The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pane Sicilian

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AnnieT's picture
AnnieT

Pane Sicilian

Brotkunst, Thanks for such a speedy reply. I can see that there is a great deal of difference between flours, lots to learn. I used Bob's Red Mill No.1 Durum Wheat Semolina Flour which I think is finer than the semolina. Living on an island I don't have access to a huge variety, and I was always worried that shipping on a heavy item like flour would be prohibitive. In my area we have one decent store and I did find the Hodgson Graham flour there, along with several KA flours. I shaped my loaves and placed them on parchment paper on a large cookie sheet, then into the frig overnight. I wasn't sure how long to let them sit out before baking - I see that you baked yours right away. Oh well, I'll try again. While I think of it, can anyone tell me how much less instant yeast to use when the recipe calls for regular yeast? Also, I am using Diamond Crystal kosher salt and never seem to get the amount right. Does anyone have the answer, please? Finally ( for now!) I want to make Floyd's sourdough loaves, and I'm not sure when he will be back so I'm throwing this out in case he is still away - he says he refreshes his starter around 8pm, then mixes dough the next morning. Does the starter sit on the counter all night or go back to the frig? Sorry if that is a silly question, A