Pane Siciliano

23 07 2009
Pane Siciliano

Pane Siciliano

Kind of jumping around the book, partially due to requests for certain items, the next bread in my lineup is Pane Siciliano. A rather unique shape and the inclusion of semolina flour set Pane Siciliano apart from some of the other plain Italian breads. I always enjoy working with semolina, it just has such an interesting texture whether you’re making pasta or bread. For a preferment this bread uses a pate fermente, pretty much regular bread dough (even including salt.) Read the rest of this entry »





Been a while…

23 07 2009
Brotform shaped Panmarino

Panmarino

Haven’t made any sourdough in quite sometime, nor baking as much as I’d like but I’ve decided to join in on the Bread Baker’s Apprentice Challenge. So far I’ve made Panmarino (Potato Rosemary bread) and cinnamon rolls (as well as cinnamon rolls from Peter Reinhart’s other book, Whole Grain Breads).

The panmarino was meant to have a bit of an experiment in it, I wanted to mix one batch by hand and one with a mixer. That got sidetracked when I didn’t have measuring spoons or a scale at my girlfriend’s house and the salt/yeast quantities ended up different. I also baked some of them a bit too long, but now I know for next time. Read the rest of this entry »








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