My Pugliese Capriccioso Attempt
I baked David's version of Pane Pugliese. I didn't have durum flour so I followed Peter Reinhart's suggestion in BBA and used 1/3 as much semolina. Otherwise I followed David to a "T". To be honest, I was a bit concerned about not scoring the loaf. I had visions of a tight, dense crumb. I worried for nothing, as you can see.