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My contribution – I participate for the first time – is one of my all-time favorites: Pane Siciliano from Peter Reinhart’s The Bread Baker’s Apprentice.
One of the few all-white breads in my repertoire, I bake this often, my customers love it, and I always make some extra loaves for us.
Many Mediterranean countries have a tradition of sesame breads, like ring-shaped Turkish Simit – another favorite. Pane Siciliano, from Sicily, is rolled into an attractive S-shape.
Made with semolina flour, it has an extraordinary good taste, due to a preferment and a long rest overnight in the fridge.
The sesame topping provides an extra-nice crunch.
Pane Siciliano is no quick bread – plan ahead, start with the pâte fermentée 2 days before you plan to bake.
|Fluffy inside and crunchy outside|
BreadStorm user (also of the free version) can download the formula.
http://bunfiles.breadstorm.com/bunfiles/RWY79E/MSELCF/embed.htmlPANE SICILIANO (adapted from Peter Reinhart’s The Bread Baker’s Apprentice)
(4 small breads)
142 g/5 oz all-purpose flour
142 g/5 oz bread flour
5 g/0.18 oz salt
1 g/0.4 oz instant yeast
177 g/6.24 oz water
454 g/16 oz pâte fermentée (all)
227 g/8 oz semolina flour
227 g/8 oz bread flour
9 g/0.3 oz salt
3 g/0.1 oz instant yeast
29 g/1 oz olive oil
22 g/0.75 oz honey
235 g/8.3 oz water
10 g sesame seeds, for topping
For the pâte fermentée: mix all ingredients at low speed for 1 minute, until all flour is hydrated, then knead on medium speed for 4 minutes (the dough should be tacky, but not sticky, adjust with a bit more water or flour, if necessary (DDT: 77-81ºF/25-27ºC).
Place dough in a lightly oiled bowl, roll it around to coat with oil, cover, and leave for 1 hour at room temperature, or until it has grown 1 1/2 times. Degas it lightly, and refrigerate it overnight (or up to 3 days).
Remove the pâte fermentée from the refrigerator 2 hours before using, to warm up. For an easier distribution in the final dough, cut it in several smaller pieces.
|For an easier distribution in the dough, cut pâte fermentée in small pieces|
Knead all dough ingredients at low speed for 1-2 minutes, until all flour is hydrated, then at medium speed for 6 minutes (DDT: 77-81ºF/25-27ºC). Like with baguettes, the dough should be supple, smooth, tacky, but not sticky. Adjust with a bit more water, if necessary (Beware: if the dough is too soft, the coils will be less distinct!)
|Fermentation in square containers makes the shaping easier|
Place the dough in an oiled container, turn around to coat with oil, cover, and leave it at room temperature for about 2 hours, or until it has doubled in size. (I like to divide the dough in 2 portions before the bulk fermentation.)
Line a baking sheet with parchment paper and sprinkle it with semolina flour.
|Divide dough in 4 equal portions|
Divide dough into 4 equal pieces. Shape first into bâtards, then baguettes. Take each piece at both ends and extend it to about 61 cm/24″ length (this should be easy).
|Shape pieces first into bätards….|
|….then into baguettes|
Working from both ends, coil each baguette to form an S (take care that the seam stays underneath!)
|Coil baguettes from both ends into an S-shape|
Place breads on the prepared sheet pan, mist them with water and sprinkle them with sesame seeds, gently pressing the seeds a bit down to attach to the dough. Spray with oil spray.
|Place breads on the semolina sprinkled baking sheet|
Put the baking sheet in a large plastic bag – like a clean, unscented garbage bag – and place the breads for a slow rise in the refrigerator overnight.
|In the plastic bag they go, and then in the fridge|
Remove breads from refrigerator 2 hours before baking – they should have doubled in volume, if not, let them rise a bit longer (finger poke test: a dimple shouldn’t fill up again, but remain visible!)
Preheat oven to 500ºF/250ºC, including a steam pan (I use a large baking pan, placed on the highest, or lowest tier.)
|Over night nicely risen|
Place breads into the oven, pour a cup of boiling water in steam pan, and reduce temperature to 450ºF/220ºC.
Bake for 10 minutes, then remove steam pan, and rotate baking sheet 180 degrees for even browning. (If some of the breads stick together, separate them now.)
Continue baking for another 10 minutes, or until breads are golden brown, and register 200-205ºF/93-96ºC on an instant thermometer. Let breads cool on a wire rack.
Pane Siciliano can be easily frozen, wrapped in plastic foil and placed in a freezer bag. To re-crisp, spray thawed loaf with water and bake for about 7-10 minutes in a 375ºF/190ºC oven.
|My delivery basket: Pane Siciliano, multigrain pitas and rustic baguettes|
Submitted to YeastSpotting