Introduction:
Pugliese bread is a traditional Italian loaf from the Puglia region in southeast Italy. Known for its rustic charm and incredible flavor, this bread is a staple in many Italian households and bakeries. With its signature chewy texture, large air pockets, and golden-brown crust, Pugliese bread offers a perfect balance of simplicity and indulgence. Made with just a handful of ingredients like 00 flour, semolina flour, yeast, and olive oil, it embodies Italy’s rich baking heritage. Whether paired with Mediterranean dishes or enjoyed on its own with a drizzle of olive oil, Pugliese bread brings the authentic taste of Italy straight to your table. In this guide, we’ll show you how to make authentic Pugliese bread at home, with easy-to-follow instructions and tips for achieving that perfect, airy loaf.
What is Pugliese Bread?
The History and Tradition of Pugliese Bread
Origins in the Puglia Region
Pugliese bread is deeply rooted in the rich agricultural history of the Puglia region in southern Italy. This area, known for its vast durum wheat fields, has produced high-quality grains for centuries. The bread’s development reflects the region’s fertile soil and Mediterranean climate, which have shaped its culinary traditions. The use of local wheat and semolina flour is integral to the distinctive texture and flavor of the bread.
A Bread of Community and Tradition
Traditionally, Pugliese bread was baked in communal ovens that served entire neighborhoods. This shared baking space fostered a strong sense of community as families came together to bake their loaves and enjoy them with loved ones. The bread was often made in large quantities and served as a central part of the meal, symbolizing hospitality and generosity. Over time, this communal aspect of bread-making became a cherished tradition, passed down through generations.
The Bread’s Unique Features
Pugliese bread is instantly recognizable due to its round shape and slightly flattened appearance. It is known for its rustic, open crumb structure—large air pockets that give the bread a light, chewy texture. The secret to this airy interior lies in the long fermentation process, which allows the dough to rise slowly and develop complex flavors. Its golden, crispy crust is another hallmark, often enhanced by adding olive oil, giving it a slightly rich, savory taste. These distinctive characteristics have helped Pugliese bread stand out as a symbol of traditional Italian baking.
Evolution and Spread Beyond Puglia
While Pugliese bread originated in the rural regions of Puglia, its popularity has grown beyond the borders of Italy. Over the years, the bread has found its way into bakeries and homes across the globe, beloved for its flavor, texture, and versatility. Though the methods may vary slightly from one family or baker to another, the fundamental principles of Pugliese bread-making have remained unchanged. By making this bread at home, you’re not just baking a loaf—you’re connecting with a centuries-old tradition that continues to be celebrated today.
Key Characteristics of Pugliese Bread
Pugliese bread is a unique and recognizable Italian loaf celebrated for its rustic appearance and distinctive texture. Understanding its key characteristics can help you appreciate the skill behind its creation and how each feature contributes to its beloved flavor. Let’s explore what makes Pugliese bread stand out.
Crust: Golden, Crispy, and Aromatic
One of the most notable features of Pugliese bread is its beautiful, golden-brown crust. The exterior is thick and slightly crispy, offering a satisfying crunch when you bite into it. The crust forms from baking the bread in a high-temperature oven, often on a pizza stone or in a Dutch oven, which helps achieve that perfect crispy finish. The natural fermentation process, combined with olive oil, adds an aromatic richness to the crust, making it even more irresistible. The crust is not just for texture but also carries the essence of the bread, enhancing the overall flavor profile.
Texture: Soft and Chewy with an Open Crumb
The texture of Pugliese bread is what truly sets it apart from other Italian loaves. It boasts a soft, chewy crumb with a strikingly open, airy structure. You’ll notice large air pockets scattered throughout the bread when you slice through it. This is due to the long fermentation process, which allows the dough to rise slowly, creating a light, airy interior with a satisfying chew. The crumb is not dense or overly heavy; it has a slightly moist, springy feel that pairs perfectly with its crisp crust. The open crumb is a hallmark of traditional Pugliese bread and makes it so appealing for everyday use and special occasions.
Shape: Round, Rustic, and Slightly Flattened
Pugliese bread is typically made in a round shape with a slightly flattened appearance. This rustic form directly results from the traditional baking methods used in the Puglia region. The round shape is symbolic of Italian artisan bread, as it mirrors the simplicity and beauty of the countryside. The loaf is often large enough to serve as a centerpiece for family meals, highlighting the communal aspect of bread-making in Italian culture. While the shape might seem simple, it plays an important role in how the bread is baked and served, making it a delicious food item and an attractive addition to any table.
Flavors: Mild, Nutty, and Slightly Tangy
The flavor of Pugliese bread is a perfect balance of mild, nutty, and slightly tangy notes. The primary flavor comes from using high-quality 00 flour, a finely ground wheat flour common in Italian baking. This flour lends a delicate, nutty flavor that complements the texture of the bread. When combined with olive oil, the bread takes on a subtle, savory richness that enhances its overall taste. The long fermentation process also contributes to the complexity of the flavor, adding a slight tanginess from the natural yeast or sourdough starter, which gives the bread a depth that improves with each bite. This combination of flavors makes Pugliese bread versatile enough to pair with various dishes, from fresh salads to hearty soups or a drizzle of olive oil.
Ingredients: Flour, Olive Oil, and a Slow Fermentation Process
The beauty of Pugliese bread lies in its simplicity—made with just a few basic ingredients: 00 flour, semolina flour, salt, yeast, and water. However, the quality of these ingredients and the way they’re combined makes this bread so extraordinary. High-quality *00 flour, *often combined with semolina flour, creates a soft, smooth dough that rises beautifully. Adding olive oil—an essential ingredient in Italian cuisine—adds flavor and moisture to the bread, ensuring a light and tender crumb. Slow fermentation is another crucial factor contributing to the bread’s unique taste and texture. The flavors deepen by allowing the dough to rise slowly over several hours (or even overnight), and the crumb becomes airy and open.
Pugliese Bread vs. Other Italian Breads
Italian bread comes in a stunning variety of shapes, sizes, and textures, with each region having its own distinct style and flavor profile. Pugliese bread, however, stands out due to its unique characteristics that set it apart from other beloved Italian loaves. Let’s compare Pugliese bread to some of Italy’s most famous breads to highlight the differences and similarities.
Pugliese Bread vs. Ciabatta
Ciabatta and Pugliese bread share some similarities, such as their rustic appearance and airy crumb, but they are distinct in several ways. While both have an open crumb structure with large holes, Pugliese bread tends to have a slightly denser and chewier texture than ciabatta, which is often lighter and more airy. Pugliese bread also has a richer flavor due to adding olive oil to the dough, giving it a slightly nutty, savory taste. In contrast, ciabatta tends to be slightly more neutral in flavor, with its more delicate crumb and crust.
Another key difference is the shape. While Pugliese bread is typically round and slightly flattened, ciabatta is more rectangular or oblong. Ciabatta’s dough is often wetter, leading to a more irregular surface with larger, more jagged holes, while Pugliese’s crust is thicker and more substantial, offering a satisfying crunch when you bite into it. While both breads are delicious, Pugliese bread’s denser texture and richer flavor make it perfect for pairing with hearty Mediterranean dishes like roasted vegetables, grilled meats, or savory spreads.
Pugliese Bread vs. Focaccia
Focaccia is another well-known Italian bread, particularly famous in the Liguria region. Unlike Pugliese bread, which is typically round and baked in a slightly flatter shape, focaccia is known for its thick, pillowy texture and is often baked in a large rectangular pan. Focaccia is characterized by its use of a generous amount of olive oil, which is usually drizzled on top before baking, creating a rich and crispy crust. Pugliese bread, on the other hand, is less oily, focusing more on achieving a chewy, open crumb with a crisp, golden crust rather than a rich, moist interior.
The flavor of focaccia also tends to be more savory, with toppings like rosemary, garlic, or olives added to the dough before baking. While both Pugliese and focaccia are delicious in their own right, Pugliese bread’s simplicity and chewy texture make it a versatile companion to a wider range of dishes, while focaccia is often enjoyed as a standalone snack or appetizer. Pugliese bread, with its more neutral flavor, is an excellent base for pairing with spreads, cheeses, and meats, while focaccia’s bold toppings often take center stage.
Pugliese Bread vs. Sourdough
Sourdough is another popular bread with a fermentation process similar to Pugliese bread. Both breads undergo a slow fermentation, contributing to their flavor development and texture. However, Pugliese bread is typically made using a yeast-based dough or a combination of yeast and natural starters, while sourdough relies on wild yeast and bacteria to leaven the bread. As a result, sourdough tends to have a more pronounced tangy flavor, often the bread’s defining characteristic. On the other hand, Pugliese bread has a milder flavor with a slight tang from the yeast, but it is not as overtly sour as traditional sourdough.
In terms of texture, both breads have a chewy interior with a somewhat open crumb, but Pugliese bread tends to be a little denser, with a slightly more substantial crust. Sourdough bread is often more tangy and somewhat more complex in flavor due to the natural fermentation process. However, Pugliese bread offers a delightful balance of soft, chewy, slightly nutty, savory flavor thanks to olive oil and semolina flour.
Pugliese Bread vs. Pane di Altamura
Pane di Altamura, from the region of Puglia (the same area as Pugliese bread), is another traditional Italian bread that shares similarities with Pugliese but also has unique qualities. The primary difference is that Pane di Altamura is made using durum wheat semolina flour, a coarser, more robust flour, while Pugliese bread typically combines 00 flour and semolina. As a result, Pane di Altamura has a slightly denser texture and a more intense, nutty flavor.
Pane di Altamura is also more likely to have a thicker, harder crust, which gives it an even heartier, more rustic feel. Pugliese bread’s crust, while still crispy, tends to be a bit thinner and more delicate in comparison. Both breads have a chewy interior with large air pockets, but Pane di Altamura often has a firmer bite due to the use of durum wheat flour, while Pugliese bread’s texture is more tender and moist.
Pugliese Bread: A Bread for All Occasions
While Pugliese bread shares some similarities with other Italian breads, it is unique in its versatile and distinctive ability. Its round, rustic shape, chewy interior, and golden crust make it an excellent accompaniment to various Italian dishes. Pugliese bread can elevate any meal, from pairing it with antipasti and soups to serving it as the perfect bread for sandwiches or toasting it with olive oil.
Ultimately, the key characteristics of Pugliese bread—its balance of flavor, texture, and simplicity—make it stand out as an iconic Italian bread that offers a taste of southern Italy in every bite. Whether you’re comparing it to ciabatta, focaccia, or sourdough, Pugliese bread’s uniqueness lies in the centuries-old traditions and techniques that have shaped its creation, making it a true representation of Italian craftsmanship.
How to Make Authentic Pugliese Bread at Home
Ingredients for Authentic Pugliese Bread
Pugliese bread is known for its simplicity, but each ingredient plays a vital role in crafting this beloved Italian loaf’s distinctive flavor, texture, and aroma. Whether baking it at home or enjoying it at an Italian bakery, the ingredients used to make authentic Pugliese bread are integral to achieving its characteristic rustic charm and flavor. Let’s dive into the key ingredients that define Pugliese bread and why they matter.
1. 00 Flour: The Foundation of the Dough
The cornerstone of Pugliese bread is 00 flour, a finely milled Italian wheat flour that contributes to the bread’s light texture and tender crumb. 00 flour is prized for its delicate grind and lower protein content than all-purpose flour. This makes it ideal for creating a soft, airy dough that bakes into a light, chewy loaf. The finely ground flour also helps achieve a smooth, pliable dough, which is essential for developing the bread’s open crumb structure.
While other types of flour could be used in bread making, 00 flour is the preferred choice for Pugliese bread because it yields a fine, elastic dough that holds its shape without being too dense. This flour gives the bread its signature soft texture and ensures a uniform rise, a hallmark of Pugliese bread. The use of 00 flour results in a loaf that has a moist, airy interior that contrasts beautifully with its crisp, golden crust.
2. Semolina Flour: A Nod to Tradition
Semolina flour, made from durum wheat, is another important ingredient in Pugliese bread. This flour is coarser than 00 flour and contributes a distinct flavor and texture to the bread. When combined with 00 flour, semolina adds a slightly nutty taste and helps create the bread’s hearty, rustic feel. It also plays a role in giving the bread its characteristic golden color.
Semolina flour also aids in the bread’s ability to retain moisture, giving it a slightly moist crumb that stays fresh longer. The combination of 00 flour and semolina gives Pugliese bread its balanced flavor profile—soft and slightly tangy inside with a crusty, somewhat nutty exterior. The semolina flour adds depth to the flavor without overwhelming the palate, making it a perfect base for various toppings, from olive oil and salt to rich spreads or cheeses.
3. Yeast: The Key to Leavening
Yeast is essential in making Pugliese bread rise and develop its signature airy texture. Traditional recipes for Pugliese bread call for either active dry yeast or a natural sourdough starter, known as “lievito madre” in Italy. While active dry yeast is the quicker option for home bakers, a sourdough starter adds a more complex, tangy flavor to the bread, contributing to the depth and richness of the crumb.
The yeast ferments the dough, producing carbon dioxide gas, which creates the characteristic air pockets inside the bread. This slow fermentation process allows the dough to rise gradually, giving Pugliese bread its light, airy crumb while also developing its flavor. The amount of yeast used in the recipe will vary depending on whether you’re using a starter or instant yeast, but it’s important to give the dough ample time to rise and ferment to ensure the bread achieves the perfect texture and flavor.
4. Water: Hydration for the Perfect Dough
Water is a fundamental component in any bread recipe, and Pugliese bread is no exception. The right amount of water is necessary to achieve the ideal dough consistency—neither too dry nor too sticky. The water helps to hydrate the flour and activate the yeast, allowing the dough to develop a smooth, elastic texture.
In some regions of Italy, bakers will use local spring water, which can subtly impact the bread’s flavor. However, any clean, filtered water will work fine for home bakers. When making Pugliese bread, it’s important to gradually add water to ensure the dough doesn’t become too wet. The dough should be soft, slightly sticky, and manageable enough to knead and shape.
5. Salt: Enhancing Flavor and Strengthening the Dough
Salt is another essential ingredient in Pugliese bread, not only because it enhances the flavor of the bread but also because it strengthens the gluten network within the dough. This gives the bread structure and helps it maintain its shape as it rises and bakes. Salt also has the important function of regulating the fermentation process by slowing down the activity of the yeast, ensuring that the dough doesn’t rise too quickly and that the bread develops its signature flavor.
The amount of salt used should be carefully measured, as too much can overpower the bread’s flavor, while too little can result in a flat and bland loaf. Typically, about 2% of the total flour weight is used in the recipe, although this can vary slightly depending on personal preference.
6. Olive Oil: Adding Richness and Moisture
Olive oil is a defining ingredient in Pugliese bread, especially because it’s integral to Southern Italian cooking. The use of olive oil in the dough gives Pugliese bread its rich flavor and moist crumb, contributing to its golden, crispy crust. Olive oil enhances the bread’s texture, making it tender and soft while producing a satisfyingly crunchy outer crust.
Using high-quality extra virgin olive oil will make a noticeable difference in the flavor of the bread, adding subtle fruity and grassy notes that are characteristic of the Mediterranean. Olive oil also improves the shelf life of Pugliese bread, helping it stay soft and fresh for a longer period compared to other loaves that may dry out more quickly.
7. Optional: A Starter or Preferment
Some bakers prefer a starter or preferment (like Biga or Poolish) to begin the fermentation process for Pugliese bread. This method involves creating a dough mixture in advance that is allowed to ferment for a longer period before being incorporated into the main dough. Using a starter can enhance the flavor complexity of the bread and contribute to a slightly tangy, sour note that characterizes some traditional Italian bread.
While not necessary for authentic Pugliese bread, a starter can yield a loaf with more depth and complexity in flavor, and it’s a technique often used by professional bakers. However, for home bakers looking for a more straightforward approach, instant yeast or active dry yeast will still produce a delicious loaf of Pugliese bread.
Step-by-Step Instructions for Making Pugliese Bread
Making authentic Pugliese bread at home is a satisfying process that allows you to experience the full beauty of this traditional Italian loaf. The bread’s light, airy texture, and golden crust come from a slow fermentation process and careful handling of ingredients. Below is a detailed step-by-step guide to help you bake your Pugliese bread from scratch. You can enjoy a slice of this rustic, flavorful bread at home with a little patience and attention.
Step 1: Prepare the Dough
Start by measuring out your ingredients carefully. You’ll need 500 grams of 00 flour, 100 grams of semolina flour, 350 ml of warm water, 10 grams of salt, 15 grams of yeast (active dry or fresh), and 2 tablespoons of olive oil. You can adjust the yeast quantity accordingly if you’re using a sourdough starter instead of instant yeast.
- Mix the 00 flour, semolina flour, and salt in a large bowl. Make a well in the center.
- In a separate small bowl, dissolve the yeast in warm water (around 100°F or 38°C). If you’re using dry yeast, let it activate in the water for about 10 minutes until it becomes bubbly. If you’re using a sourdough starter, just add it directly to the mixture.
- Pour the activated yeast mixture into the flour well and stir with a wooden spoon or your hands to combine.
Step 2: Knead the Dough
Once the ingredients come together, it’s time to knead the dough.
- Transfer the dough onto a clean, floured surface.
- Knead the dough for about 10 minutes, using the heel of your hand to push it away from you, then folding it back over itself. Add more flour as necessary, but be careful not to add too much.
- It’s ready for its first rise when the dough becomes smooth and elastic and passes the “windowpane test” (when you can stretch a small piece of dough thin enough to see the light through it).
Step 3: First Rise
- Lightly grease a bowl with olive oil and place the dough inside. Cover it with a damp kitchen towel or plastic wrap.
- Allow the dough to rise in a warm area for about 1.5 to 2 hours or until it has doubled. This is where the slow fermentation happens, and the dough will begin to develop its characteristic light and airy texture.
Step 4: Shape the Dough
Once the dough has doubled, it’s time to shape it into Pugliese bread’s characteristic round or oval form.
- Turn the dough onto a lightly floured surface and gently deflate it by pressing it down with your hands.
- Shape the dough into a round or oval shape, careful not to overwork it. The dough should be soft and slightly sticky but still hold its shape.
- Gently tuck the edges underneath the dough to form a smooth ball or elongated shape, depending on your preference.
Step 5: Second Rise
- Once shaped, transfer the dough to a well-floured proofing basket or a baking sheet lined with parchment paper.
- Cover it loosely with a cloth or plastic wrap and let it rise again for about 1 hour or until it’s puffed up and slightly expanded.
- The dough will develop further during this second rise, and the structure will become more defined, creating a beautiful texture when baked.
Step 6: Preheat the Oven
While the dough is going through its second rise, preheat your oven to 475°F (245°C). Place a baking stone or baking sheet inside to heat up. The high temperature will help create a crispy, golden crust on the Pugliese bread.
- If you have a baking stone, place it in the middle of your oven for even heat distribution.
- If you’re using a Dutch oven, you can place it inside the oven while preheating to help trap moisture for a perfect crust.
Step 7: Score the Dough
Before baking, you need to score the top of the dough to allow for proper expansion as it bakes. This also helps give the bread its signature rustic appearance.
- Use a sharp knife or a bread lame to make several shallow cuts on top of the dough. You can create a cross pattern, a series of parallel slashes, or any design that suits your style.
- The scoring should be done lightly and evenly across the surface, allowing the bread to expand evenly as it bakes.
Step 8: Bake the Bread
Place your dough in the preheated oven directly on the baking stone or inside the hot Dutch oven.
- If using a baking stone, carefully slide the dough onto the stone using a pizza peel or the back of a baking sheet.
- Bake the bread for 30 to 40 minutes or until it has a deep golden color and sounds hollow when tapped on the bottom. If you’re using a Dutch oven, cover it for the first 20 minutes to create steam, then uncover it for the remainder of the bake to develop the crust.
- When fully baked, you can check the bread’s internal temperature using a thermometer; it should read around 200°F (93°C).
Step 9: Cool the Bread
Once the Pugliese bread has finished baking, remove it from the oven and cool on a wire rack.
- Don’t cut into the bread immediately—let it cool for at least 30 minutes. This resting period allows the flavors to set and ensures the crumb remains light and airy.
- The crust will firm up as it cools, and the bread will develop its characteristic crispness.
Tips for the Perfect Pugliese Bread
Baking Pugliese bread is a rewarding process, but to ensure you get the perfect loaf, there are several tips and tricks to remember. The dough is delicate, and the baking process requires precision. Follow these expert tips to elevate your Pugliese bread and achieve a flavorful, rustic loaf with the perfect texture and appearance.
1. Use High-Quality Flour
The quality of flour plays a crucial role in the texture and taste of your bread. For the best results, use 00 flour, which is finely milled and helps create the soft, tender crumb Pugliese bread is known for. Mixing in semolina flour adds to the bread’s rustic appeal and provides a slightly nutty flavor. Ensure both flours are fresh and high-quality to achieve a light, airy loaf.
Tip: If you can’t find 00 flour, substitute it with high-protein bread flour. However, Pugliese bread’s traditional texture and flavor may be slightly different.
2. Don’t Rush the Fermentation Process
One of the secrets to achieving Pugliese bread’s light, airy texture is allowing it to undergo a slow fermentation process. Be patient with both the first and second rises. This extended fermentation period helps develop complex flavors and creates that signature airy crumb.
Tip: If you have time, consider using a longer fermentation method, such as cold fermentation. After mixing the dough, refrigerate it for up to 24 hours and allow it to rise slowly. This will enhance the flavor and improve the dough’s texture.
3. Hydrate the Dough Well
Pugliese bread dough is typically quite hydrated, contributing to its moist texture and open crumb. Add enough water to the dough to make it soft and slightly sticky. This will encourage a more open crumb structure, one of Pugliese bread’s key characteristics.
Tip: If the dough feels too dry, add a tablespoon of water at a time, mixing it in until the dough reaches a sticky yet manageable consistency. A wetter dough also helps develop a beautiful, crispy crust during baking.
4. Don’t Over-Knead the Dough
While kneading is essential in developing the dough’s structure, be careful not to overwork it. Over-kneading can make the dough dense and affect its ability to rise properly. Knead the dough just enough to develop gluten and ensure it’s smooth and elastic.
Tip: If using a stand mixer, knead quickly for 5–7 minutes until the dough comes together. When kneading by hand, focus on gentle folding and stretching rather than vigorous kneading.
5. Give the Dough Time to Rest
Resting the dough between steps allows the gluten to relax and the dough to rise more easily. After the first rise, gently deflate the dough and let it rest for 10 minutes before shaping. This resting period helps prevent the dough from shrinking as you shape it, ensuring it holds its shape and doesn’t become too tight.
Tip: Use this time to prep your proofing basket or baking sheet so you’re ready to shape the dough and move it into place immediately.
6. Score the Dough for Even Baking
Scoring the dough is an important step for aesthetic reasons, as well as expanding the bread during baking. Scoring creates weak points in the dough, allowing it to rise evenly and form a beautiful, rustic crust. Use a sharp knife or bread lame to make shallow cuts—don’t cut too deep, as it can cause the dough to collapse.
Tip: Experiment with different scoring patterns to give your Pugliese bread a personalized touch. A simple cross or a series of slashes works well, but you can also try more intricate patterns if you feel adventurous.
7. Bake with Steam for a Crispier Crust
A crispy, golden crust is one of the defining features of Pugliese bread. To achieve this, create steam in the oven during the first 10–15 minutes of baking. The steam helps the dough expand quickly and forms a beautiful, crackling crust.
Tip: Place a pan of hot water on the bottom rack of the oven while it’s preheating, or mist the bread with water before placing it in the oven. If you’re using a Dutch oven, cover it during the initial bake to trap steam inside, and uncover it for the last 10–15 minutes to allow the crust to brown and crisp up.
8. Allow the Bread to Cool Completely
Cooling the bread is essential for both the flavor and texture. When you remove the Pugliese bread from the oven, resist the urge to cut into it immediately. Allow the bread to cool on a wire rack for at least 30 minutes before slicing. This resting time helps the crumb set and prevents the bread from becoming gummy.
Tip: Let the bread cool for an hour or more if you can. The longer it cools, the better the flavors will develop, and the more manageable the texture will become.
9. Experiment with Toppings or Add-ins
While authentic Pugliese bread is delicious, you can experiment with add-ins to customize the flavor. Consider incorporating roasted garlic, olives, herbs like rosemary or thyme, or even a grated Parmesan into the dough for extra flavor.
Tip: If adding ingredients like olives or cheese, fold them gently during the final stages of shaping. Avoid overworking the dough to maintain its airy texture.
A Chef’s Note
Pugliese bread is not just a recipe; it’s a journey into the heart of Italian culinary tradition. Whether baking it for the first time or perfecting your technique, the process offers a chance to experience the art of bread-making in its purest form. With its rustic texture, airy crumb, and golden, crispy crust, this bread brings a taste of Puglia directly into your home.
Remember, patience is key. Every step contributes to creating that perfect loaf, from slow fermentation to careful shaping. Don’t be discouraged if your first attempt isn’t flawless—baking is as much about practice as it is about precision. Enjoy the process; with each loaf, you’ll get closer to perfecting this iconic Italian bread.