Strangely enough, these 2 recipes are nearly exactly the same. The sponge has the same measurements, the dough has almost exactly the same measurements, the only difference is that pugliese has 50% more yeast, and 50% more salt. I know, huge difference. In preparation for St. Patrick’s day and bread pudding, plus some for snacking, I made a couple loafs of each on Saturday. The difference lies in how the dough is treated. Ciabatta is beaten at a higher speed for a longer period of time, resulting in a “smoother” dough. After the Ciabatta is kneaded, it goes directly into an oiled bowl to rise. The Pugliese takes a couple turns and then rests in a bed of flour, then gets another couple turns and another rest, then goes into the oiled bowl to rise.