Pane Siciliano
Cookbook
Page 198
Cuisine: Italian
Course: Breads
pate fermentee
semolina flour
Photo by Zosia
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Zosia
Zosia
Reviews
2 reviews,
average rating 3.5 / 5
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This is a very pleasant bread - the semolina gives it a nutty flavour which works well with sesame seeds. The only reason I didn't give it 4 stars is that it's a lot of work for a bread I can't see myself making again and again - partly because if you do it as recommended it's a 3 day recipe.
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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 bec... Read more
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 bec... Read more