustic but there really wasn't much flavor to the bread.

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