This is an update on the Pane Pugliese recipe I submitted a few weeks ago.
The Tower Family the angel@ttlc.net wrote 100-058 to thank me for the recipe.
As I remember, the recipe said that because the dough was so very slack,
using a bread machine was the ideal mixer and kneader. I was able to get
pretty good results using my KitchenAid, but if I had a bread machine, it
might have been my tool of choice.
Here's a tip for those who might want to try the recipe and make it even
better.
I got a personal email from Max Prola of Cheshire, England and here's his
post ...."I agree. It is a wonderful bread, my favourite, and I have been
baking it for many ears. To improve the flavour even further, you might try
combining the biga with half the water and half the flour and letting it
ferment for another 3-4 hours. Then add the remaining ingredients and
proceed as usual."
Thanks again, Max. I sure will give this a try next time