I have been experimenting with Pugliese lately. I adapted the Pulgiese recipe from Beranbaum's BB this weekend using my stiff sourdough starter. I was pleasantly suprised with the results. It was a nice airy loaf with an open crumb. The crust was a little tough, but I am still using 100% rice flour to coat the banneton. I would like to try the bread flour and rice flour mixture next time, to see if I can get a crisper thin crust.