Pane Siciliano

Page 198

Cuisine: Italian | Course Type: Breads

(2 reviews)

View photos (2)

Tags: semolina flour pate fermentee

Recipe Review

Loved this bread! Didn’t love the 3 days it took to make. The golden crumb is light and airy and the bread has a distinct nutty flavour.

It starts with a pâte fermentée, which rests in the fridge overnight. This is added to flour, both bread and semolina, water etc and the dough is kneaded and left to proof. The shaped loaf is refrigerated overnight before baking.

I didn’t have room in my fridge to allow 3 loaves of bread to rise so I made a half recipe only. I followed all of these steps because Mr Reinhart insists that it makes a huge difference to the flavour…..I’m not certain that my palate is educated enough to detect the differences and am tempted to make this as a 2-day bread. I still have a ½ batch of the preferment so that experiment may be taking place very soon….

(3) useful  

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