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Why all the flour on my pugliese?

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Why all the flour on my pugliese?

Marsha | Jun 11, 2008 07:56 PM

So pugliese bread is great; good for so many things. Does anyone know why I always have to scrape of about an eighth inch of flour that has been cooked on to the top? It tastes just like you'd think it would - dry and dusty and horrible - and it spills all over your clothes and the table cloth. Every bakery I've tried puts all this flour on top. Why, oh why?

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