The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's Pane Siciliano

Anonymous's picture
Anonymous (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.)




AngeloPuckett's picture

I love making bread, But I am having some problem I tried it twice . The tops are so dry looking and they don't brown. I don't know, Why I am getting this problem.


thomaschacon's picture
thomaschacon (not verified)

This dough ferments for a long time.

The longer a dough ferments, the more time yeast have to metabolize the sugars in the dough.

If they metabolize most of them, your dough will not brown: there's no more sugar (which is what causes browning under high heat, just like sugar goes from light to dark when you make caramel).

There are a few things you can try:

1. slow fermentation down by increasing the salt (salt slows yeast activity) OR decreasing the temperature OR both. Careful not too much salt or too cold, though, or the dough won't ferment/rise.

2. keep everything else the same, but reduce the bulk fermentation time.

3. add a little diastatic malt, which is just added food for the yeast.

As for dry-looking, yes, I guess you could say that about Pane Siciliano. I wouldn't call it a problem that needs fixing, however.

sweetbird's picture

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


thomaschacon's picture
thomaschacon (not verified)

I hope you enjoy.

PiPs's picture


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


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


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


thomaschacon's picture
thomaschacon (not verified)

Thanks, Franko.

Syd's picture

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



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.