Tuesday, August 31, 2010

Pugliese // Peter Reinhart, The Bread Baker's Apprentice


My quest for hole-y bread made from wet dough continues with this pugliese. The difference between this bread and others I've made is the inclusion of semolina flour in a ratio of about 1/1 with regular (King Arthur) bread flour. I've gotten a little more used to handling wetter dough -- dusting it with flour and giving it quick flips -- and I'm pleased with the results. The loaf pictured above has a more ciabatta-like shape (oblong), whereas the second loaf is closer to square. I slashed one and not the other.

These loaves were baked sequentially on my pizza stone. Reinhart recommends lots of steam in the oven and I did put a pan of water in, but I doubt it had much effect.

The bread itself is soft and has a yellowish color not so evident in the photos. A very nice bread.

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