Okay, here are the pix as promised, although the loaf is not the way it's suppose to be done. Normally, Pugliese is done in the round or an oval, but I had stored the second piece of dough in a glass bread pan in the frig. When I got up this morning, it had risen to the point of being ready for the oven, so I went ahead and baked it off for 40 minutes at 400F. So, it's pretty versatile and just as tasty.
As you can see in the photo, this bread does not have a thick crust, but it is chewy and really good with sesame seeds on top. The interior is fluffy but a little bit like a fresh baked pretzel and has a nice chew as well.
My next project will probably be the regular Italian Bread recipe from the same book. It's a little bit different and calls for diastatic barley malt powder, which I don't have yet.
![[Image: March2011008.jpg]](http://i116.photobucket.com/albums/o40/shoppingmare/March2011008.jpg)
![[Image: March2011010.jpg]](http://i116.photobucket.com/albums/o40/shoppingmare/March2011010.jpg)
As you can see in the photo, this bread does not have a thick crust, but it is chewy and really good with sesame seeds on top. The interior is fluffy but a little bit like a fresh baked pretzel and has a nice chew as well.
My next project will probably be the regular Italian Bread recipe from the same book. It's a little bit different and calls for diastatic barley malt powder, which I don't have yet.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."
