“Pugliese refers to the southeastern Italian region of Apulia…, but the variations on loaves with this name is endless.”

Thus begins Reinharts introduction to another rustic bread. A delicious rustic bread that is usually baked in the round.

What, you say, yet another rustic bread. How many are there? Well, there are plenty and they are all different in one way or another. What makes this one different is the addition of durum flour. Or, if you don’t have durum, semolina. I had about 1/3 cup of semolina left so I included that. I made 1/2 recipe which gave me one small loaf.

    Pugliese

Another different ingredient is mashed potatoes. Reinhart says they are optional, but they do help tenderize the bread. I dind’t have any left over mashed potato but I did have a left over baked potato. I cut it in half and mashed it up. Worked just fine.

This is a two day bread. One day for the biga and one day for the bread itself. Since I had some biga in the freezer this bread was a breeze to put together. It still took quite a while to make all in all the rise time is 6 – 7 hours with the triple kneading etc. But worth it. Good Bread!!

This is supposed to have BIG holes in it. Kayte made it this week and hers was perfect.

Even with small holes it was good. And it was really good for dipping.

But also good for sandwiches. Small paninis. Especially with Provolone. Also good tasted and rubbed with a little roasted garlic. mmmMMMMM!!!!

We aren’t publishing the recipes but you can find it on pages 222 – 225 of Reinhart’s Bread Bakers Apprentice.

NaBloPoMo Day 24.