I love experimenting and if you’ve seen some of my posts you’d know that by now. And while I’m extra partial to ‘real’ breads, I also love breads that have unusual ingredients like vegetables. I’ve played around with sweet potato bread and I love what the potato does to the texture. So while exploring ratios and ingredients on the web, I came across this recipe on the Fresh Loaf. At 85% hydration, this was a challenge, but then – what the hell! Earlier, while rummaging the fridge, I had discovered some hazelnuts and when I saw the recipe, the dots connected! I concluded that I could toast the hazelnuts and add them to the bread – just for kicks. 🙂 For those of you interested in Bakers math this is 70% APF, 17% Bread flour, 10% WWF, 3% Rye flour, 22% Sweet potato, 85% water, 2.5% salt, 1% Yeast and 8% hazelnuts. This is easily going to be one of my favourites.
Pugiliese Bread, from Puglia in South Italy, has a high hydration dough resulting in large holes in a well structured crumb, and a well-developed, crunchy crust. While it looks like a Ciabatta, it is heavier and is typically made with a higher gluten flour. The Pugliese is typically shaped as a Batard (oval), and slashed with a single cut running lengthwise. I chose to let my Pugliese be a free form loaf without any scoring. Here’s how you can bake one.