The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sicilian bread

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Le Pagnotte di Enna - Durum Floar

November 23, 2007 - 5:39pm -- dmsnyder

The Artisan web site (www.theartisan.net) has several recipes for semolina breads. Today, I made one of the ones that uses 100% durum flour. (The others are 1/2 durum and 1/2 AP flour.). This uses a biga made with 20% of the total flour in the formula. It has really short fermentation times - a 30 minute "rest" which serves as the bulk fermentation and a 75 minute proofing.

 I formed two small round loaves of about 400 gms each which baked in 25 minutes.

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