Saturday, July 2, 2011

bread baking challenge #23: PANE SICILIANO/ SICILIAN BREAD/ #23

Sicilian bread =Pane Siciliano #23






This bread is a perfect mixer from semolina  flour (40%) and high gluten /like bread flour/ (60%) flour. Semolina is a gritty, sandy flour from durum wheat, that brings a pleasant crispy consistency.


You need first 3 cups of patee fermentee, that you make a day ahead and keep in refrigerator overnight: 1c and 1/8 unbleached all purpose flour + 1c and 1/8 brad flour+3/4 tsp salt, +1/2 tsp yeast +3/4 c warm water, knead for 6 min and keep at room temp for an hour, in oily bowl until tomorrow morning, in refrigerator.




Cut  patee fermentee  in about 10 small pieces this 3 cups,  and add:


1cup and 3/4 unbleached bread flour


1cup and 3/4 semolina flour


1tsp and 1/4 salt


1tsp and 1/4 yeast

2tbs oil

1tbs honey

1c and 1/2 warm water

Stir all together, manually knead or in a electric mixer to make a nice, silky dough.








 
 Ferment the dough at room temp covered with plastic wrap for about 2h,  the dough double in size.



 cut the dough in 3 pieces and start shaping, in a very special shape "s" or make a long loaf.






Making a long tread, start working from both end. coil in both direction, making a "s" shape.



 Mist the loaves with water, spread sesame seeds on top and place in refrigerator overnight, or leave at room temp for about 2h, to double in size.






 Start oven at 500F, place a pan of water at the bottom of oven and put full proofed loaves for 15 minutes, to become nice and brown


Turn oven at 450F and leave to bake for about 20-25 minutes, until internal temperature rich 200F.





Outside is very crispy, inside is very soft, but the semolina ingredient bring a little crunchy to the crumbles.


EGGPLANT FAN, ROUMANIAN, VINETE IMPANATE CU LEGUME

The first time I found this recipe was in a roumanian blog and I look around and around to find in english. When I told my neigh...