The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's Pane Siciliano

Anonymous baker's picture
Anonymous baker (not verified)

Reinhart's Pane Siciliano

Peter Reinhart's Pane Siciliano–or, as a friend calls it, Pan Sissy.

Here's the formula in BBGA format using Reinhart's original quantities as listed in the Bread Baker's Apprentice

(I'm still learning the BBGA format, so please let me know if you spot any errors.)

 

 

Comments

sweetbird's picture
sweetbird

Those are absolutely gorgeous breads! I'll have to haul out my copy of BBA and bookmark the page. So deep and beautiful!

Janie

thomaschacon's picture
thomaschacon (not verified)

I hope you enjoy.

PiPs's picture
PiPs

Beautiful!

Love the crust you produced on these thomas, and the crumb from what I can see looks really feathery and light. 

Cheers
Phil 

thomaschacon's picture
thomaschacon (not verified)

They came out well. I was happy.

Not sure if the crumb is supposed to be that light, but I've made it several times know and it always comes out that way for me.

Makes a great sponge for French toast egg/milk/sugar/cinnamon batter.

Franko's picture
Franko

Excellent!

Very nice looking Pane Siciliano with great shaping, crust colour and open crumb. It looks delicious, nice baking.

Franko

thomaschacon's picture
thomaschacon (not verified)

Thanks, Franko.

Syd's picture
Syd

Excellent shaping and superb crumb tomaschacon!  Looks deliciously light.  Did you bake them separately or is your oven hotter on the one side?

Best,

Syd

thomaschacon's picture
thomaschacon (not verified)

I baked the first loaf too long, the second two loaves a bit less.

They were tasty.

Once stale, they make the perfect sponge for French Toast custard.