Friday, October 30, 2009

Pugliese from BBA


I do not know where to find durum flour so I had to make do with semolina.

This, below, I call "Biga Bread." as the I had a cup of extra biga. I threw it into the oven at 500 and this came out. It did not have the nice holes and texture of the "Poolish Bread" I previously experimented with but it did have a slightly richer flavor. I suspect that on their own, poolish and biga are just partially fermented. It is only when it finishes rising together with the rest of the dough that the full affect it has on the finished product is evident.


  1. I had no idea you could get Shtibel flours in New York! I used to use their flours for making bread in Israel. I think they even had a nice pasta flour.

  2. ב''ה

    Yeah, they have all kinds of Israeli products here. I also regularly use Israeli butter. I also have krembos. :)