Sweet Potato Pugliese Bread
Here's the link to my posting in the Artisan Bread Section where you will find the recipe...
http://www.thefreshloaf.com/node/10061/sweet-potato-pugliese-bread
Here's the link to my posting in the Artisan Bread Section where you will find the recipe...
http://www.thefreshloaf.com/node/10061/sweet-potato-pugliese-bread
Hey everbody,
This is my first posting here on this forum. I'd like to share this recipe that I have been working on for the past week or so... Lemme know what you all think, and let me know how it works out for you. Thanks.
Tim
Sweet Potato Pugliese Bread
This is an 85% hydration dough. Crumb is very light, airy, and moist...
Makes two approx. 500g loaves.
Hi.
I did a search for this but didn't find relevant information. I am making pugliese for the first time, following The Bread Bible's recipe called Brianna's Pugliese. The Kitchenaid is kneading right now but the dough seems very wet. It's not coming off the sides of the bowl at all and I'm wondering if this is normal. The recipe says the dough will be very sticky but I'm not sure if it's supposed to be THIS sticky. Any info would be greatly appreciated!
June
I've been working on PR's Pugliese for a while now, and although it tastes great, the crumb isn't as open as I'd like. I'm using his formula with the added mashed potatoes, with a 50-50 mix of durum wheat and KAF's artisan flours. I also add a bit extra water each time, as it seems too firm using his recommendations. After a 20 min autolyse, I knead it on low for about a minute, take its very gloppy self out and use several stretch and folds to increase dough strength. After its shaping and proof, I pop it in a hot oven (no slashes) to bake. I think I read