The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Holes in Pugliese

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staff of life's picture
staff of life

Holes in Pugliese

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 a while back that a dough that is too strong won't be able to blossom in the oven as much as a slightly weaker dough, and I wonder if that's the issue here.  Thoughts?

SOL

ryan's picture
ryan

Perhaps when you do your folds you are being a little too rough. Just fold it over on itself with as little pressure as possible.

 That's the only suggestion I have.

Happy Baking,

Ryan

staff of life's picture
staff of life

I do think I'm being very gentle, but something's the missing link here.  My children certainly love that this bread is the object of experimentation lately, as opposed to my usual loaves. :)

SOL