Wednesday, September 15, 2010

Pugliese: Baking Through the Bread Baker's Apprentice

I can't believe that it's been almost 2 months since I posted about my journey through The Bread Baker's Apprentice. I've been baking, I just haven't been blogging. This is the last recipe in the book before the sourdough section. It is a chewy, rustic Italian loaf whose success relies on making a rather wet dough. I find this easiest with my KitchenAid stand mixer that makes it possible to knead without making a huge mess or breaking your wrist using a spoon.

1. The mashed potatoes are optional. I had some on hand and I think it made for a softer loaf.
2. I do not have proofing bowls so I just lined 2 mixing bowls with towels and it worked just fine.
3. I used a 50-50 blend of durum flour an bread flour.

- none