Name: Pain Pugliese
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 lb Bread flour (Biga: 100%); 2 lb Water (Biga: 57.4%); 0.75 oz instant dry yeast (Biga: 0.02%); 11 lb Bread flour (Final Dough: 100%); 5.5 oz instant dry yeast (Final Dough: 3.0%); 16 lb Biga (150.0%); 8 lb Water (80%); 7 oz Sea salt (4.0%)

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Pain Pugliese — Formulation & Method | CuliNect