bread baking challenge #23: PANE SICILIANO/ SICILIAN BREAD/ #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
1c and 1/2 warm water
Stir all together, manually knead or in a electric mixer to make a nice, silky dough.
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.