New Italian-inspired bread hits Publix bakeries in time for summer pub sub season

Is your typical pub sub order feeling a little stale? Give it a summer glowup.

Just in time for those long, lazy beach days, Publix released an Italian-inspired Tutto Pugliese bread.

The bread is made exclusively from durum wheat semolina flour and certified sourdough flour, which is typically used to make pasta. The flour originates from Italy and is then processed in Belgium.

“Tutto bread has a distinct taste of its own with its roasted nutty flavor,” Publix said in a press release. “While all bread at Publix is crafted with love, Tutto bread takes it up a notch. Publix bakers have been training for months to produce the loaf, which is made daily and sold in paper bags.”

How is Tutto Pugliese bread different from other breads Publix offers?

The flour definitely makes the bread unique, but so does its moisture level. It needs extra handling because of its higher hydration level, which means each loaf is shaped by hand.

Preparing the dough alone takes nearly three hours. It’s then put in a cooler to rest and chill for the night.

In the morning, it’s proofed to the proper size and baked in the oven. The end result is a soft bread with a crispy crust and creamy, nutty flavor.

How do you get a pub sub with the new bread?

Just ask the deli associate making your sub. Be aware the option might not be available when ordering online.

There’s also a Tutto onion asiago version. Publix officials said more varieties will be available later this year.

Does this Tutto bread seem familiar?

If it sounds like you’ve had this bread at Publix before, it’s probably because you have.

Last year about this time, Publix brought out the Tutto Pugliese bread. It stayed for at least a few months before going away.

No word on how long the loafs will be around this year.

Spitzer is a Trending Reporter. She can be reached at MSpitzer@Floridatoday.com.

This article originally appeared on Florida Today: Publix bakery debuts new bread in time for all the pub subs that will be eaten this summer