Ingredients
- 16 if you want smaller rolls
- 1 biga pugliese
- 3 c water at room temperature
- 5 1/2 c unbleached all-purpose flour
- 1 c wheat flour (whole)
- 3/8 c warm water
- 1 1/4 ts yeast (dried)
- 1 tb salt
until they are crusty & golden, about 25 to 30 minutes. VARIATIONS: Puccia di Grano Duro. Substitute 7 1/2 c durum flour for the flours above. Knead the dough for an extra two minutes. Puccia di Uva Passa. Use raisins, softened in water for 30 minutes, in place of the olives. Pizzi. Add 1/4 ts to 3/8 ts hot pepper flakes to the vegetables of Cucuzzara (see recipe) & folding them into the dough in place of the olives.
