Pane Pugliese

The most common rendition of Pane Pugliese is a rustic yeasted white bread typical of the Puglia region of Italy (which you might have guessed from its name). The version I first learned to make used wheat and potato flours and was taught to me by George DePasquale, an Italian-American baker in Seattle. I’ve since developed this version, which incorporates rye for a full-flavored starter. As for the potato flour, I skipped it and went straight to pieces of whole potato. As