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kel
Slow Traveler
Posted
I've decided to try and bake pane pugliese - anyone have experience with this?
Question- I have seen a few recipes that put vineager in the dough -- why?? What is its purpose?

Any other tips and tricks for this type of bread?

www.marcopoloac.com
www.italcook.it
 
Posts: 275 | Location: Italy | Registered: 16 April 2003Edit or Delete MessageReport This Post
CristinaPremium Membership

Hero
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I believe the vinegar is to give it that sour bite but don't quote me on this.

Moving to Italy and Driving in Italy
 
Posts: 4096 | Location: Siena, Italy | Registered: 17 September 2001Edit or Delete MessageReport This Post
Pecepe

Slow Traveler
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This site has many recipes for baking bread (among other recipes)including four or five for Pane Pugliese:
http://www.theartisan.net

Peter
 
Posts: 1365 | Location: Essex Fells, NJ and Longboat Key, Florida | Registered: 21 July 2002Edit or Delete MessageReport This Post
kel
Slow Traveler
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Well I tried it - it def had nothing to do with pane pugliese BUT it was the best bread I have made in 10 years so I was happy about it.
I also made BAGELS!!! (can't get those in Italy!)

www.marcopoloac.com
www.italcook.it
 
Posts: 275 | Location: Italy | Registered: 16 April 2003Edit or Delete MessageReport This Post
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