bread baking challenge #23: PANE SICILIANO/ SICILIAN BREAD/ #23
This bread is a perfect mix of 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 the first 3 cups of patee fermentee, that you make a day ahead and keep in the refrigerator overnight:
Cut patee fermentee into 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 an electric mixer to make a nice, silky dough.
Making a long tread, start working from both ends. the coil in both directions, making an "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 the oven, and put full-proofed loaves for 15 minutes, to become nice and brown
Turn oven to 450F and leave to bake for about 20-25 minutes, until internal temperature rich 200F.
The outside is very crispy, inside is very soft, but the semolina ingredient brings a little crunchy to the crumbles.