Pane Barese
PANE BARESE is a
smaller Pagnotta (Pane Pugliese) usually sold in supermarkets and food shops. We have
found a version of this bread in almost every region of Italy which we have visited durnig
the last 24 years. It can be made using either grano duro or semolina flour. It can also
be made using a blend of semolina and 00 or 0 flour. The designations 00 and 0 are used in
Italy to distinguish between different flour grinds. A flour of the type 00 is ground more
finely than a 0 flour. We in the United States do not use these designations. Bakers can
come close to these grinds by mixing specific amounts of pastry flour with bread flour.
The exact proportions depend upon the end product you want. For more information about the
distinctions between Italian and American flour send an email to us. Click on either
arrowhead send an e-mail to obtain this information. 
