this post was submitted on 12 Nov 2024
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Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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submitted 4 weeks ago* (last edited 4 weeks ago) by [email protected] to c/bready
 

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[–] [email protected] 2 points 4 weeks ago (1 children)

So I didn't really, I cut the dough into 4 strips stretched them lengthwise and baked them.

[–] [email protected] 2 points 4 weeks ago (1 children)

Sounds more like long Pugliese

[–] [email protected] 2 points 4 weeks ago (1 children)

Maybe? I don't know enough about either to know the difference.

[–] [email protected] 3 points 4 weeks ago* (last edited 4 weeks ago) (1 children)

Pugliese means ‘slipper’ in Italian and refers to the loaves being rather long and shapeless.

It was invented as an alternative/competitor to baguettes. Uses a wetter dough and minimal shaping to attain large open crumb like you have here.

[–] [email protected] 1 points 4 weeks ago (1 children)

That certainly matched the description. The people I have had taste it say the baguettes they had in the past tasted the same. The video with the recipe I used marketed it as a low technical skill tasty baguette. Also I thought ciabatta was "slipper".

[–] [email protected] 1 points 4 weeks ago

Ah sorry mixed up those two Italian breads.