Pugliese from Advanced Bread and Pastry
Hello, Recently, Floydm made a lovely potato  bread, and SylviaH made Rose Levy Beranbaum's Pugliese  - both really beautiful loaves!
Inspired by their efforts, I wanted to try making something similar. I saw this formula for Pugliese in Advanced Bread and Pastry, which included mashed potato in the formula. It's hard to say what the ultimate hydration is, as I'm not sure how much water the potato contributed. These loaves really crackled and sang when they came out of the oven; the bread has a wonderful aroma and the crumb was very moist.
I scored the boule but not the second loaf; it made no difference in the final height of the baked loaves.
Here are the results:
Here is the formula: From SUAS. Advanced Bread and Pastry, 1E. © 2009 Delmar Learning, a part of Cengage Learning, Inc. Reproduced by permission. www.cengage.com/permissions 
|Final Dough weight in grams|
|White whole wheat flour||0.07||0.2||17||50||67|
Here is a link to the manufacturer of the square banneton I used for the unscored loaf, in case anyone is interested:
http://www.herbert-birnbaum.de/GB/gravuren.html  (this page shows the engraved bannetons)
With thanks to Mr. Suas for this really, really good formula! Regards, breadsong