"gennarino" > wrote in message
...
>
> "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
>
I think that the folks on alt.bread.recipes would find your posts more
interesting.
Cheers
Graham