Pane Siciliano

I made Pane Siciliano using the recipe from Reinhart in the Bread Baker's Apprentice. It contains semolina flour. You start a pre-ferment on day one. Make the dough and form on day two. Then you retard in the refrigerator for 24 hours. Finally, on day 3 you bake it. I slightly over baked two of the loaves.





The bread tastes very rich. I do not know why, perhaps the sesame seeds adds something. The semolina is part of the difference, but there is more. The long retard likely adds significant flavor.

I am now working on a new sour-dough starter. I am on day three. The first two days it really exploded. It is now down to a reasonable rise. Hopefully it will come out and I can try some of the sourdough rye recipes.