Brinna’s pugliese coming out flat
Posted: 12 January 2011 08:16 PM   [ Ignore ]
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I love Brinna’s pugliese, and make it frequently.  But I have a problem.  I use a floured cloth in a big bowl for the second rise.  And no matter how much flour I put on that cloth, the dough seems to stick to the cloth.  I have used what I consider extraordinary amounts of flour, but it still sticks.  And then, of course, when I turn the bread out, the cloth pulls on the dough, the dough deflates, and I get a flat, though yummy, pugliese.

I’ve seen online that others manage to make this bread come out nice and round and high.  Any tips on how I can do it too?  Would a real banneton be that much better?

Thanks for your help!

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