Thursday, December 13, 2007

TGSE: Day Ten, kinda


pugliese, so pretty

OK, I missed posting last night because my bread wasn't done till about 1am and so I couldn't try it until this morning. I made pugliese with the sourdough starter. It was great! Of course, it was spiked with a little commerical yeast, so it was big and fluffy. The pumpernickel was my favorite, so moist and chewy. I will definitely work that into my routine. I still want to try regular sourdough and get it right. I also want to try some of The Bread Bible sourdoughs. But I just don't have the time right now. Maybe I'll wake up my starter again after the holidays. Now back to our regularly scheduled program...

pugliese, so chewy

4 comments:

Aluwicious said...

I can attest to the goodness:)

Jess said...

Pretty! Did you have to use Durum flour to make the pugliese?

Tanya said...

Hi Jess - The recipe said to use a 50-50 blend of fancy durum flour and bread flour. I didn't have any, so I used semolina, which the book said was an ok sub but only to use 1/3 of the volume. So I used 2oz semolina and 8oz halbweismehl with 2 tsp vital wheat gluten. I'll post the whole recipe when I get some time. I wonder if durum flour is hard to find here - I haven't needed it before.

Jess said...

Ok cool. I really wanted to try that recipe from the bread bible but it called for durum flour, and i could not find it anywhere. Its good to know that i can use semolina flour.

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