The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pane Siciliano from BBA

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susanfnp's picture
May 28, 2007 - 4:55pm -- susanfnp


susanfnp's picture
Submitted by susanfnp on

Thanks. I enjoyed it. It was fun to make and is quite a spectacular-looking bread. The soft crumb is typically Italian and a bit of a departure from the chewier, crustier breads I usually make, but the flavor is wonderfully nutty wth the sesame seeds. And it makes great toast!


browndog's picture
Submitted by browndog on

Susan, is it an enriched dough or is it softer because of the flour you used? I'm in a struggle to make an artisan loaf that looks as good as it tastes but I can't say I prefer chewy and balance is proving elusive. This looks very nice.

susanfnp's picture
Submitted by susanfnp on

It does have 6.3% olive oil (baker's percentage). The flour is 50% semolina and 50% "regular" or high-gluten flour. I used my normal bread flour, but the crumb would doubtless have been chewier with the high-gluten.



kjknits's picture
Submitted by kjknits on

They look delicious!  I'll have to try them soon.  Thanks for sharing your gorgeous photo, Susanfnp.

Katie in SC 

jane's picture
Submitted by jane on


I really love your bread shape. They are beautiful


dave1355's picture
Submitted by dave1355 on


Looks just like the recipe in the BBA... something that I never seem to accomplish!

Very nice job.  I have made so many goofs, it is encouraging to see someone getting it right.


fleur-de-liz's picture
Submitted by fleur-de-liz on

Susan:  Such lovely loaves. Did you use Reinhart's formula with yeast or did you convert it to sourdough? Thanks!