Wednesday, September 15, 2010

Pugliese: Baking Through the Bread Baker's Apprentice

I can't believe that it's been almost 2 months since I posted about my journey through The Bread Baker's Apprentice. I've been baking, I just haven't been blogging. This is the last recipe in the book before the sourdough section. It is a chewy, rustic Italian loaf whose success relies on making a rather wet dough. I find this easiest with my KitchenAid stand mixer that makes it possible to knead without making a huge mess or breaking your wrist using a spoon.

GENERAL NOTES
1. The mashed potatoes are optional. I had some on hand and I think it made for a softer loaf.
2. I do not have proofing bowls so I just lined 2 mixing bowls with towels and it worked just fine.
3. I used a 50-50 blend of durum flour an bread flour.

VEGAN NOTES
- none

2 comments:

Jess - The Domestic Vegan said...

Wow, that is a beautiful loaf!

Tree Lady. said...

I love the detail you added to the top of the bread. It reminds me of traveling and eating wonderful breads in Germany.

Thanks for posting your journey through this cookbook; it's great to have consistent feedback about an entire book, not just selections from it! It's also great that you're actually baking through an entire book, something I haven't gotten the chance to do. I think I'll try and go through every recipe in Veganomicon, beginning... now!

Thanks for the inspiration! :D