The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Joe & Demegrad inspired more Pane Siciliano

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mountaindog's picture
January 28, 2007 - 11:05am -- mountaindog

Joe got Demegrad inspired, and Demegrad inspired me to try it using a pate fermente made with starter rather than commercial yeast.


demegrad's picture
Submitted by demegrad on

That pane siciliano bread is one of the best I've ever tasted.  How did the timing work out with the pate fermentee, I know everybody's starter is different.  Your loaves look amazing, you have an earth oven or something like that right, I wish I had a real hearth type oven for baking especially pizzas, maybe someday.  Anyway beautiful work and I hope they're as delicious as they look. 


mountaindog's picture
Submitted by mountaindog on

Hi demegrad - I describe the taste and you can see a pic of my oven setup here. I was amazed at how active the little bit of starter I used became when I mixed it into the pate fermente - I thought maybe the salt would inhibit it a little, but it didn't. The final dough doubled very quickly, and the loaves got huge oven spring. Thanks for the inspiration and info on your methods.