Bread of Puglia (Pane Pugliese) from The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focacce, Cakes, Pastries & 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

  • sdeathe on December 30, 2021

    (Page 122) This is a very satisfying bread to make and to eat. It requires a biga, so you need to start a couple of days ahead, but it's all easy. With 1 kg of flour needed, a mixer well able to handle this much is a good idea; I've made it by hand, and mixer is best. The crumb is similar to sourdough, but the sourdough tang is not present, but it produces a lovely crust. Freezes very well; you can make 6 small loves from one batch of the biga.

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