April 4, 2012 - 9:31am
First try at Pugliese
This was my first attempt at a Pugliese. I have percentages if anyone is interested. The dough had some great flavor. At 70 percent hydration I was hoping for a slightly more open crumb but I think I handled the dough too much when transferring to the baking stone. Any suggestions from what you guys see what be appreciated.