"Matt & Terri" > wrote in message

...

> There have been a few threads concerning Pane Siciliano recently. Would

> someone please post the recipe and method as well as the fermentee recipe?

>

> Thanks in advance

>

> Matt



Matt,

Here are the recipes I use for Pane Siciliano. They are from Reinhart's

book. I follow the instructions pretty carefully, incorporating my "sense"

of the dough which comes from experience. This is excellent bread. Don't

worry about storage, it won't last long enough to get stale.

Good luck,

Jim



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Pane Siciliano - Reinhart (TBBA)



breads, italian



3 cups(16oz) pate fermentee (recipe follows)

1 3/4 cups(8oz) unbleached bread flour

1 3/4 cups(8oz) semolina flour

1 1/4 teaspoons salt

1 1/4 teaspoons instant yeast

2 tablespoons olive oil

1 tablespoon honey

1 1/4 cups(10oz) water, lukewarm(90 to 100f); see directions

sesame seeds



1. Remove the pate fermentee from the refrigerator 1 hour before making the

dough to take off the chill. Cut it into about 10 small pieces with a

pastry scraper or serrated knife. Cover with a towel or plastic wrap and

let it sit for 1 hour to take off the chill.



2. Stir together the bread flour, semolina flour, salt, and yeast in the

bowl of an electric mixer. Add the pate fermentee pieces, the oil, honey

and 1 1/4 cups of the water. Mix on low speed with the paddle attachment

until the dough forms a ball and begins to come away from the sides of the

bowl. If the dough seems too stiff, dribble in water 1 teaspoon at a time

until all the flour is gathered and the dough feels soft and pliable. If

the dough seems sticky don't worry; you can adjust the flour while kneading

or mixing.



3. Mix on low speed with the dough hook, adding flour as needed to make a

smooth dough that is tacky but not sticky and has the same pliability and

suppleness as French bread dough. Mix about 6 to 8 minutes by machine. The

dough should pass the windowpane test and register 77 to 81°F . Form the

dough into a ball, lightly oil a large bowl, and transfer the dough to the

bowl, rolling it to coat it with the oil. Cover the bowl with plastic wrap.

Ferment at room temperature for about 2 hours, or until the dough doubles

in size.



4. Gently divide the dough into 3 equal pieces. Shape as for baguettes,

extending each piece to about 24 inches in length and taking care to degas

the dough as little as possible. Then, working from each end

simultaneously, coil the dough towards the center, forming an S shape. Line

a sheet pan with parchment paper and sprinkle some semolina flour on the

paper. Place each loaf on the pan. Mist the loaves with water and sprinkle

sesame seeds on the top of each loaf. Then mist the tops with vegetable oil

spray and place the pan in a food grade plastic bag or loosely cover with

plastic wrap. Place the pan in the refrigerator overnight.



5. The next day, remove the pan from the refrigerator and determine whether

the loaves have risen enough to bake or if they need additional proofing

time. Gently poke the dough. If it springs back quickly, leave the pans

out, still covered, for a couple of hours, or until it wakes up and rises

more. The dough should stay dimpled when poked, and the loaves should be

nearly twice as large as when first shaped.



6. Prepare the oven for hearth baking, making sure to put an empty steam

pan in place. You do not need a baking stone. Preheat the oven to 500°F

with the oven rack on the middle shelf.



7. Uncover the dough and place the pan in the oven. Pour 1 cup of hot water

into the steam pan and close the door. After 30 seconds, spray the oven

walls with water and close the door. Repeat twice more at 30 second

intervals. After the final spray, lower the oven temp to 450°F and bake

for about 15 minutes. If the loaves are touching, gently separate them.

Rotate the pan 180 deg for even baking and continue baking for 10 to 15

minutes more, or until the loaves are a rich golden brown all over. If

there are still light or white sections of the dough, extend the baking

time for a few extra minutes to maximize color and flavor. The internal

temp. of the bread should register 200 to 205°F



8. Remove the pan from the oven and transfer the loaves to a cooling rack.

Cool for at least 45 minutes before serving. One way to slice this bread is

to cut it lengthwise down the middle. Lay the cut side on the cutting

board to stabilize the loaf, and then slice onto 3/4 inch thick slices

across the width, either straight down or on a slight diagonal.



This dough can also be used for pizza, rolls of any shape, or for bread

sticks.



Recipe adapted from The Bread Baker's Apprentice by Peter Reinhart



Yield: 3 loaves



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Pate Fermentee



breads, Pre-ferments



1 1/8 cup (5 oz) unbleached a/p flour.

1 1/8 cup (5 oz) unbleached bread flour.

3/4 teaspoon (.19 oz) salt.

1/2 teaspoon (.55 oz) instant yeast.

3/4 cup(6 to 7 oz) water

to 3/4 cup plus 2 tablespoons water; at room temperature



You can use this on the same day you make it, if you ferment it at room

temperature for 2 hours instead of refrigerating it. The overnight

treatment however, seems to bring out even more flavor. If you only have

bread or only a/p flour, you may use them for this pre-ferment, but the

blend seems to bring about the best results.



Stir together the flours, salt, and yeast in a 4-quart bowl (or in the bowl

of an electric mixer). Add ¾ cup of the water, stirring until everything

comes together and makes a coarse ball (or mix on low speed for 1 minute

with the paddle attachment). Adjust the flour or water, according to need,

so that the dough is neither too sticky nor too stiff. (It is better to err

on the sticky side, as you can adjust easier during kneading. It is harder

to add water once the dough firms up.)



Sprinkle some flour on the counter and transfer the dough to the counter.

Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4

minutes), or until the dough is soft and pliable, tacky but not sticky. The

internal temperature should be 77°F to 81°F.



Lightly oil a bowl and transfer the dough to the bowl, rolling it around to

coat it with oil. Cover the bowl with plastic wrap and ferment at room

temperature for 1 hour, or until it swells to about 1 ½ times its original

size.



Remove the dough from the bowl, knead it lightly to degas, and return it to

the bowl, covering the bowl with plastic wrap. Place the bowl in the

refrigerator overnight. You can keep this in the refrigerator for up to 3

days, or freeze it in an airtight plastic container for up to 3 months



Contributor: The Bread Baker's Apprentice



Yield: 16 ounce



NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000

NYC Nutrilink: N0^00000



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Good luck