Another Bread Bakers Apprentice Bread. This time was Pugliese and I’m not sure I got there, or maybe I did. I did half semolina and I think I should have really considered more or all instead of cutting it with bread flour. It was okay. It just didn’t taste all that individual even with the half semolina. Plus, it took quite a long time to make.
Why was it just okay? Well, the crust was nice but the texture was meh (as in, same old) and honestly the taste wasn’t that brilliant. It was just okay. I mean, homemade bread is never bad but this didn’t knock my socks off. It was just kind of a boring artisan loaf.