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Pane Pugliese – Quaglia Version

The following recipe is  excerpted from “Scienza e Technologia della Panificazione by Giovanni Quaglia .  Commercial quantities and metric measures are included.  Quantities can be modified using the The Bakers Percentage spread sheet posted on The Artisan.


Bakers Percentage of: Metric %
Unbleached all purpose flour 8.0 Kg. 80
Fine ground durum wheat flour                 2.0 Kg. 20

Subtotal of Flour

Compressed yeast    250 g. 2.5
Water     7.0 L   70.0  
Vinegar  150 g     1.5 
Salt      200 g.  2.0       


Unbleached all purpose flour 8 kg.
Durum wheat flour – finely ground 2 kg.
Water  4 L (see below for remainder of water)
Salt 200 g. (dissolved in 1 Liter of water)
Vinegar 150 g. (diluted with 1 liter of water)
Yeast – compressed 250 g. dissolved in 1 liter of water)


Place the unbleached all-purpose flour and fine ground durum wheat flour in the bowl of the mixer  and mix until blended.  Add 4 l of water and once the flour and water are amalgamated add the liter of salted water, the liter of diluted vinegar, and the yeast dissolved in l liter of water.  


Fork mixer           25 minutes  
Spiral mixer 4 minutes at 1st, and 2 minutes at the 2nd speed  

Wrap the dough in a cloth and place it in a covered tub for 25-30 minutes.  Gently punch the dough down during this rest period.    

Turn the tub or bowl over onto the workbench, and cut the dough into 1.1-1.2 kg pieces.  Shape the dough into rounds by rolling the pieces without pressing them excessively, and place them seam side up  on proofing boards dusted with whole wheat flour, white cornmeal, or fine ground durum wheat flour.  

Allow the loaves to rest for 30-35 minutes.  Turn the loaves over, make a circular incision on the top of each loaf, and place the loaves in a 425 F oven without steam.  After 15 minutes, open the exhaust valve and bake for an additional 25-30 minutes. 

NOTE: Home bakers need not concern themselves with exhaust valve directives.

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