Name: Pane Pugliese
Yield: Makes 1 loaf
Cuisine: Italian
Ingredients: Dusting Mixture, for the lined proofing basket and the shaped loaf; 425 grams (3 c + 2½ tsp) white flour, plus additional as needed for working with the dough; 1.5 grams (¼ tsp) flaky sea salt, preferably Maldon; 9 grams (2 tsp) extra-virgin olive oil; 400 grams (14 oz) unpeeled Yukon gold potatoes, scrubbed and cut into ¼-inch (6 mm) dice; 75 grams (½ c + ½ tsp) white rye flour; 50 grams (¼ c + 2½ tbsp) dark rye flour; 365 grams (1½ c + 1 tsp) water at about 60°F (15°C); 75 grams (½ c + 1½ tsp) medium whole wheat flour; 15 grams (2½ tsp) fine sea salt; 1 gram (generous ¼ tsp) instant yeast; 125 grams (½ c + 1 tsp) water at about 60°F (15°C)

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

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