April 21, 2012 - 5:47pm
FCI Pugliese
I took this recipe from the French Culinary Institute student binder. It doesn't give the process per se so I followed my guts and what directions were there. It uses 150% Biga which contributes to a huge boost in flavor. I've made this bread three times now. This is the first time my gluten was developed properly and I score properly out of the three attempts but damn has the flavor been delicious each time.