My mother recently bought a loaf labeled "Pugliese" from a local bakery, and has asked me to try and bake it. I don't have any grandiose notions of matching the bread exactly, but I would like to give it a shot.
In these forums, I have seen a recipe that calls for durum flour and potato water. Elsewhere on the internet, I have seen a fairly straightforward "lean" dough for Pugliese. The common denominator seems to be a high-hydration (70%, maybe?), but not as "holey" as, say, a ciabatta.
So, what exactly is "Pugliese?" Is durum flour necessary? (I'm not sure I can find that easily around here). How is it different from a standard French bread? Any recommended recipes?
Thanks for your help!