Italy ยท Southern Europe
Pane Pugliese
Also known as Puglia bread
A durum-wheat sourdough from Puglia known for its golden crumb and enormous irregular holes, baked large enough to feed a table for days.
Method
Wood-Fired Deck Oven
Hydration
78%
water to flour
Glycemic index
62
Medium GI
Energy
275 kcal
per 100 g
Sensory profile
- sourness
- 5
- sweetness
- 1
- crispiness
- 6
- chewiness
- 6
- aroma
- 7
- moistness
- 6
Scale 0โ10
Nutrition
per 100 g| Energy | 275 kcal |
|---|---|
| Protein | 9.5 g |
| Carbohydrates | 53 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 3 g |
| Sodium | 480 mg |
Typical values; recipes vary.
Texture
- Thick chewy crust
- Large irregular holes
Typical ingredients
- Durum / Semolina
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.