Fwd: Fresh from the Oven

Pane Siciliano recipe from The Bread Baker's Apprentice by Peter Reinhart

 

Pate Fermentee

Makes 16 oz, enough for 1 batch of Pane Siciliano.

• 2 ¼ C flour
• ¾ tsp salt
• ½ tsp instant yeast
• ¾ C water

 

1. stir ingredients until makes a coarse ball.
2. knead for 4 – 6 minutes.
3. put in covered bowl and ferment at room temp for 1 hour.
4. put bowl in refrigerator overnight (or up to 3 days).

 

Pane Siciliano

Traditionally baked as an S-shaped loaf, it can also be used for pizza dough (6 x 8 oz crusts), small rolls, or breadsticks.

• 3 C pate fermentee
• 3 ½ C flour
• 1 ¼ tsp salt
• 1 ¼ tsp yeast
• 2 Tbl olive oil
• 1 Tbl honey
• 1 ½ C water

 

1. remove pate fermentee from refrigerator for 1 hour
2. add ingredients to pate fermentee and mix
3. knead for 10 minutes
4. ferment at room termp for 2 hours

• for pizza divide into 4 pieces
• shape into balls
• toss into air to spin into crusts
• add toppings
• put in 500F oven for 8 minutes

• for bread div into 3 pieces as for baguettes

• extend to about 24 inches
• coil dough from both ends to make S-shape
• spray with water and sprinkle with sesame seeds
• allow to ferment for an hour or so
• put in 500F oven
• add 1 cup or boiling water to steam pan
• reduce oven to 450F
• bake for ~15 minutes
• rotate and bake another 10-15 minutes

Photos of the bread deleted because I exceeded my Picassa storage limit.