"Peter"
>I've been using is Peter Reinhart's,

I don't know this recipe: can you tell me more about it? :-)

>Do you, by chance,
> have a good recipe for Pugliese or Pane de Champagne?

What do you mean with "pugliese bread"? I have two versions and I
think are both very good.

The first is a bread WITH semolina, there the photo:
http://www.gennarino.org/forum/viewt...ht=pane+semola

The second, is an only semola bread, "altamura style" (if you knov
this bread.
http://www.gennarino.org/forum/viewt...ish+grano+duro

If someone is interested about this recipes, i can write it in
italian, or I can try to translate it, if someone help me with
english.
Hello. :-)

--
http://www.gennarino.org
Meglio muri' sazio 'ca campa' a dijuno

icq 325215944
I'm going to try
> Peter Reinhart's versions, but I was wondering if you had a
reliable
> formula. The only thing I really find wrong with his formulas is
that
> they always need extra salt, at least 1/4 teaspoon. Other than
that,
> it's all about technique.
>