New Bread – PUGLIESE
A truly authentic Italian bread, made with fine ground semolina and a wetter dough for large holes and a wonderfully crunchy crust.
INGREDIENTS: Wheat flour, water, semolina, rapeseed oil, extra virgin olive oil, salt, yeast, malt extract, flour treatment agent (ascorbic acid).
HOW WE MAKE IT: Originating in the southeastern tip of Italy, Pugliese poolee-AY-zee) is renowned for itʼs lightness, simplicity and well tructured crumb. Our bakers have created this Pugliese using the same traditional ingredients and techniques resulting in truly authentic bread. The main distinction between this and some of our other Italian breads is the inclusion of golden Duram Flour or fine ground semolina giving it a slightly nutty flavour and a wonderful golden colour.
Similar in style to other simple, rustic ʻhearthʼ breads like Ciabatta or the Tuscan Toscana, the Pugliese differs in a few key ways: it has a higher water content and is therefore a much wetter dough, resulting in larger holes and a crunchier crust; it is traditionally Batard (oval) shaped, and slashed with a single cut running lengthwise; we bake it at a hotter temperature than our other breads which helps further develop the very crunchy crust.
Its only downside is that because of itʼs lightness and crust, it doesnʼt last quite as long as our other breads so is best enjoyed the day of baking, although itʼs great for toasting the next day too.
Some ideas for when to eat our Pugliese: As a mild bread, with low salt content, itʼs a lovely accompaniment to cured meats & cheeses, makes a perfect base for Bruschetta and is ideal dipped in flavoursome olive oil.
Look out for it on our market stalls!
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