Pugliese // Peter Reinhart

Third batch of pugliese (after the straight-up batch and the mashed-potato batch). Just one loaf. I was out of yeast so I relied entirely on my starter, which I had refreshed yesterday with a bit of rye and a bit of bread flour. Any bit of rye makes the starter happy, and the bread ... well, I'm amazed that you get so much flavor out of just three flours (rye, bread, semolina), water, and salt! The holes this time are more uniform (I slapped the loaf around a bit more) and oven spring was greatly reduced from the last two loaves. Very springy and flavorful.