I had to search around to find the durum flour for my attempt at Pugliese.  The usual suspects had semolina flour but I needed the finer grind of the durum.  I finally picked some up at Surfas in Culver City.

The formula called for a mix of durum and bread flour, however I used mostly durum and saved the bread flour to add while kneading.  My loaves ended up flattening on the edges when I put them in the oven.  The bread had a great flavor to it, especially the crust.

Permanent link to this article: https://www.rhinoblues.com/thoughts/2010/pugliese/