Home Bread-Bakers v100.n061.1

Pane Pugliese, etc.

Terry Vlossak <tvlossak@yahoo.com>
Fri, 8 Sep 2000 15:42:32 -0700 (PDT)
Thanks very much for the Pane Pugliese recipe!  I made it the next day, and 
the flavor was wonderful:  wheaty and yeasty with a lovely crispy 
crust.  Worth spending the time making when you're going to be around the 
house anyway.  I'll try your English friend's suggestion for even more 
flavor next time.  One question tho: although the dough was sticky, it was 
far from unworkable (not that I'm complaining).  I followed the recipe as 
it was posted--was that recipe correct?  If it was, and the consistency was 
also correct, I have a kneading tip that works for me with sticky 
doughs.  I use a dough/bench knife to help with the kneading, at least at 
first, and in keeping the surface free of sticky dough bits, and I knead 
the dough very quickly, keeping hand contact to a minimum as I 
turn-fold-push.  And flour as needed, of course. This method was very 
successful with Pane Pugliese, and I was able to form oval loaves with 
little trouble.

On the subject of bread baskets, hooray for the inexpensive basket 
advocates!  I bought a sturdy basket in the shape I was interested in 
having, lined it with a [100%] cotton napkin rubbed first with a lot of 
flour, popped the formed loaf inside and let 'er rise.  It worked great!  I 
dusted the top with a little flour and folded the extra napkin corners over 
the loaf while it rose.  I found that I had to be careful to let the dough 
rise just enough, and handle the loaf gently when I tipped it out.  It's 
lots of fun to do, and gives you a great sense of accomplishment when you 
take that beautiful bread out of the oven.

Happy baking!

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