S for sicily!

Submitted by timtune on March 22, 2006 - 2:18am

Just a few days ago, i decided to try Pete Reinhart's Pane Siciliano. It's been a long time since i've wanted to try this..

Wished i'd shape it better though.
But the semolina adds something nice to it :)!

Anybody tried Pane di Altamura before? Is it 100% durum flour bread?

Filed under:

Artisan Breads

Submitted by Joe Fisher on March 22, 2006 - 7:39am.

One of my favorites

I made the pane siciliano for the first time a few weeks ago, and it was my best bread to date. Nice job on yours, too! How'd you like the flavor? I looooove the semolina flour.

-Joe

Submitted by timtune on March 22, 2006 - 6:22pm.

Semolina magic

yeah! i loved the flavour and the texture the semolina gives.
It somewhat made the crumb "creamier" than usual...err...as i would describe it... :P

Submitted by Paddyscake on March 23, 2006 - 6:02pm.

Oh Wow!!!

That looks awesome..I guess I know what I'll be trying this
weekend.

Submitted by camochef on February 9, 2008 - 8:40pm.

I make Pane Siciliano regularly. Even though it takes three days, it is well worth the time. If you stagger your preparation, you have a constant supply of tasty bread. A minor variation worth trying, especially for those with dentures. Use Penzeys Shallot pepper as a topping instead of sesame seeds, or like me, use both!

Camo