{"id":367,"date":"2010-06-08T05:21:44","date_gmt":"2010-06-08T12:21:44","guid":{"rendered":"http:\/\/www.rhinoblues.com\/thoughts-wp\/?p=367"},"modified":"2010-06-08T05:21:44","modified_gmt":"2010-06-08T12:21:44","slug":"pugliese","status":"publish","type":"post","link":"https:\/\/www.rhinoblues.com\/thoughts\/2010\/06\/pugliese\/","title":{"rendered":"Pugliese"},"content":{"rendered":"<div align=\"center\">&nbsp;<img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/pugliese_0003.JPG\" class=\"mt-image-none\" style=\"\" height=\"480\" width=\"360\" \/><\/div>\n<div>I had to search around to find the <i>durum <\/i>flour for my attempt at <i>Pugliese<\/i>.&nbsp; The usual suspects had <i>semolina<\/i> flour but I needed the finer grind of the <i>durum<\/i>.&nbsp; I finally picked some up at <a href=\"http:\/\/www.culinarydistrict.com\/Products\/Baking-Ingredients\/Durum-Fine-Extra-Fancy-Flour-2-1-2-lb\">Surfas<\/a> in Culver City.<\/p>\n<p>The formula called for a mix of <i>durum <\/i>and bread flour, however I used mostly <i>durum <\/i>and saved the bread flour to add while kneading.&nbsp; My loaves ended up flattening on the edges when I put them in the oven.&nbsp; The bread had a great flavor to it, especially the crust.<\/p>\n<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/pugliese_0001.JPG\" class=\"mt-image-none\" style=\"\" height=\"480\" width=\"360\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; I had to search around to find the durum flour for my attempt at Pugliese.&nbsp; The usual suspects had semolina flour but I needed the finer grind of the durum.&nbsp; I finally picked some up at Surfas in Culver City. The formula called for a mix of durum and bread flour, however I used &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/www.rhinoblues.com\/thoughts\/2010\/06\/pugliese\/\">Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":1327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[61,59,109],"class_list":["post-367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-bba","tag-breads","tag-pugliese","item-wrap"],"jetpack_featured_media_url":"https:\/\/www.rhinoblues.com\/thoughts\/upload\/\/app_1_220086724709892_1567717122.gif","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/comments?post=367"}],"version-history":[{"count":0,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/367\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media\/1327"}],"wp:attachment":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media?parent=367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/categories?post=367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/tags?post=367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}