Pugliese bread is characterized by a moist dough resulting in large holes in a well-structured crumb, and a well-developed, crunchy crust. Pugliese is heavier than a ciabatta, and is crafted using a higher gluten flour. It is typically shaped as a batard (extended oval) and scored with a single cut running lengthwise.
At Stone Oven Wholesale Bakery, we prepare this rustic Italian bread in the traditional way. We utilize a biga (an Italian pre-ferment) when mixing the dough. Once mixed, the pugliese dough then gets a long rise under refrigeration. This slow-rise method graces the dough with superb flavor and texture. Each loaf of our pugliese is then hand-shaped and baked off right on the stone hearth of our deck oven.
- Offered as 1#, 1.5# or 2# loaf, 2# batard, 1# baguette, epi
- Also available in whole wheat
Puglia–or Apulia as it is called in English–is the ancestral home to the wonderful Pugliese bread. It is Italy’s southeastern-most region; on a map, it’s the ‘boot heel’. While Apulia produces ten percent of all wine consumed in Europe, it is more famously known as the breadbasket of Italy.
The most challenging thing about this delicious bread is how to pronounce ‘pugliese’. Unless you speak Italian, it’s not easy to say, but we recommend calling it “PULL-YAY-ZEE”. No worries, however, we will also take orders for “POOG-LEE-AY-ZEE” and “POO-LEE-AY-ZEE”–no judgment here!