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Ciabatta – Direct Method

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The Direct Method – detailed here – is one of the first to try. Later one can use Indirect methods, add different ingredients, and basically go where ever your bread baking takes you!

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Ciabatta – Direct Method

Ciabatta – Introduction

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Ciabatta has become a widely favored bread in the United States. The literal meaning of ciabatta in Italian is slipper, which identifies its shape. It is difficult to determine the region in Italy where ciabatta was first created.

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Ciabatta – Introduction

Pizza

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Pizza may well be the most beloved food of anyone who likes to eat! Give us a well made pizza and a good bottle of wine and we are all set for the evening! We are proud of the fact that when friends visit us from Italy, they tell us that our pizze are as good as anything they eat in Italy.

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Pizza

Focaccia

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Focaccia may seem like a lot o work. Actually to make American focaccia it’s not. To make authentic Italian focaccia it is a bit of work. take our word for it – it’s worth it! After the first time, the procedure will be so much easier to understand and to do.

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Focaccia

Pane Pugliese – Boriani et al Version

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The recipe below is derived from Boriani, Guido, and Fabrizio Ostani. “Il Pane”. Milan: Ottaviano, 1986, and from Franconeri, Silvano and Chiara Scudelotti. “Fare Il Pane e le Ricette di Pane”. Bussolengo (VR), 1993. This is a sticky dough, so it will take a bit of getting used to work with it.

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Pane Pugliese – Boriani et al Version

Pane Pugliese – Molina Sima Version

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The following recipe is excerpted from a Molina Sima recipe booklet. Quantities can be modified using the The Bakers Percentage spread sheet posted on The Artisan.

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Pane Pugliese – Molina Sima Version

Pane Pugliese – Quaglia Version

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The following recipe is excerpted from “Scienza e Technologia della Panificazione” by Giovanni Quaglia .

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Pane Pugliese – Quaglia Version

Pane Pugliese – Mascarin Version

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The following recipe is excerpted from “Il Pane” (Two titles of the same name are allowed in Italy.) by Maurizio Mascarin and Walter Pizzolato.

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Pane Pugliese – Mascarin Version

Pane Pugliese – Introduction

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Apulia is an excellent region in which to grow grain, especially the hard wheat referred to as grano duro or semolina. There is a long tradition of bread making in Apulia, dating back to the Roman empire.The Pagnota is the traditional bread, and is a large loaf which can weigh well over a kilo and up to ten.

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Pane Pugliese – Introduction