Pugliese sourdough bread (Pane Pugliese) from Mastering Italian Breads: Recipes and Techniques from Italy's Most Celebrated Breadmaker (page 198) by Fulvio Marino

  • salt
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  • remilled semolina
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  • Serves : 2 loaves

  • EYB Comments

    Can substitute fresh brewer's yeast for refreshed solid sourdough starter; dough rises overnight in the refrigerator.

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Notes about this recipe

  • Eat Your Books

    Can substitute fresh brewer's yeast for refreshed solid sourdough starter; dough rises overnight in the refrigerator.

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