General Discussion

Why all the flour on my pugliese?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 5

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?

Want to stay up to date with this post?

Recommended From Chowhound